Pappulo Undrallu | Vinayaka Chavithi Naivedyam Recipes

In Andhra, Undrallu and Bella Kudumulu are the most common naivedyam recipes offered to Lord Ganesha on Vinayaka chavithi. My MIL usually prepares Undrallu, Bellam Kudumulu, Chintapandu Pulihora, Chakkara Pongali, Garelu every year for Vinayaka Chavithi. As I mentioned  earlier at my mom's place the menu would be different like we prepare Kudumulu - with 3 stuffings, Undrallu Payasam or Palathalikalu, Undralla Gugillu, Stuffed Capsicum Kandunta along with other sambar, rasam varieties. I follow the similar menu which my mom prepares for Ganesh chaturthi but had been learning other traditional Andhra varieties from the last couple of years.

There are so many variations to Undrallu like Undrallu Payasam, Paala Undrallu, Undralla Gugillu, Pappulo Undrallu, Biyyapurava Undrallu etc and you can choose any variety to prepare for Vinayaka chavithi based on your interest. Talking about today's post - Pappulo Undrallu , it is a nice variation to regular Undrallu Payasam as the base used in this Pappulo Undrallu is moong dal(pesarappu) payasam and hence it got its name - Pappulo Undrallu. These tiny rice flour balls absorb the flavors nicely and adds a nice soft bite in the payasam. If you are scared to prepare stuffed Kudumulu for Vinayaka Chavithi you can attempt this easy Pappulo Undrallu or Undrallu Payasam or Palathalikalu and still enjoy the tasty food for the festival.

Check out other important recipes for Vinayaka Chavithi:

• Steamed Kudumulu - with 3 fillings
• Karida Bele Kadubu | Fried Modak
• Bellam Kudumulu | Vella Ammini Kozhukattai
• Paal Kozhukattai | Undralla Payasam
• Puran Poli
• Dry fruit Modak | Kharjur Modak
• Pappulo Undrallu
• Palathalikalu
• Undraalu with Biyyam rava - Andhra recipe
• Chintapandu pulihora - Andhra style
• Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings

For a complete list of Various options for Ganesh Chaturthi menu, check out here.

Pappulo Undrallu Recipe:

Serves 2-3

Prep time: 20-30 mins | Cooking time: 30 mins | Total time: 1hr

Cuisine: Andhra - South Indian | Category: Festival Sweets

Ingredients:

for Undrallu:

1/2 cup Rice flour *(use freshly home made)

2-3 tbsp grated Jaggery

1 cup Water

a pinch of Salt

1 tsp Oil/Ghee

for Payasam:

1/2 cup Yellow Moong dal

1/4 cup grated fresh Coconut

1/3 cup Water/Milk

1/2 cup +  2 tbsp grated Jaggery

1/4 tsp Cardamom powder

Method:

to prepare Undrallu: 

• In a vessel, add water, salt and oil and let it come to a boil.
  

  
• After it boils, reduce the heat and add jaggery and rice flour. At this point don't touch the rice flour, leave it as it is for 10-12 mins over medium heat.
  

  
• Take some dough in your hand, and using your fingers make small balls as shown in picture. If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the balls. This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.
  

  
• After you finish making all the balls, place the steamer(or vessel) in a pressure cooker without any lid on the vessel. Do sprinkle one or two tea spoons of ghee on the top of the balls and steam it for 10-15 min without using a weight (like you would make idli).
• Once the pressure drops open the cooker and place the steamer(vessel) aside. You should be seeing shiny balls as shown in the picture. 

 to prepare moong dal payasam:

• Soak moong dal in water for 15 mins. Pressure cook moong dal for 3 whistles or cook it on stove up until it is cooked very soft. Drain the excess water and mash the moong dal nicely.
  

  
• Mean while boil 1/2 cup of water(strained from moong dal) and add jaggery and cook it on low flame until the jaggery is melted.
  

  
• Add mashed moong dal to it and mix nicely and bring the mixture to a boil. If you feel that the mixture is very thick add some more water or milk (1/3 cup approx ) to get a slightly thinner consistency. But do not make it very think or very thick, it should be of medium consistency.
  

  
• Add steamed rice balls and grated fresh coconut and simmer for 6-8 mins until they absorb all the flavours and starts floating up. At this point of time adjust the thickness of payasam at this stage by adding more milk or milk to suit your required consistency.
• Add cardamom powder and mix well.Let it sit for few minutes before serving which will help it to absorb the flavours and sweetness.

Serve it warm or at room temperature.

Notes:

1. Jaggery can be replaced with sugar in the recipe.
2. The addition of jaggery while making the rice balls makes them mildly sweet and makes it delicious when cooked in the coconut-poppy seed kheer. How ever it is optional to add jaggery while making those rice balls, but I suggest you to add.
3. Moong dal can be replaced with Toor dal in the recipe. I usually do not suggest you to roast the moong dal ahead as we want to cook the moong dal to a very smooth texture.
4. You can thin down the moong dal with milk as well instead of water for a richer version.

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