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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a heavy-bottomed pan on medium flame and add pure ghee.
Once the ghee melts, add cumin seeds and let them splutter until aromatic.
Drain soaked chana dal and add it to the pan. Sauté for 1 minute on low flame until lightly roasted.
Pour water into the pan and add salt. Stir and bring to a rolling boil on high flame.
Reduce the heat to low and gradually add rice rava to the boiling water while stirring continuously to prevent lumps.
Keep stirring until the mixture thickens into a porridge-like consistency.
Cover the pan with a lid and steam cook on the lowest flame for 5-7 minutes until the rava absorbs moisture and forms a soft, dough-like consistency.
Turn off the heat and let the mixture cool slightly.
Dip your palms in water or grease with ghee. Take a portion of the warm dough and roll it into smooth, round balls.
Arrange the balls on a greased idli plate or steamer tray.
Steam the undrallu in a steamer pot or idli cooker on medium flame for 8-10 minutes until firm and cooked through.
Turn off the stove and let the steamer sit closed for 2 minutes before opening.
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Soak the chana dal for 15-20 minutes to ensure it cooks evenly with the rava.
Stir continuously while adding rice rava to prevent lumps.
Grease your palms with ghee or dip them in water to shape the undrallu easily.
Use a heavy-bottomed pan to avoid burning the mixture while cooking.
Can I use regular rice instead of rice rava?
No, rice rava is essential for the authentic texture of undrallu. Regular rice will not yield the same result.
How do I prevent the undrallu from sticking to my hands while shaping?
Grease your palms with ghee or dip them in water to prevent sticking.
Can I skip steaming the undrallu?
No, steaming is crucial to ensure the undrallu are firm, soft, and fully cooked.
How long can I store undrallu?
Undrallu are best consumed fresh but can be stored in an airtight container for up to 1 day.
What can I serve with undrallu?
Undrallu can be served on their own or paired with coconut chutney for added flavor.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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