Recipe Prepared By

Smt Jhansi Lakshmi

Article Written By

Preparation Time : 20 minutes
Cooking Time : 10 minutes
Prepares : around 20 small lemon size Undrallu
Shelf Life : 2 days

Biyyam Pindi (Rice Flour) :
3 Cups

Bellam (Jaggery) : 1 CupIdly Maker


Step 1 : Heat 250ml water in a pan.

Meanwhile boil 1 Cup jaggery to 100ml water till it gets melted.Step 2 : Mix 1/2 cup Biyyam Pindi in 125ml water, add flour water into boiling water by keep on moving, let it cook for 3-4 min in medium flame till it is thickenStep 3 : Add 3 Cups rice flour in a wide plate, add cooked flour and mix it once

Step 4 : Add melted jaggery water to flour mix and make it a smooth doughStep 5 : Apply little ghee to idly platesStep 6 : Take little dough and make small rounds like laddu. Put them in plates and cook in a idli maker or steamer for 10 min in high flame, 10 min in low flameSweet and smooth Undrallu are ready :)Vinayaka Chavithi special Undrallu ready for Nayivedyam :)

Vinayakuniki Undralla Danda or maala kosam chinna undralluUndralla Danda or maala is ready for our little "Ganesh"You can also try these varieties of Kudumulu & Undrallu for Vinyaka Chavithi:



Kobbari Undrallu

Purnam Undrallu

Senagapappu Kobbari Kudumulu

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