Bellam undrallu | bellam kudumulu | vinayaka chavithi recipes

Bellam undrallu or bellam kudumulu also called as teepi kudumulu are steamed sweet flattened rice flour discs or balls that are offered to lord Ganesha as prasadam or naivedyam during vinayaka chavithi or ganesh chaturthi in Andhra Pradesh.

These are prepared with little variation from the savory rice balls called as plain or uppukudumulu. To make stuffed kudumu you can check this poornam kudumu recipe and also a detailed post on modak recipe.

Bellam undrallu are made tiny or smaller than bellam kudumulu that are either shaped to large round balls or flattened round dics. These are traditionally prepared with rice flour but can be made with rice rava as well (not idli rava). You can even use the store bought flour. If you want to make your own rice rava or rice flour, you can check my post on how to make rice rava. However i am also sharing it here in this post.

You can also find here a complete collection of ganesh chaturthi recipes.

To make bellam kudumulu recipe, you can use soaked moong dal, chana dal (boiled as well) or coconut but to make bellam undrallu, we make them plain. Traditionally no garnishing was done, but you can use fresh coconut or cashews like i did here.

The color of these balls depends on the color of jaggery used. Dark jaggery yields dark balls or discs. You can find the recipe using rice rava after the recipe card as method 2.

Recipe of bellam kudumulu recipe or teepi undrallu below

Bellam undrallu | Bellam kudumulu recipe | Vinayaka chavithi recipes

Teepi undrallu or bellam kudumulu are sweet rice balls or flat dics that are prepared during festivals to offer to the Gods. During Vinayaka chavithi these are offered to Lord Ganesha.

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1x2x3x

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Servings19

AuthorSwasthi

Ingredients (1 cup = 240ml )

• 1 cup rice flour
• ¾ cup water (if needed 1 to 4 tbsp hot water)
• 2 green cardamoms powdered / elaichi powder
• 1 cup jaggery or bellam grated
• 1 tsp ghee – optional (for flavor)
• ¼ cup grated coconut – (optional)
• 1 tbsp chana dal (optional) or senaga pappu or pesara pappu

How to make the recipe

Preparation for bellam kudumulu

• Optional step – I do not use but If using pappu, wash and soak for 45 minutes. If using chana dal, boil it till aldente. Drain off the water. If using pesara pappu, it need not be cooked. Drain it off.
• Add jaggery to a pan along with water and melt it.
• Filter and bring the syrup to a rolling boil.
• Switch off and add flour, cardamom powder and coconut. Add pappu. Mix all well to make a soft dough. If the dough is hard, the undrallu will turn hard.
• Add ghee and mix again. Allow it cool down a bit. Knead it well to make a smooth dough.

Making teepi undrallu or bellam kudumulu

• Bring 2 cups water to a boil in a steamer or cooker.
• Take small portions of the dough and make balls. Small or large or to discs. Place them in a wide bowl.
• When the water comes to a boil, place this in the steamer. Steam on a high flame for 7 to 8 minutes.
• Switch off the stove. Cool bellam undrallu and offer to God.

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NUTRITION (estimation only)

Calories: 87kcal | Carbohydrates: 18g | Fat: 1g | Potassium: 20mg | Sugar: 10g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Notes

Store bought rice flour can be used.
This recipe works well with homemade rice rava too, but not with idli rava

Alternative quantities provided in the recipe card are for 1x only, original recipe.

If you are new to cooking, follow my detailed step by step photo instructions for best results.

Preparation for bellam undrallu or bellam kudumulu using rice flour

1. To make rice flour, firstly wash rice and drain in a colander. Soaking for about 2 hours helps to make a fine powder quickly. So i like to soak for 2 hours. Spread the drained rice on a clean cloth. When it dries up completely, process either to rava or flour in a mixer jar. Set this aside. This can be done the previous day. If storing in a air tight jar, make sure the flour is not moist.

2. Add grated or powdered jaggery to ¾ cup water, melt it completely.

3. Filter to a pan or pot to remove stones or debris.

4. Bring the jaggery water to a boil, Let it boil for about 2 minutes. Switch off the stove.

5. Add the rice flour and cardamom powder slowly stirring constantly to prevent lumps.

6. Add coconut and stir well.

7. Break up lumps if any quickly and form a soft dough. If needed add a bit more of hot water and mix.

How to make bellam undrallu or bellam kudumulu

8. Add ghee and mix it once more. You must get a soft dough now.

9. Shape these to undrallu (small balls), kudumulu (large round balls) or like discs to suit your liking. Place them in a wide utensil or idli plates for steaming.

10. Add water to a steamer and bring it to a boil on a high flame. You can use a pressure cooker, idli cooker or a rice cooker or just a pot with a small vent for the steam to escape.

11. Place the balls in a wide bowl or a idli stand. When the water comes to a rolling boil, Place the bowl in the steamer and steam for 7 minutes on a high flame. Over steaming can make them hard.

You can also garnish bellam kudumulu with fresh grated coconut and Offer these to Lord Ganesha. May God Ganesha Bless you and your family with lots of happiness, wealth and health.

Method 2 teepi undrallu or bellam kudumulu recipe using rice rava

Ingredients
1 cup rice rava (do not use very coarse rava)
2 cups water
1 cup grated jaggery/ thati bellam
1 to 2 tbsp coconut (optional)
2 green cardamoms powdered

Instructions
1. Melt jaggery in water and bring it to a rolling boil. Add rava slowly in a stream stirring to prevent lumps. Add coconut, cardamom powder and cook until the water evaporates. Switch off and cover the pot for a while. Cool it and then shape to balls. Steam them as mentioned above.