Chalimidi recipe with vada pappu and chalimidi undrallu for andhra festivals. chalimidi is one of the simple sweet dishes that is prepared in our family during festivals like Sri Ram Navami, Vinayaka Chavithi, Durga Navarathri and even during a special pooja like Sundara Kanda Parayanam. Apart from these occasions, this is also prepared during many other ceremonies.
There are 2 kinds of chalimidi: pachi chalimidi and pakkam chalimidi.
Today iam sharing how to make pachi chalimidi and then how to make chalimidi undrallu. These are the traditional naivedhyam recipes in our family. These are very simple to prepare and needs only 5 mins to prepare, if you have grated or powdered jaggery in hand.
These are offered to Lord Ganapathi during the Ganapathi Navaratri and most importantly on the day of Vinakaya Chavithi. These are also prepared in temples in our region. It needs no cooking and can be prepared even by bachelors. I have given the recipe of how to prepare chalimidi vada pappu first and then how to make undrallu out of this.
Traditionally the rice is soaked overnight or at least for 2 hours, drained well and air dried for about 30 mins on a cloth and then the damp rice is ground in the mixer and then sieved and fine flour is collected and then prepared.
But these days many prefer to prepare with store bought flours, if you are one among them you can definitely use the store bought one else prepare your own flour following the above mentioned procedure. Since I made this chalimidi for the blog post, I used store bought one else I would make my own flour.
For making vada pappu, wash and soak ¼ cup of moong dal / pesara pappu for at least 50 to 60 mins. Drain well once it is soaked. Set aside, vada pappu is ready to use.
Chalimidi recipe with vada pappu
Ingredients (1 cup = 240ml )
- 1 ¼ cup rice flour (fine flour)
- ¾ to 1 cup jaggery powdered or grated or powdered sugar
- 1 to 2 tbsp Water (refer notes)
How to make the recipe
how to make chalimidi
- For homemade flour, you need no water. Just knead damp flour and jaggery for 2 mins and set aside. It will begin to release moisture after 5 mins or so. If not just moisten your palm and knead the flour to get a smooth ball. Chalimidi is ready.
- For store bought flour, knead flour& jaggery with 1 to 2 tbsps water. Knead till you get smooth dough.
Making chalimidi undrallu
- Grease your palms if needed, make 9 undrallu and set aside
- Make a round ball with the left over chalimidi and set it aside with vada pappu.
- Though it is made of the same dough, It is counted as 2 naivedhyam dishes when you offer to Lord Ganesha. This recipe is a good stand by, if you are trying to offer a particular number of dishes like 5, 7 or 9 for naivedhyam.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips.