Kudumulu | Undrallu Recipe | Vinayaka Chavithi Prasadam

Kudumulu also known as Undrallu are steamed rice balls from Andhra and Telangana cuisine. These are festive dumplings offered to the Lord Ganesha during Vinayaka Chavithi. A lot of people also have the tradition of offering these to Goddess Varalakshmi and Durga during Varalakshmi vratham and Navaratri puja.

In this post I share how to make them the traditional way. In our families we use the terms kudumulu and undrallu interchangeably, for both sweet and savory versions. However I have seen my Telugu speaking friends refer the sweet stuffed balls as kudumulu while the savory balls (no-stuffed) as undrallu.

About Kudumulu – Undrallu

To be precise, here I am sharing the savory version made with rice rava. For the stuffed version, check this poornam kudumulu and for the sweet non-stuffed undrallu, refer this bellam undrallu.

Traditionally, rice is soaked and ground to a coarse rava to make these. Homemade rice rava works the best here and there is no substitute for it. You can’t use any other kind of rava like idli rava or semolina.

I have tried these in the past with store bought rice flour and they turn out alright but not as good as the traditional version. I followed the same method used for Modak. The coarse texture of the rice rava prevents them from turning sticky and hard.

So I highly recommend making the rice rava as shown below. If you are a beginner you may check out my detailed guide here on how to make rice rava at home.

Growing up my Mom always made these with an addition of soaked chana dal or black eyed peas (alasandalu) or grated fresh coconut (kobbari kudumulu). Use what you like or prefer.

Expert Tip

The taste and texture of undrallu depends on the kind of rice used. Aged rice makes for a non-sticky and delicious balls. Rice from the new harvest is ok, but reduce the quantity of water by ¼ cup. They tend to be sticky and a bit hard, especially if you overcook them.
Aged basmati rice used for biryani or sona masuri is best in my experience.

Photo Guide

Step by Step Instructions

Make Rice Rava

1. Rinse 1 cup rice thrice and drain to a colander. You can also soak the rice for 2 hours and use. Soaking helps to blend the rice easily.

2. Sun dry or fan dry rice on a cloth till completely dry.

3. Blend/grind in a dry mixer jar to a slightly coarse texture. Make sure rice rava is moisture free before you proceed. 1 cup rice will yield you more than 1 cup rava. For this recipe we need only 1 cup rava. So measure it and set aside. Store the excess in air tight jar in the fridge and use up when you make punugulu.

Preparation for Kudumulu

4. Wash and soak a handful of chana dal / senaga pappu for 15 to 20 minutes. To speed up, you can also soak in hot water for 10 minutes and use.

5. Add ghee to a hot heavy bottom pot. When the ghee melts, add the cumin seeds if using. I did not use here.

6. Drain off the water from dal completely and add to the ghee. Saute for 2 to 3 minutes until it turns fragrant.

7. I used 2 cups of water and salt. Please refer notes for more details on water.

8. Bring it to a boil.

9. Reduce the flame to medium. Measure 1 cup rava. Pour it slowly with one hand and keep stirring with the other to prevent lumps.

10. Simmer the flame. Keep stirring and cook.

11. Cook covered as it begins to splash a lot.

12. When the entire water evaporates. Open the lid.

13. Mix well to prevent burning. Turn off. Keep covered and leave it on the stove top covered for at least 5 to 15 mins depending on the age of your rice. For aged rice, you might need to leave for 15 minutes.

14. Transfer this to a wide plate and cool. When it reaches to a temperature you can handle, knead the dough once.

How to make kudumulu

15. Meanwhile place a steamer on stove with enough water (about 1 to 1.5 cups) to steam the balls, you can use a pressure pan or a cooker (without whistle) or a idli steamer or any kind of steamer.

16. Dip your fingers in water and take small portions of the mixture. Make small balls and place them in a wide steam basket or a bowl.

17. When the water starts to boil, place this steam basket/ bowl. Cover with a lid that has a steam vent. Steam them exactly for 8 minutes on a high flame. If using a large pressure cooker, you can steam for 10 minutes. Do not over steam else they will become hard.

Cool them completely and offer to Lord Ganesha or Lakshmi.

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