Kudumulu or undrallu are Andhra style steamed rice balls similar to Modak. These are offered as naivedyam or prasadam to Lord Ganesha during the vinayaka chavithi for chaturthi pooja. These are also offered to Goddess Varalakshmi during varalakshmi puja and to Godess Durga during Navratri. Different regions have their own meaning regarding these terms kudumulu or undrallu.
In our region, we consider both to be the same except the size, while people in some regions of andhra say that kudumulu are stuffed with poornam like Modak or modakam and steamed but can be of any shape. You can find the recipe of poornam kudumulu here.
What are Kudumulu?
Kudumulu are steamed rice balls made of rice flour or rava. There are 2 different versions of making these – sweet and savory (salted). You can find the recipes of sweet version called as Teepi or bellam kudumulu here. The salted version is also called as uppu kudumulu which i am sharing in this post.
To make undrallu , homemade rice rava works best and is apt to make it fresh at home since these are made to offer to Lord Ganesha. You can check this detailed post on how to make rice rava for undrallu.
These can be made using chana dal or toor dal or alasandalu (black eyed peas). Very simple and easy to prepare and are absolutely healthy as they are steamed.
I have tried this recipe with store bought rice flour. They turned out good, but not as tasty as the one made with homemade rice flour or rava.
If you do not have enough time to make your own rava at home, then you can use store bought flour but the quantity of water to use varies.
Make sure you stick on to the quantity mentioned in the recipe card.
The taste and texture of undrallu depends on the kind of rice used. Preferred one is aged rice, at least an yr old. But rice from the new harvest too is ok, but reduce the quantity of water by ¼ cup. But they tend to be sticky and a bit hard. So to prevent that I always use aged rice.
In case you do not know the age of the rice, just go for the Aged Basmati Rice (will be written on the pack clearly). This kind of rice is easily available in most parts of the world. Aged Sona Masuri is another best choice.
Make Rice Rava
1. Wash 1 cup rice several times, drain off the rice in 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 it in a dry mixer jar to a texture slightly coarse. Make sure rice rava is moisture free before you proceed. 1 cup rice will yield you more than 1 cup rava. For the recipe we need only 1 cup rava. So measure it and set aside. Store the excess in air tight jar 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. You can cook covered as it begins to splash a lot.
12. When the entire water evaporates. Open the lid.
13. Mix well to prevent burning. 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 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 utensil.
17. Once the water in the steamer starts boiling, place this utensil and 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.
Ingredients (US cup = 240ml )
Ingredients for kudumulu
- 1 cup rice or rice rava or rice flour
- 2 to 2½ cups water (refer notes)
- 2 tbsp channa dal (senaga pappu)
- ½ tsp cumin (jeera, optional)
- ¼ to ⅓ tsp salt or to taste
- 1 tsp ghee
optional – to make kobbari kudumulu
- ¼ cup coconut fresh grated
Preparation – making rice rava
- Wash rice a few times and dry on a cloth.
- If you have enough time you can also soak for 2 hours, this helps to blend the rice easily.
- When the rice is completely dry, pour it to a blender jar and pulse it a few times to get coarse grains or rava.
- You can make it as fine or coarse as you like. I usually make it slightly more coarse than semolina or bombay rava. Dry this completely and store in a jar or use it.
- Please note that 1 cup rice will make more than 1 cup rava. The recipe is for 1 cup rava. Measure and use only 1 cup rava.
How to make kudumulu – undrallu
- Wash and soak chana dal in water for 15 to 20 minutes or for 10 minutes in hot water. Drain off and set aside.
- Heat ghee in a pot. When the ghee turns hot, add cumin seeds if using. As soon as it sizzles add dal. Fry for 2 to 3 minutes.
- Pour water and add salt to pot. Bring it to a boil.
- Regulate the flame to medium. Measure 1 cup rava and pour it to the boiling water slowly in a stream, mixing well with another hand to prevent lumps.
- Cook till the water fully evaporates. Keep stirring to prevent burning.
- Cover the pot with a lid and simmer the stove for just 2 minutes or until the water evaporates completely. Take care not to burn. Switch off the stove.
- Optional – If using coconut add it now and mix.
- Leave it covered for about 15 minutes. Next transfer this to a wide plate and cool.
- Grease your palms or dip your fingers in water. Knead it well for a min or two.
- Dip your fingers in water and make 16 balls with the dough. Arrange them in a wide greased plate. You can also use a cloth in the plate.
Steaming kudumulu or undrallu
- Bring 2 cups water to a boil in a pressure cooker or idli steamer.
- When the water begins to boil, steam them for 8 minutes on a high flame.
- If using a large pressure cooker steam for 10 minutes, a small pressure pan will need only 6 minutes.
- Cook kudumulu and offer to God Vinayaka.
You may need 2 to 2 ½ water depending on the age of the rice. If using aged rice it will absorb more water. If you are unsure about the amount of water to use, boil 2 ½ cups water. Set aside half cup. Cook the rava in 2 cups. If needed you can pour that as well.
You can use 1 ½ to 1¾ cups if using rice flour.
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 above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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