Bellam Undrallu || Vinayaka chavithi prasadam Teepi undrallu || Bellam Kudumulu

Bellam Undrallu || Bellam kudumulu with step by step pics & tips. Undrallu are steamed flour dumplings, prepared as naivedyam to Lord Ganesha on Vinayaka chavithi/ chathurthi festival. Check this recipe in my youtube channel

https://youtu.be/s-XUG3eyjhw

We can prepare it in two varieties savory and sweet . I already shared savory rice rava dumplings/ undrallu recipe in my blog &  youtube channel

https://youtu.be/W9bClmyhezo check it out. Today i am sharing jaggery rice flour dumpling called as "Bellam Undrallu" in Telugu. It is very divine, delicious and very easy to prepare naivedyam recipe with less ingredients.

Important points:

 ** Color of bellam undrallu depends on type of jaggery you are using, also it changes color after steaming. 

**You can also prepare this using rice rava. If using rice rava then remember this ratio 1:2 rice rava : water. 

** For rice flour we use 1:1&1/2 or 1:1/4 rice flour:water. After cooking rice dough, let it side for 15 minutes. 

**Steam it 8 to 10 min on medium to high flames, later set it aside for 5 minutes, so that you will get good glassy look to undrallu. If you steam undrallu for long time, they will become hard.

Foodie Monday Blog Hop

Taking this regional & festive "Bellam Undrallu" recipe to FoodieMondayBloghop fb groups #260MeethePal. By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week Sujata Roy di suggested theme, we all selected sweet recipe theme. I like Sujati di's cooking a lot, she is "Rasagulla Queen", you can find many varieties of traditional and infusion rasagulla recipes like chilli rasagulla in her site, check out her varieties of rasugulla's. Also loved her latest caramel custard.  Do not miss checking my blogger friends yummy and delicious sweet recipe.

  

                                    

                                                             Bellam Undrallu

Preparation time - 15 minutes

cook time :  25 min

Serves : 15 bellam undrallu 

Category : Prasadam/Regional/Festival/Sweets

Recipe Cuisine: Andhra

Main ingredients : Rice flour, jaggery 

Author : Aruna SarasChandra

   

Ingredients

Rice flour - 1 glass

jaggery - 3/4 to 1 glass(adjust)

fresh grated/ scrapped coconut - 2 tsp

soaked chana dal - 2 tsp

elachi powder - 1 tsp

ghee- 2 tsp

water - 1 + 1/4 glass

** Soak chana dal for 1 to 2 hrs or 30 min in hot  water, so that it quickly. Or cook chana dal separately and add it.

Instructions

1) Depending on your taste use 3/4 or 1 glass of jaggery. Add jaggery in a kadai to this add 1/4 glass of water, melt it on low flames.

2) Strain jaggery using strainer, this will remove dust from jaggery.

3) Now add 1 tsp of ghee in a kadai, to this add soaked chana dal fry it for a second. Later add fresh grated coconut fry it well on low flames for few seconds.

4) To this add 1 glass of water and mix everything well. Boil till chana dal becomes smooth. For 1 glass of rice we take 1 or 1& 1/2 glass of water (1:1&1/4 or 1:1&1/2 rice flour : water). We already added 1/4 glass of water while melting jaggery, so i used 1 glass of water here.

5) To this add melted jaggery, mix everything well and boil for a minute. Now add 1 glass of rice flour with one hand, and mix well with other hand without any lumps(** Make sure that chana dal soaked well.)

6) Mix rice flour well on low flames, after mixing flour switch off the flames. Close the lid and let it set aside for 10 to 15 min.

7) After 15 min open lid, take dough in a bowl. Add ghee to your and mix dough well. Now apply some more ghee to your hands or dip your hands in water and pinch some dough.  you can mold it like ladoo's or press it flat (thin or thick as per your wish) like small puri as per your wish. I prepared both shapes, check pics..

8) Now add 1 cup of water in idli cooker or in steamer, let it boil on high flames for a minute. Mean while grease idli stand or steamer plate/bowl with ghee or place banana leaf on steamer plate and place prepared bellam undrallu on it.  Now place it in idli cooker & steam it for 8 minutes on medium to high flames.

9) As my steamer bowl is small i steamed 2 shapes of undrallu separately. Take the above kudumulu in a plate and closed the lid & keep it aside for 5 min. Now steam round undrallu for 8 min on medium to high flames.

10) After 8 min, close the lid & keep it aside for 5 min to set.

 

That's it our traditional & delicious "Bellam Undrallu" are ready to offer Lord Ganesha. You can also prepare this for Sankashta or on normal days too..

Tips

** Use 1 : 1&1/2 or 1:1/4 ratio of rice flour : water to get perfect dough.

** If you feel your dough is very tight sprinkle some hot water.

** If you feel your dough is sticky add some flour.

** Resting dough for 10 to 15 min after cooking is must, in

order to set dough.

** Make sure that chana dal soaked well. If you do not have much time to soak chana dal, then cook it separately and add it.

** Do not steam for long time, it will become hard.

** After steaming, let it set aside for minimum 5 min to get good glassy look.

Hope this recipe with step by step pics, tips (video will share soon) is useful to you. Do not forgot to subscribe my YouTube channel & follow on social media links.

Also check some prasadam recipe videos in youtube  & written recipe in  blog by just clicking the link below pic..

                                 

Karnataka Temple Puliyogare(video link)

                        Maharashtrian Narali Bhaat(video link)

Savory Undrallu (video link)

                            

                             

                      Pineapple Rava Kesari(video link)

                           bellam palathalikalu(blog link)

Give it a try and drop your comments in inbox.

Also follow me on

On YouTube @YouTube

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊

Rajasthani Moong Dal Halwa, How to prepare Moong Dal Ka Halwa

Hi friends, how are you all.. I am back after small break with Rajasthani delicacy dessert "Moong Dal Halwa".  Every state has its own signature recipes, this recipe is North Indian popular dessert that is prepared during winter season and on festivals like holi, diwali etc.. It is lentil(yellow split mung lentil) based dessert prepared by soaking, grinding and frying. Are you thinking it as very simple ?? the process looks bit simple but lots of work to your hands which i experienced. But the out come is heavenly it is melt mouth and nutty dessert that i was not able to stop with 1 cup. Moong dal is also know as pesara pappu in telugu, hesaru bele in kannada, pasi paruppu in tamil.

 I prepared this sweet in my mom's place when my kastu pedamma(mom's sis) came home. She helped me in stirring 😂 , as it takes lots of time to stir mainly when you are not using non stick kadai. This is first time i am preparing this recipe, i learned this halwa from Dassana Amit. What we need to do to get perfect moong dal halwa is patience and lots of ghee. The taste of halwa depends on the ghee and how it fried. Let's start recipe..

Taking this delectable and mouth melting "Rajasthani Moong Dal Halwa" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.

  For this July month we are all cooking Rajasthani cuisine, and my partner for this month is Poonam Bachhav, she blogs at Annapurna. She is a wonderful and talented chef, recently she won "super Chef" cooking competition conducted by Tata Sampann and also got chance to meet  chef "Sanjeev Kapoor" 😍. I learned many recipes from her, do visit her blog where you can find different traditional, regional, authentic and fusion recipe.As I was busy in mom's place thought to prepare easy sweet recipe, so Poonam gave me ghee and raisins I prepared this moong dal halwa with those ingredients. In turn i gave ginger and turmeric as two secret ingredients she prepared  "Gatte Ka Sabji/ Gram Flour Dumplings in Spicy Yogurt Gravy", it looks very delicious with awsome presentation. Do check her blog.. 
     

                                        

                      Rajasthani Moong  Dal Halwa

Soak Time : 3 hours
Preparation Time: 10 minutes
Cook Time : 30  minutes
Serves : 4 people 
Category : Desserts / Regional 
Recipe Cuisine: Rajasthani
Main ingredient: Moong dal, ghee
Author : Aruna SarasChandra

Ingredients

moong dal / yellow split mung lentils - 1 cup
sugar - 3/4 th cup
ghee - 3/4 th  cup
milk - 1 cup
water - 2 cups
cashew nuts - 10
raisins - 10
elachi - 4

Instructions

1) Wash moong dal in water well and soak it in enough water for minimum 3 hrs.

2) Remove excess water and grind to smooth paste by adding little amount of water.

3) Take a wide kadai (non stick pan is preferred), add 4 tsp of ghee fry cashew nuts till it changes golden color  take it into plate then fry raisins till it becomes fluffy take it into plate.(**check tips)

3) Now add moong dal paste to the above and stir it well.

4) At starting moong dal looks like paste as shown below, you need to keep on stir by adding ghee in middle, it absorbs ghee quickly.

5) Mean while boil milk by adding sugar and elachi powder in it. As elachi powder readily not available at home i grind sugar + elachi and added it in milk.  

6) After stirring minimum 20 minutes our moong dal paste came to granule consistency and also starts changing color and you will get nice aroma now.

7) Now add boiled milk to the above fried moong dal and mix it well by mixing well, as milk is hot be careful while adding .

8) Mix the above milk and moong dal well till moong dal absorbs milk and becomes thick. Then add fried nuts, raisins and remaing ghee mix it well.

That's it Rajasthani dessert moong dal halwa is ready to serve. 

Tips

** Using non stick kadai will reduce your stirring work, if you are using normal kadai then keep stirring on low to medium flame otherwise dal will stick to kadai.

** You can use almonds and pistachios for garnishing.

** You can also adjust the quantity of ghee as per available. But adding good amount of ghee will enhance its taste.

** Be careful while adding hot milk to the fried dal.

** I used 3/4 rth of sugar, adjust sweet as per your taste.


Also check other sweet recipes by clicking the link below pic..

                              

                                    Besan Ladoo 

               

                             Pineapple Sheera 

                          Sweet Pongal

Rava Ladoo

                  Sabudana Coconut Ladoo

               Atukula Payasam/Poha Kheer 

Hope you like this delicious and mouth melting Rajasthani Moong Dal Halwa. Give it a try and drop your comments in inbox.
Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram 
Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)