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 😊

Maharashtrian Narali Bhaat || Raksha Bandan || Narali purnima || Upakarma special-Sweet coconut Rice

Maharashtrian - Narali Bhaat || Sweet coconut rice with youtube video, step by step pics(will share soon) pics & tips.Wishing all happy Raksha Bandan :) . Narali Bhaat is Maharashtrian traditional & authentic recipe prepared during Narali Purnima. 

Do check this recipe in my YouTube channel

https://youtu.be/Uy4F9ODWO30

This Narali purnima is celebrated in western costal region like Maharashtra, Goa &  Gujarat by fisher men community. They decorate their boats with colorful flowers, prepare this narali bhaat and offer coconut to sea God - Varuna. This narali purnima marks the end of monsoon season & fisher man starts fishing by praying Lord Varuna by offering coconut. This day is also known as coconut day,  they pray to sea God to get abundant fishes in the coming and return home safely. Otherthan Narali Purnima we also celebrate Raksha Bandan, Hayagriva Jayanthi & Upakarma on this day. 

     On Raksha Bandan / Rakhi purnima sisters tie rakhi to their brothers hand and pray for them. On other hands brothers promise their sisters that they protect their sisters from trouble life long. Sister keep thilak, tie rakhi, offer sweets, and take harathi to their brothers. In turns brothers give gift to there sisters. This is sweetest bond of protection between them. I am missing my brother Ram & my cousins. 

      Lord Hayagreeva / Hayagriva is the protector of vedas. He born of Sravana Purnima on this day, so we celebrate this day as Upakarma. Uparkarma is also known as jyandhyala purnima in telugu, Avani Avittam in Tamil. This is very auspicious festival to Brahmin community men, men who undergone upanayanam changes there yagnopavitham on this day.

 

                                   

  

    

                                                           Maharasthrian - Narali Bhaat

Preparation time - 20 minutes

cook time - 20 min

Serves : 2 

Category : Festival / Regional / Desserts

Recipe Cuisine: Maharashtrian 

Main ingredients : Coconut

Author : Aruna SarasChandra

   

Ingredients

Basmati rice - 1 glass

coconut - 1 or coconut milk - 1.75 glasses

jaggery - 3/4 to 1 cup

grated coconut- 1 cup

warm milk - 2 tsp

saffron - few strands

ghee - 1/2 cup

cashew nuts - 10

raisins - 10

almonds - 10

elachi - 3

cloves - 5 

cinnamon stick - 1 inch

salt - pinch

Instructions

1) Wash and soak basmati rice for 20 to 30 min. Soak saffron in hot milk.

2)If you are using ready made or fresh coconut milk with you skip this step. Cut coconut into small pieces or use grated or scrapped coconut in a mixer jar, grind it. Later add 1/2 cup of water grind it again and collect coconut milk by straining it using strainer. Repeat the same process and collect 1.75 glasses of coconut milk and keep it aside.(* check tips)

3) Heat 1 tsp of ghee in a kadai , add elachi, cloves and cinnamon stick fry till you get nice aroma.

4) Add soaked basmati rice fry for few seconds then add 1.75 glasses of coconut milk mix it once, add pinch of salt and then boil it for a minute on medium flames. 

5) Later close the lid and cook it low flames till rice cook well. When rice cooked well, witch off flames and keep it aside for 5 min to set by closing lid. 

6) Now heat 2 tsp of ghee in a kadai, add cashew nuts. When it starts changing color add raisins fry till they becomes fluffy. Later close the lid and cook it low flames till rice cook well.

7) Now add grated jaggery and cook it on low flames till it melt. Make sure that jaggery free of dust otherwise strain it and use. Now add grated fresh coconut and mix well.

8) Now add prepared basmati rice and mix everything well once without breaking rice. Add soak saffron & milk on rice, close the lid and cook till rice absorbs jaggery mixture.

9) When rice absorbs jaggery mixture well, switch off flames, close lid and keep it aside for 5 to 10 min to set. Later add fried cashew nuts and raisins mix everything well once, without breaking rice.

That's it our Maharashtra Narali Bhaat, sweet coconut rice is ready to serve.

Tips

** You can prepare this using sona masoori rice too, but using basmati rice will gives nice aroma and taste.

** You can use ready made coconut milk too. 

** Make sure that jaggery is free from dust.

** Soaking basmati rice for 20 to 30 is must.

** For 1 glass of basmati rice use 1.75 glasses of coconut milk.

** Instead of coconut milk you can also use water to boil rice, but using coconut milk gives rich creamy taste to narali bhaat.

Hope you liked this divine, delectable and regional Narali Bhaat. Do check this recipe in my youtube channel https://youtu.be/Uy4F9ODWO30

Also check other festival recipe from my youtube channel...

              Karnataka Style - Prasadam Puliyogare (youtube video)

                                 Karnataka - Panchakajjaya(video link)

                                               undrallu( video link)

                             Bellam Undrallu ( video link )

Also follow me on

In YouTube YouTube

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 😊                  

Ragi Kara Ammini Kozhukottai || Tamil Nadu- Spicy Ragi Ammini Kozhukottai || Ganesh Chaturthi recipe

Ragi kara ammini kozhukkotai is Tamil Nadu famous recipe prepared during Vinakaya Chavithi festival. Ammini kozhukottai is tiny flour dumplings that are prepared using rice flour or with other millet flours. It is healthy and easily prepared snack that can be served as prasadam or as snack . Today i am using finger millet/ ragi flour to prepare dumplings. We can prepare it in many variation & in many flavors like plain, kara, lemon,curry leaves podi, sweet ammini kozhukkotai. If flour dumplings are ready, we can prepare many varieties of ammini kozhukottai. To prepare basic ammini kozhukottai only 3 important steps we need to follow

1) prepare dough 

2) mold small dumplings

3) steam these dumplings

that's it ammini kozhukottai is ready. Prepare different varieties using these dumplings. Today i am sharing kara ammini kozhukottai.

Taking this festive, healthy and aromatic Ragi ammini kozhukottai to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri di who blogs at Mayuris jikoni. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it. This month was suggested by Anu Kollan, i like Anu's traditional recipes from different regions. Check out her latest vattayappam - Kerala style steamed rice, i bookmarked her Kerala style cucumber salad to try soon.

   This month i am paired with Priya Satheesh, she is very talented chef. Check out her space for wonderful traditional & authentic recipes from different regions. Also check out her Chutney for Foodies ebook in Amazon. I bookmarked Priya's #100chutneys collection,  it is not easy to prepare 100 varieties of unique taste chutney's. I just loved each and every chutney in that collection. Also i bookmarked 100dietrecipes, wish to try many recipes from spaces soon. Coming to theme Priya gave coconut and red chilli as two secret ingredients, using that i prepared this ragi ammini kozhukottai. In turn i shared green chilli and ginger, she prepared Rava idli.

Let's start our recipe

  

                                     Ragi Ammini Kozhukottai

Preparation time : 20 min
Cook Time : 20 minutes
Serves : 1 bowl
Category : Regional / Prasadam / Snacks
Recipe Cuisine: Tamil Nadu
Main ingredient: Ragi / Finger Millet
Author : Aruna SarasChandra


   


Ingredients

Ragi flour/ Finger millet flour - 1 & 1/2 cups

water - 1 cup

salt - a pinch 

sesame oil - 1 tsp

For kara podi

urad dal - 1 tsp

chana dal - 1 tsp

red chilli - 2

fresh coconut - 2 tsp

For tempering

sesame oil - 1 tsp

mustard seeds - 1/2 tps

urad dal -1 tsp

curry leaves - 1 sprig

hing - 1 pinch

Instructions (Will share step by step pics soon)

1) Boil 2 glasses of water by adding pinch of salt and 1 tsp of oil. 

2) Here we can prepare dough 2 ways.

a) Keep flames low, add ragi flour in water and mix well. Mix flour quickly, you will lumps while mixing. Break the lumps and mix till you get dough. Then switch off the flames & let it stay for 2 minutes.

b) Take 1 cup of ragi flour in a wide bowl add boiled water little by little, mix it well and prepare dough. Close the lid and keep it aside for 2 minutes.

--> I presonally feel b) way as easy & today i prepared dough by second way, follow the way u like.

3) Now grease hands with sesame oil and prepare small marble balls. (** check tips)

4) If you feel your palm sticky, wash your hands again apply oil and prepare balls and keep aside. 

5) Now add some water and heat it, place prepared ragi balls on idli stand and cook it for 10 minutes.

6) After 10 minutes switch off the flames and let it for 5 minutes.

7) Heat a pan 1 tsp of sesame oil fry urad dal, chana dal and red chillies. Fry till they changes color and take it into plate.

8) Let the above cool for sometime and take it into mixer jar add fresh coconut.

9) Grind it coarsely and take it into plate.

10) Add 1 tsp of sesame oil in pan, add mustard seeds, urad dal fry well. Then add curry leaves & hings mix it well.

11) Now add prepared ragi ammini kozhukottai and fry till they become crisp and then add prepare kara powder. Mix well and fry for a minute.

 That's it our Ragi kara ammini kozhukottai is ready to serve :) 

Tips

** If you feel dough very sticky add mix more flour and mix well.

** If you feel dough very hard and have many lumps then some hot water and mix well.

** Prepare small size balls.

** Apply sesame oil to your hands while molding balls.

** After preparing dumplings let it set for sometime, it will give good glassy texture to it.

** Use sesame oil to make it more tasty, if it is not available use normal oil.

Hope you liked this traditional and healthy recipe. Also check other Tamil Nadu and related recipes by just clicking the link below pic..

                          

                                            Mor Kali

                         

                                          Tamil Nadu-Sundakka vatha kuzhambu

                                           

                                                     Adai Dosa

                               

                                                                                      Milagai Podi

Hope you like this tasty, healthy  and delicious Ragi ammini kozhukottai . 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 😊                  

Karnataka Style Puliyogare || Temple puliyogare || How to prepare prasadam tamarind rice

Karnataka Style - Puliyogare || Prasadam Puliyogare with youtube video, step by step pics and tips. Puliyogare in Karnataka or pulihora in Telugu or puliyodarai in Tamil is also know as tamarind rice. Today i am sharing Karnataka style tamarind rice, which is prepared regularly as prasadam during festival  or as breakfast or snack or during journey's. Puliyogare is very tasty, sour, spicy and sweet, it taste super yummy when it is prepared using sesame oil.

Check this video recipe in my youtube channel:

https://youtu.be/l15P32PCwFY

 Once prepare this rice, surely you feel divine and feel yourself as your in temple. Your house will be aromatic with aromatic flavors :)  Tamarind rice do not spoil for long time, so our elders use to prepare tamarind rice while travelling long distance. Puliyogare taste vary from house to house and state to state. We can prepare this Karnataka style puliyogare using instant puliyogare mix or puliyogare gojju. I  always prefer preparing puliyogare powder freshly during festivals and while offering it God as prasadam. I always keep puliyogare powder ready, as it is very handy we can prepare Puliyogare in jiffy.  Will share different instant puliyogare powder, gojju and different region tamarind rice recipes as soon as possible :) 

          Puliyogare is served as prasadam in many temple in many South Indian temple. Shravana masa shukla paksham  is fifth month in Telugu, this month is very auspicious to Andhra Pradesh, Telanga and Karnataka People. In this month we celebrate many festivals like 

* Naga Panchami

* Shravana somavaram

* Shravana shukravaram

* Raksha bandan

* Shravana pournami

* Mangala Gowri

* Varalakshmi pooja's. We prepare many rice items and sweet during this pooja's. In that tamarind rice is must, everyone love to have this rice. I am from Adoni, Kurnool District, here we celebrate Urukunda Errana Varalu in this Sharavana masam. Urukunda Sri NaraSimha Swamy is very powerful God, even non vegeterian stop eating non veg this full month @Adoni who pray Lord Urukunda Narasimha Swamy 🙏🙏.  

                                             Karnataka Style - Puliyogare 

Preparation time - 20 minutes

cook time : 20 min

Serves : 2 

Category : Rice Item / Prasadam

Recipe Cuisine: South Indian

Main ingredients : Tamarind, Rice

Author : Aruna SarasChandra

Ingredients

Raw Rice - 1 glass or cooked rice - 1 bowl

For Puliyogare powder

Sesame oil - 2 tsp

red chili - 4

coriander seeds - 2 tsp

urad dal - 2 tsp

chana dal - 2 tsp

sesame seeds - 2 tsp

mustard seeds - 1/2 tsp

black pepper - 1/2 tsp

fenugreek seeds - 1/4 tsp

dry coconut - 1/2 cup

For Puliyogare

Sesame oil - 1/2 cup

mustard seeds - 1 tsp

cumin seeds - 1 tsp

urad dal - 1 tsp

chana dal - 1 tsp

hing/ asafoetida - 1/4 tsp

red chili - 2

green chili - 3

curry leaves - 2 sprigs

tamarind - 1 big lemon size

turmeric powder - 1/2 tsp

jaggery - 1 tsp

Instructions

1) Wash and soak 1 glass rice for 30 min by adding 2 glasses of water. After 30 min add 1 tsp of oil and cook rice, make sure that rice is sticky.

2) Clean big lemon size tamarind, wash and soak it in hot water for 15 min, then take its pulp and keep it aside.

3) Heat 1 tsp of oil in a wide kadai add red chilies fry it and take it into plate.

4) Then add urad and chana dal fry well and take it into plate.

5) Now add coriander seeds, fry till changes color then add mustard seeds, fenugreek seeds and black pepper fry well and take it into plate.

6) Fry dry coconut till it changes color and take it into plate.

7) Switch off the flames and fry sesame seeds in kadai, fry well and take it into plate.

8) Let all the ingredients cool..

9) Grind all ingredients to fine powder other than dry coconut and sesame seeds.

10)  Later add dry coconut and sesame seeds grind it coarsely and take it into plate.

11) Now heat 1/2 cup of oil in a kadai, add groundnut fry till it changes color. Then all other ingredients mentioned in tempering and fry it well. Then add turmeric powder, required amount of salt and mix well.

12) Now add tamarind pulp and mix it well. Add jaggery, cook it on low to medium flames till oil oozes out.

13) Now add prepared puliyogare powder mix well, add 1 tsp of oil if required.

14) Now add cooked rice and mix everything well, at last add 1 to 2 tsp of boiled sesame oil and mix it well.

That's it our Karnataka style - Puliyogare is ready. 

              Prepare this divine and tasty tamarind rice and be blessed. Check out tips, to get perfect puliyogare...

Tips

** Soak rice for 30 minutes , boil rice by adding 1 tsp. You will get non sticky rice by adding oil while boiling rice.

** Make sure that there is dust in tamarind, add boiled water in tamarind. You will get tamarind pulp easily and perfectly.

** Add sesame oil to get tasty and divine temple style puliyogare.

** This puliyogare take more oil , so d't hesitate to add oil :)

** Fry spices on low flames, make sure that spices fried well without burning.

** You can also use puliyogare mix or puliyogare gojju too.

** You can also add puliyogare powder after adding rice in cooked tamarind spice mix.

Also check other related rice items by just clicking the link below pic..

                               

                                             Pepper Rice / miriyala annam

coconut rice

                                     

                                                               Mango Rice

                                           

                                                             gongura pulihora

                             

                                        Pudina rice

                                              Green Peas Pulao

             Amla Rice/ Usirikaya Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Hope you liked this divine, spicy, sour,sweet,aromatic, tasty and divine Karnataka temple style Puliyogare. 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 BetterButter
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊