Undrallu also known as kadubu in Karnataka  and uppu urundai in Tamil are cooked Rice grit(rava) balls prepared during the festival of Ganesh Chaturthi.These along with ‘modak’ are known to be Lord Ganeshas favorite food.Undrallu and kudumulu are used interchangeably but usually kudumulu are made with flour as compared to the rice grit or rava.These are very simple to make and are traditionally served as an offering to god along with other food items amounting upto 21 varieties of foods, flowers and patri(leaves/grass) each.The regular Undrallu do not have the tempering in them but my husband likes it this way.You can omit the tempering.

Preparation time 30 minutes
Serves 24 kadubu/undrallu
Serving Size 6 kadubu each
Calories Per Serving Approximately 118 per serving
Difficulty Easy

1 tablespoon ghee
1 cup rice grits(Idli rava/rice rava)
2-3 tablespoon chana dal+ 1/2 teaspoon
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 sprig curry leaves
4 green chili minced
1/2 teaspoon urad dal
Salt to taste

1.Soak the 3 tablespoon Chana dal along with the Rava for 1 hour in water.

2.Heat ghee in a pan and add the mustard seeds and let splutter.

3.Add the 1/2 teaspoon chana dal, urad dal and roast for half minute on medium flame and then add the cumin seeds and curry leaves and roast.

4.Immediately add the green chili and saute for half minute and add 1 1/2 cups water and salt.

5.Add the drained rava and chana dal mixture, mix well and let cook until the mixture comes together in one lump and let cool.

6.Once they are cool enough to handle take a handful of mixture in your hand, knead it and then form a ball out of it.Repeat for the entire mixture.

7.Place the undrallu/kadubu in steamer and let steam for 4-5 minutes.

Serve with your favorite chutneys.
You can also add cashew nuts or peanuts to this although not traditional.
The curry leaves usually get in the way while making balls so I remove them while rolling the balls but I keep them in the recipe due to the flavor they add.


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