Undrallu / Kudumulu Recipe
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5.0
3 reviews
Excellent
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Others
Undrallu / Kudumulu Recipe
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 ⅓ Cups long grain basmati rice Preferably Aged Basmati
- 4 Tablespoons Split Baby Chickpeas
- 1 Tablespoon ghee or butter
- 1 ½ Teaspoon cumin seed
- 1 Pinch asafoetida Optional
- 1 Tablespoon salt
Instructions
- Rinse the basmati rice three to four times until the water begins to clear.
- Soak the rice in clean water for 1 hour and then drain it using a sieve or colander.
- Allow the rice to drip dry in the colander suspended above a bowl for at least 30 minutes.
- Transfer to the damp rice to clean paper towels and allow it to try for 2 to 3 hours.
- Before finishing off your rice, wash and start soaking the split chickpea lentils allowing them to soak for no more than 15 minutes.
- Toast the rice in a lightly oiled non-stick skillet over medium heat, constantly stirring to prevent sticking for 7 to 8 minutes until each granule breaks easily between your fingers.
- Dispense your cup of toasted rice into a blender and pulse using short bursts repeatedly until a powdery, coconut-like consistency is reached.
- Heat ghee or butter in a large saucepan or pot on medium heat and add the cumin seeds.
- Once the cumin seeds start popping, drain the split yellow chickpeas (discarding the water) and add them and the asafoetida to your pan.
- Saute while constantly stirring for 5 minutes before adding the prepared rice powder, otherwise known as ‘rava.’
- Add 2 ½ cups of water and a tablespoon of salt and turn the heat up to high.
- Once the water starts rapidly boiling, add the rava slowly while stirring to prevent lumps and turn the heat to low.
- Bring the mixture to a simmer while constantly stirring to prevent sticking.
- Lower the heat as far as possible and cover the pot or pan with a lid, allowing it to cook gently until there’s no more water left.
- Remove the lid and stir thoroughly to prevent sticking before letting it cook covered for 15 to 20 minutes or until a sticky dough-like texture is reached.
- Remove the hot dough and transfer it to a clean surface to cool down. Once cool enough to handle, knead well once to make it pliable.
- Oil your hands and shape roughly 20 to 22 lime-sized balls from the dough.
- Steam the rice balls in either an electric steamer, stovetop steaming pan, or a pressure cooker steamer for 7 to 10 minutes, gauging when they're done by how hard they've become.
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Overall Rating
5.0
3 reviews
Excellent
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