Kobbari Undrallu or Coconut Undrallu – South Indian steamed rice dumplings prepared with rice rava, coconut, cumin, lentils and ghee. Perfect for Ganesh Chaturthi or as a comforting snack!
What are coconut undrallu?
Coconut Undrallu are another variation of traditional Andhra rice rava undrallu, is a simple and traditional South Indian dumpling, particularly famous in the state of Andhra Pradesh.
These are small, dumpling-like steamed balls made with rice rava (broken raw rice), coconut, cumin seeds, chana dal and ghee. These are often prepared during festivals and special occasions, such as Vinayaka Chavithi (Ganesh Chaturthi).
Why you’ll love this recipe:
Perfect for festive feasts or as a comforting snack!
Simple and easy to make!
Healthy and delicious!
Ingredients:
Rice Rava – Rice Rava is broken raw rice. Homemade or store-bought rice rava can be used in this recipe. You can use Wheat Rava or Broken Wheat instead of rice rava.
Chana Dal – You can replace it with moong dal.
Coconut – Try to use fresh or frozen coconut.
Cumin Seeds – Adds a nice flavor to the undrallu
Ghee – Do not skip adding ghee.
Serving suggestions:
They taste great with ginger chutney and ghee. You can also serve with sambar or any chutney.
Storage suggestions:
Consume within the same day they made. Refrigerate if you want to store them for one more day.
Tips & Notes:
Rava and water ratio is very important to make perfect undrallu every time.
Shape the cooked mixture into balls when it is still warm.
To prevent undrallu from breaking, avoid over-cooking and over-steaming and use the right amount of water to cook the rava. And tightly roll the cooked mixture into round balls before steaming.
Step by step instructions:
Soak chana dal in water for 30 minutes. If you don’t have much time, soak in hot water for 10-15 minutes.
Drain water and keep the soaked lentils aside until use.
Heat ghee in a heavy-bottomed pan, add cumin seeds and let them splutter.
Add the soaked and drained chana dal to the pan and saute for a minute.
Add grated coconut and saute everything for a minute. If you are using frozen coconut, thaw it before using.
Now add water and salt. Bring it to a rolling boil.
Reduce the flame to low and add rice rava. Mix well and cover the pan with a lid.
Let it cook over a low-medium flame until it is soft and cooked.
Once it is done, give it a mix and let it cool down a bit.
When it is warm enough to handle, grease your palms with ghee or oil and shape the mixture into round balls.
Arrange them on a steamer basket or idli plates and steam cook for 10 minutes on a high flame.
Serve hot!
Few more vinayaka chaturthi recipes:
- Wheat Sweet Rava Undrallu
- Paal Kozhukattai
- Pala Undrallu
- Poornam Kudumulu
- Rava Modak
- Sweet Rava Kozhukattai
- Senagapappu Payasam
- Bellam Thalikalu
- Coconut Modak
Coconut undrallu recipe video below:
Kobbari Undrallu Recipe
Ingredients
- 1.5 Tablespoons Chana Dal
- 1 Teaspoon Ghee
- ½ Teaspoon Cumin Seeds
- ¼ Cup Grated Fresh Coconut
- 1.5 Cups Water
- ½ Cup Rice Rava
Instructions
- Soak the chana dal in water for 30 minutes. Drain and set aside.
- Heat a teaspoon of ghee in a heavy bottomed pan. Add the cumin seeds and let them splutter.
- Add the soaked chana dal and fry for a minute.
- Add grated coconut and fry for another minute.
- Now add water (1 and ½ cups) and water and let it come to a boil.
- Reduce the flame to low and add rice rava. Mix well and cover the pan with a lid.
- Let it cook over a low-medium flame until it is soft and cooked.
- Once it is done, give it a mix and let it cool down a bit.
- When it is warm enough to handle, grease your palms with ghee or oil and shape the mixture into round balls.
- Arrange them on a steamer basket or idli plates and steam cook for 10 minutes on a high flame.
Video
Nutrition values are estimates only.
Leave a Reply