Talimpu Undrallu - Ammini Kozhukattai


One of my favorite snack rite from my childhood is undrallu. In TamilNadu it is called as Ammini Kozhukattai. Whenever I go back India, my ammama(grandma) use to make undrallu for me. She knows all my favorite recipe and she never fails to do so. Her style will be quite different, she use to season the undrallu with two different methods. First type with spicy tamarind sauce and second type with kobbari pappu (coconut yellow lentil) combination. Both these versions are paired in a plate, we use to relish it mix and match effect.

Now here I simplified my version and my daughter loves in that way. I often make this recipe for her lunch box. She enjoys eating with dash of grated coconut. Kids will definitely love this recipe. This would be tasting more like sundal varities and offered to lord ganesha for vinayaka chaturthi. Even made for dussehra festival too.



Preparation & Cooking Time : 40 minutes

YIELD : 2 servings

Ingredients:

Rice Flour - 1 cup
Water - 1 1/2 cups
Oil - 1 tsp
Salt - 1/2 tsp

For seasoning:
Oil - 2 tsp
Mustard Seeds - 1tsp
Cumin seeds- 1/2 tsp
Split Urad Daal - 1/2 tsp
Green chilli - 3 no.
Curry leaves - 5 springs
Cashew nuts - 5, broken into pieces

Method:

  1. Sift the flour and salt. Heat a sauce pan. Pour 1.5 cups of water, add a tsp of oil. Bring to boiling state and it should start bubbling. At this time add the flour, no need to stir. Reduce the flame to low and semi-cover the pan with a lid. Let it cook for 5-8 minutes. Turn off the stove.
  2. Now using rolling pin stir the mixture well till the flour combine with the water like shown in the below picture. Transfer to a wide plate and cool it. Smear your hand with oil and knead to soft and stiff dough (Don't add water at any point).
  3. Now pinch a lemon sized ball out of the dough and shape it like sausages. Then pinch a small piece and roll it (see picture below). Now undrallu is ready.
  4. Steam cook the prepared balls in a vessel for 5 minutes. Use Idli steamer or pressure cooker without whistle.
  5. Heat a fry pan or kadai with a tbsp of oil. Throw in the mustard and wait to splutter, add cumin, daal, cashew, chilli, curry leaves. Stir in the steamed rice balls. Mix well and sprinkle some salt if only needed.
  6. Serve with chutney.

Note:

  • Cover the dough with wet kitchen towel until you complete the process of rolling balls. This keeps away the dough getting dry soon.
  • If you find the dough is too dry, sprinkle some warm water(only if needed).
  • Follow the measurement mentioned, to get balls rolled perfectly.
  • For variation grind coconut, chilli and add to the seasoning.


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