Uppu urundai | Neer Urundai
Uppu urundai | Neer Urundai | Upma Kozhukattai | Kara urundai | Arisi urundai | Ganesh Chaturthi recipe | easy kozhukattai recipe with step-by-step pictures and video recipe. Check out the Neer Urundai |recipe, and if you like the video, pls SUBSCRIBE to my channel.
Neer Urundai
Neer Urundai is a traditional South Indian dish made from rice grits or rice flour. It’s a savory steamed dumpling typically seasoned with spices. South Indian tiffin recipes are a popular snack or tiffin item in Tamil cuisine.
Alternatives for fine rice grits
You can use rice flour instead but in that case, reduce water accordingly. Also, the consistency might vary. You can also grind idli rava with water instead version
oil for Pidi Kozhukattai
I prefer using peanut oil, but you can use any oil of your choice
Can I add vegetables?
Traditionally, vegetables are not used, but you can add them for homestyle neer urunda
Should I roll uppu urunda immediately?
No, wait till it comes warm enough to roll, then grease the oil and roll
Serving suggestion
Neer urundai with rice tastes good on its own, but you can also serve it with chutney
reheating suggestion
urundai might turn dry if you microwave it. Steam again for the best soft urundai. If you are microwaving, place a cup with a little water and heat it with urunda bowl
Tips to prevent dry urundai
- Avoid overcooking the batter
- Oil in the tempering helps for a soft texture
- Avoid excess steam cooking
Ingredients
2 Cups of Rice
1+1/2 cups of finely chopped coconut, heaped
required salt
3 tbsp peanut Oil
1/2 tbsp Mustard
3 tbsp Chana Dal
3 tbsp Urad Dal
7 green chillies
Curry leaves
Asafoetida
How to make uppu urundai with step-by-step pict
- First, wash and soak the rice in sufficient water for a few hours.
- Transfer the soaked rice to a mixie/blender, add sufficient water, and grind it into a coarse batter. The batter should be slightly thick.
- Add salt and mix well.
- heat oil
- Add mustard seeds; once they crackle, add chana dal and urad dal. Sauté well.
- Furthermore, add green chili, curry leaves, and asafoetida, then sauté.
- Add coconut and mix well.
- Pour in the batter and stir continuously until it thickens and comes together. If you pinch a portion, it should be non-stick and able to roll.
- Turn off the heat and let it cool slightly until it is comfortable to handle
- Shape into small balls once cool enough.
- Steam the balls for 10–15 minutes until they are cooked through and have a glossy appearance.
Ingredients
- 2 Cups of Rice
- 1 +1/2 cups of finely chopped coconut heaped
- required salt
- 3 tbsp peanut Oil
- 1/2 tbsp Mustard
- 3 tbsp Chana Dal
- 3 tbsp Urad Dal
- 7 green chillies
- Curry leaves
- Asafoetida
Instructions
- First, wash and soak the rice in sufficient water for a few hours.
- Transfer the soaked rice to a mixie/blender, add sufficient water, and grind it into a coarse batter. The batter should be slightly thick.
- Add salt and mix well.
- heat oil
- Add mustard seeds; once they crackle, add chana dal and urad dal. Sauté well.
- Furthermore, add green chili, curry leaves, and asafoetida, then sauté.
- Add coconut and mix well.
- Pour in the batter and stir continuously until it thickens and comes together. If you pinch a portion, it should be non-stick and able to roll.
- Turn off the heat and let it cool slightly until it is comfortable to handle
- Shape into small balls once cool enough.
- Steam the balls for 10–15 minutes until they are cooked through and have a glossy appearance.
Video
