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Pappulo Undrallu (Rice Moong dumpling)
- Duration: 30 minutes
- Serves: 2–4 people
Adding milk is optional and can be omitted by vegans. Milk adds a rich texture to the dish. If the dish is too thick, you can add more milk or water. If it’s too runny, cook for a longer time.
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This yummy and unique Andhra dish is a favourite of Lord Ganesh, and hence a must for Vinayaka Chaturthi.
- Rice flour (1/2 cup)
- Water (1 cup)
- Jaggery (1/2 cup)
- Yellow gram (moong dal), cooked (1/2 cup)
- Salt (a pinch)
- Cardamom powder (elaichi) (1/2 tsp)
- Coconut, grated (3 tbsp)
- Desi ghee (2 tsp)
- Milk (1/4 cup)
- Heat a cup of water in a vessel and bring it to a boil. Add 2 tbsp grated jaggery and allow it to melt.
- Reduce flame and slowly add rice flour to the hot water and keep stirring till it’s blended.
- Turn off the flame and place a lid over it. Set aside to cool.
- Pressure cook dal in 1 1/2 cups of water through one whistle.
- Mash the cooked dal, add salt, mix and set aside.
- Grease your hand and knead the cooked rice flour mixture. Make small balls. Set aside.
- Add mashed dal to the jaggery mixture and mix well. Simmer for 5 minutes on low-medium flame.
- Add grated coconut, elaichi powder and the rice flour balls and mix well. Simmer for 5 to 6 minutes or till you have a consistency that is neither too runny nor too thick.
- Just before taking it off the flame, add 1/4 cup milk for a richer texture, mix well and simmer for a minute.
- Turn off the flame and offer as prasadam to Lord Ganesh.
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