When I saw this recipe in one of Mallika Badrinath’s books at first, I thought it was similar to the paruppu urndai you make in urndai kulambu. When I looked through the ingredients, there was a slight difference to it. So I wanted to try this steamed ball recipe for this year’s pooja recipes. Since I have added urad dal together with toor dal, it is very soft. You can make this as a kolukattai stuffing, too. I didn’t add garlic, ginger or onion since it is for neivedyam. If you are doing it for snack, you can add it.
Ingredients:
Toor dal – 1 cup
Urad dal – 2 tablespoons
Coconut – 2 tablespoons
Green chilies – 2 – 3(adjust to your spice level)
Salt to taste
Hing / asafoetida – one generous pinch
Coriander leaves, curry leaves – 2 tablespoons (finely chopped)
Cumin seeds – 1 teaspoon
baking soda – a pinch
Oil- 1 teaspoon
Oil to grease the idli plate
Method:
Wash and soak the dals for 4 hours.
Grind it with green chilies, cumin seeds, coconut, and hing into a coarse paste.
Transfer it to a bowl and add curry leaves, coriander leaves, soda, and one teaspoon of hot oil. Mix well.
Roll the mix into small balls and arrange it in a greased idli plate.
Steam it for 10 – 15 minutes or until urundai is cooked.
Remove it and arrange it in a plate
Now urundai is ready for pooja!
One Reply to “Pappu Unta Recipe – How To Make Paruppu Urundai Recipe – Varalakshmi Vratham Recipes – Navaratri recipes”
Thanks, Veena for sharing the recipe of Pappu Unta Recipe. On Navratri, my mom was made this for us. It's too delicious.