Carrot Udrallu is a traditional South Indian dish, popular in Andhra Pradesh and Telangana. These savoury steamed carrot rice balls are a gluten free and dairy-free healthy dish perfect as an evening snack.
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These rice balls, also known as aviri kudumulu, are a great alternative to fried snacks. This is a very adaptable dish that tastes good on its own as well as with pickles or chutneys.
Ingredients
- Rice: Parboiled rice
- Spices, Nuts and Lentils: Urad dal, chana dal, dried red chillies, salt and cashews.
- Vegetables and Herbs: Carrot, curry leaves and coriander leaves.
- Liquid: Oil and water.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Place parboiled rice in a bowl.
Step 2: Wash it under tap water 2-3 times until water runs clear. Soak it for 5 hours.
Step 3: After 5 hours, drain the water and let the rice sit in a strainer for a couple of minutes to drain the remaining water.
Step 4: Transfer the rice from the strainer to mixer jar.
Step 5: Add just a splash of water and grind the rice into a thick paste.
Step 6: Heat oil in a small pan or kadai over medium heat.
Step 7: Once the oil is hot, add urad dal and chana dal. Fry until dal turns golden colour.
Step 8: Now add red chillies and cashews. Stir well and fry until cashews start turning light brown.
Step 9: Add curry leaves, grated carrot and cook for a minute.
Step 10: Now reduce the heat to the lowest setting. Add ground rice paste and mix until everything is well combined.
Step 11: Add coriander leaves, salt and stir well.
Step 12: Cook it on low heat stirring constantly for 4-5 minutes until everything comes together as a soft dough leaves the base of the pan.
Step 13: Switch the heat off and let the mixture cool slightly.
Step 14: Add a cup of water to the idli pot/steamer. Place a trivet and steamer on top of it.
Step 15: Close the idli pot/steamer with a lid and preheat it.
Step 16: Grease your hands with oil. Scoop a spoon of prepared dough.
Step 17: Shape them into a ball.
Step 18: Lower the heat and open the lid of the idli pot/steamer.
Step 19: Arrange the balls in a steamer basket with a little spacing between them.
Step 20: Put the lid back and steam for 10 minutes.
Once done, switch the heat off and let undrallu cool a little and then take them out of the basket.
Serve carrot undrallu with allam pachadi, coconut chutney or on its own.
Check out more parboiled rice recipes on the blog - how to cook parboiled rice and ukkiri.
Substitutions and Variations
Coconut: Freshly grated coconut elevates the flavour.
Storage
Undrallu keeps good for up to 3 days in the fridge if stored properly in an airtight container.
Reheat them in the preheated steamer for 3-5 minutes until piping hot.
Tips and Tricks
Water: Grind the rice with as little water as possible. Ensure you have a thick paste as it has to be combined with the cooked carrot mixture to get a soft dough.
Grease Hands: Grease your hands with oil to prevent the dough from sticking to your hands while shaping.
Arrange Dumplings: Ensure that balls are arranged in a steamer with little spacing between them to prevent them from clinging.
Related
Looking for other snack recipes? Try these:
Pairing
KEEP IN TOUCH
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📖 Recipe Card
Carrot Undrallu (Steamed Carrot Rice Balls)
Equipment
- 1 Idli Pot/Steamer
- 1 Small frying pan
- 1 Spoon
- 1 Mixer Grinder
- 1 Bowl
- 1 Strainer
- 1 Trivet
- 1 Steamer Basket
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 = 5 Teaspoon
- 200 gms (or) 1 Cup Parboiled Rice
- ⅓ glass Water adjust to get a thick paste
- ½ Teaspoon Oil
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 2 Dried Red Chillies break each into 2-3 pieces
- 5-6 Cashews break into small pieces
- 5-6 Curry Leaves wash and chop roughly
- ¼ Cup (or) 1 Small Carrot wash, trim edges, peel and grate
- Salt as required
- 5-6 sprigs Coriander Leaves wash and chop finely
Instructions
- Place parboiled rice in a bowl.200 gms (or) 1 Cup Parboiled Rice
- Wash it under tap water 2-3 times until water runs clear.
- Soak it for 5 hours.
- After 5 hours, drain the water and let rice sit in a strainer for a couple of minutes to drain the remaining water.
- Transfer the rice from the strainer to mixer jar.
- Add just a splash of water and grind the rice into a thick paste.⅓ glass Water
- Heat oil in a small pan or kadai over medium heat.½ Teaspoon Oil
- Once the oil is hot, add urad dal and chana dal. Fry until dal turns golden colour.1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal
- Now add red chillies and cashews. Stir well and fry until cashews start turning light brown.2 Dried Red Chillies, 5-6 Cashews
- Add curry leaves, grated carrot and cook for a minute.5-6 Curry Leaves, ¼ Cup (or) 1 Small Carrot
- Now reduce the heat to the lowest setting. Add ground rice paste and mix until everything is well combined.
- Add coriander leaves, salt and stir well.Salt, 5-6 sprigs Coriander Leaves
- Cook it on low heat stirring constantly for 4-5 minutes until everything comes together as a soft dough leaves the base of the pan.
- Switch the heat off and let the mixture cool slightly.
- Add a cup of water to the idli pot/steamer. Place a trivet and steamer on top of it.
- Close the idli pot/steamer with a lid and preheat it.
- Grease your hands with oil. Scoop a spoon of prepared dough.
- Shape them into a dumpling.
- Lower the heat and open the lid of the idli pot/steamer.
- Arrange the dumplings in a steamer basket with a little spacing between them.
- Put the lid back and steam for 10 minutes.
- Once done, switch the heat off and take the balls out of the basket.
- Serve carrot undrallu with allam pachadi, coconut chutney or on its own.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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