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.

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.

Looking for other snack recipes? Try these:

Pairing

KEEP IN TOUCH

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