Carrot Undrallu (Steamed Carrot Rice Balls)
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.
Servings: 23 balls
Calories: 37kcal
Equipment
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
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.
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.1mg
