Andhra Style Pappulo Undrallu Recipe

Pappulo Undrallu Recipe is a popular recipe cooked in the Andhra households during the occasion of Ganesh Chaturthi. Undrallu means rice flour dumplings in Telugu, and it is cooked in a moong dal sweetened with jaggery. It is nothing but plain modaks dunked in a moong dal payasam / kheer. Serve the Pappulo Undrallu Recipe, along with Spicy Sweet Corn & Oat Fritters Recipe as a part of festive lunch or Andhra meals. Course : Dessert Ingridients : To make rice flour dumplings 1/2 cup Rice flour 3 tablespoons Jaggery 1 cup Water To make the moong dal payasam / kheer 1/2 cup Yellow Moong Dal (Split) , cooked 1 cup Milk 3/4 cup Jaggery 1 teaspoon Cardamom Powder (Elaichi) 1/2 cup Coconut milk 1 tablespoon Ghee 12 Cashew nuts Instructions To begin making Pappulo Undrallu Recipe, wash and boil the moong dal in 1 cup of water using a pressure cooker for 2 whistles. Once it is cool, mash and keep aside.Next, we need to prepare the rice flour dumplings.Heat 1 cup of water in a saucepan along with jaggery in medium heat, bring it to a boil.Slowly mix in the rice flour into the jaggery water and whisk well till it forms a uniform lump.Switch off the flame, let it cool for a while.Knead the dough well and roll it into mini balls and keep aside.Heat 1/2 cup of water along with 3/4 cup jaggery in medium heat and let it dissolve well.Add the boiled mashed moong dal into the jaggery syrup, enough water and mix well till you attain a smooth mixture. Simmer for 3 minutes.Add the rice dumplings into the mixture and simmer for 5 to 7 minutes till the mini rice balls are cooked well.Add the milk, cardamom powder and mix well. Simmer for another 5 minutes.Switch off the flame and mix in the coconut milk into the mixture. This is to avoid the curdling of the coconut milk.Heat ghee in a small tadka pan, add in the cashew nuts and fry until they turn golden brown.Add it to the Pappulo Undrallu that you made and stir well.Serve the Pappulo Undrallu Recipe, along with Spicy Sweet Corn & Oat Fritters Recipe as a part of festive lunch or Andhra meals.