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Rice Moong dumpling (Pappulo Undrallu)


Adding milk is optional and can be omitted by vegans. Milk adds a rich texture to the dish. If the dish is too thick, you can add more milk or water. If it’s too runny, cook for a longer time.

Rice flour (1/2 cup)
Water (1 cup)
Jaggery (1/2 cup)
Yellow gram (moong dal), cooked (1/2 cup)
Salt (a pinch)
Cardamom powder (elaichi) (1/2 tsp)
Coconut, grated (3 tbsp)
Desi ghee (2 tsp)
Milk (1/4 cup)

Heat a cup of water in a vessel and bring it to a boil. Add 2 tbsp grated jaggery and allow it to melt.

Reduce flame and slowly add rice flour to the hot water and keep stirring till it’s blended.

Turn off the flame and place a lid over it. Set aside to cool.

Pressure cook dal in 1 1/2 cups of water through one whistle.

Mash the cooked dal, add salt, mix and set aside.

Grease your hand and knead the cooked rice flour mixture. Make small balls. Set aside.

Add mashed dal to the jaggery mixture and mix well. Simmer for 5 minutes on low-medium flame.

Add grated coconut, elaichi powder and the rice flour balls and mix well. Simmer for 5 to 6 minutes or till you have a consistency that is neither too runny nor too thick.

Just before taking it off the flame, add 1/4 cup milk for a richer texture, mix well and simmer for a minute.