Welcome to Digitalcutlet

Rice Moong dumpling (Pappulo Undrallu)

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.

Ingredients
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)

Procedure:
step-1
Heat a cup of water in a vessel and bring it to a boil. Add 2 tbsp grated jaggery and allow it to melt.

step-2
Reduce flame and slowly add rice flour to the hot water and keep stirring till it’s blended.

step-3
Turn off the flame and place a lid over it. Set aside to cool.

step-4
Pressure cook dal in 1 1/2 cups of water through one whistle.

step-5
Mash the cooked dal, add salt, mix and set aside.

step-6
Grease your hand and knead the cooked rice flour mixture. Make small balls. Set aside.

step-7
Add mashed dal to the jaggery mixture and mix well. Simmer for 5 minutes on low-medium flame.

step-8
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.

step-9
Just before taking it off the flame, add 1/4 cup milk for a richer texture, mix well and simmer for a minute.