April 15, 2009


Recipe Source: My Mother-In-law
Cooking Time: 20-30 Min.
Makes around 20 medium sized balls for 2 cups of Ravva.


Chana Dal - 3tbsp
Jeera - 1tbsp
Salt to taste


Making Ravva:

1. Wash the rice twice or thrice and drain the water completely and set aside for 15 min.

2. Take a clean and dry cotton cloth and distribute the rice grains on it and let the rice Completely dry for at least 3hours. maximum i put for 6 hours....(we can put it inside of house as we cant put it under sun here in US i put it on dining table whole night).

3. Put the dried rice in the blender by small quantities and just grind the rice by using puls button of the mixie for 2 or 3 sec. and make ravaa...don't make it into fine powder... the ravva should be like wheat upma ravva...

4. Separate the ravva and fine powder( if you see any fine powder with ravva). usually i get very small(negligible) amount of this powder as i just switch on for 2-3 sec. We can store this Ravva in a air-tight container and use when ever we need.

Making Undrallu:

1. Now take a wide Pan add 31/4 cup of water for 2 cups of Ravva, and bring it to boil.Once water starts bubbling add 3 tbsp of chana dal and 1 tbsp of jeera, cover it with lid and boil for 3-5 min.

2. Now add the Ravva, salt to taste mix it nicely and cover it with the lid. Let it cook on medium flame till it is done as shown in the picture.

3. Switch off the stove and open the lid after 5min.

4. Take the cooked Ravva into a wide plate, when it is hot enough to touch the ravva, make round balls like ladoo by making hands wet.

This is one of the easiest Prasadams, we can make offerings to 'Lord Ganesha'. My Mother-in-law usually makes this recipe for Vinayaka Chavithi or when ever she wants offerings to Lord Ganesha. And also Before any marriage or any other such kind of occasion is going tobe held in our house, they just do some pooja to Lord Ganesha and keep the rice and chana dal in a new white cotton cloth and put it in the pooja room. On 16th day of the Occasion again they do some pooja and makes undrallu with rice and chana dal and eats as prasadm, as a significance of saying thanks to lord Ganesha for making that function successful with out any obstacles.


Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com