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Undrallu / Steamed Rice Dumplings

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:25 mins   Cuisine:South Indian

Undrallu and Modakam are the most favourite foods for Ganesha to be offered as nayivedyam. And for Hindus, this is a most commonly known fact as well. 

Today being the most pious festival of Ganesh Chaturthi / Vinayaka Chavithi, celebrated as the birth incarnation of Lord Ganesha (the elephant headed God of Hindus) . I made these tasty delicacies as a part of the nayivedyam thali / offerings for the Gods.

undrallu / steamed rice dumplings

There are many varieties of recipes for undrallu and modakam, as per the family tradition and regional customs of India. I am sharing this savoury recipe as per the traditional recipe of Telugu States in South of India.

Undrallu / steamed rice dumplings, is a a savoury recipe, where no spice is added, except for some salt for seasoning. Irrespective of which they taste excellently tasty!! 

These are not just made during Vinayaka Chavithi, but also made as regular breakfast item or for dinner too. Hence, adding them to my breakfast recipes collection.

undrallu / steamed rice dumplings

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Traditional festive recipes collection⇒  Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

Indian Festive Platters / Thali⇒  Vindhu Bhojanam / Festive Lunch

Laddoo recipes collection⇒  Laddoo Recipes / Indian Energy Balls

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Related Posts

  1. Pesarapappu Payasam / Yellow Moong Dal Kheer
  2. Idli (with idli rice)
  3. Masala Vada / Masala Fritters

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undrallu / steamed rice dumplings


  • White Rice (uncooked) – 1 cup
  • Water – 3 cups + 2 cups (for cooking)
  • Salt – 1½ teaspoons
  • Chana Dal / Senagapappu / Split Yellow Gram – 2 teaspoons
  • Jeera / Cumin Seeds – 2 teaspoons
  • Fresh Coconut pieces (tiny size) – 2 tablespoons (optional)

Special Ingredients:

  • Chana Dal / Senagapappu / Split Yellow Gram
  • Fresh Coconut pieces (optional)

Step wise pics Procedure for Undrallu / Steamed rice dumplings:

undrallu / steamed rice dumplings
Put a broad deep vessel / pan on stove-top under medium flame.
Pour the water(3 cups), salt, chana dal and jeera into the pan. Bring to boil.
undrallu / steamed rice dumplings
In the mean while, take the rice (uncooked) into a spice blender / mixie and grind into fine powder.
undrallu / steamed rice dumplings
When bubbles start forming, reduce the flame to low and slowly add the ground rice powder (in parts).
undrallu / steamed rice dumplings
Keep stirring continuously with the other hand. Until, all the water & ground rice powder are combined well and forms a solid mix.
undrallu / steamed rice dumplings
Let it cool completely (takes around 10 mins). Using your hands, make small balls from the mix.Put them either in a colander or an idli stand.
undrallu / steamed rice dumplings
Just follow the above set-up or you can even use a pressure cooker (without whistle), for steaming.
undrallu / steamed rice dumplings
Steam cook them under high flame, for about 12 to 15 mins.
undrallu / steamed rice dumplings
Switch the flame off and let them cool for 5 more mins, then serve. Done!!


  • Whatever might be the size of the cup, the measurements are same.
  • Adjust the salt as per your taste.
  • Fresh Coconut pieces can be added to the water in the pan before boiling.
  • When you start pouring the ground rice powder, don’t stop stirring continuously with the other hand.
  • Once you cook the mix, cool it and make the undrallu (dumplings) immediately, if not the mix would become dry and will not be good for shaping.
  • The cooked undrallu / dumplings can be warmed and served, suggested only for few hours though.


  • Generally, Undrallu / steamed rice dumplings, being a savoury recipe, these are eaten with any chutney as a condiment or with sugar…but lots of ghee / butter is smeared on.
  • They taste very good even without any spice added too.
undrallu / steamed rice dumplings

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