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1 cup - Raw
(soaked for 2-3 hours)
1 tsp -
1 tsp -
1/2 tsp -
2 to 3 -
1/4 cup - Grated
2 tsp - Oil
Salt to taste
How to Make Uppu Urundai
Drain the soaked rice and grind into a dosa-batter like consistency with enough salt.
In a kadai, heat the oil. Add the mustard and asafoetida.
After the seeds start to splutter, add the urad dal, channa dal, curry leaves and split red chillies.
Saute till they turn golden brown.
Then, add the grated coconut and saute for a few seconds.
Now, put the batter into the kadai and stir well.
Now, get the stove to simmer and keep stirring till the entire mixture can be slipped off the kadai.
At this stage, turn off the stove and allow it to cool for 2-3 mins.
Apply some oil in your palms and make small balls out of the mixture.
Now spread the balls on the idli plate and steam it for 10 mins.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.