Uppurundai is another signature dish of my mother-in-law, I’ve never had it anywhere else and even after trials we did not succeed in making them as good as her’s. As a recipe it is plain and simple, it is just the knack we need to get. For those people who plan and execute all the wet grinder batches (for idlis, kanjeepuram idly, dosas, appams, etc) in one day of a week, this can be tried as another small batch for that evening’s snack or dinner. 
Preparation Time: 5 min (Soaking time is 2 hours)
Cooking Time: 15 minutes

1.       Idly rice – 2 cups

2.       Salt as per taste

3.       Oil – 3 tbsp

4.       Mustard seeds – 1 tsp

5.       Urad dal – 1 tbsp

6.       Channa dal – 1 tbsp

7.       Curry leaves – 1 sprig

8.       Dry chilies – 3

9.       Asafoetida – 1 pinch


Step 1: Wash and soak the rice for 2 hours. Grind it smoothly with some water and mix required salt.

Step 2: In a heavy bottomed pan, heat 2 tbsp of oil, sprinkle asafoetida, splutter mustard seeds, add urad & channa dals, thrown in curry leaves & broken chilies and add the rice batter into it.

Step 3: Stir continously until it becomes thick and gooey. Turn off heat and make lemon sized balls out of the mass while it is still hot.

Step 4: Steam the rice balls for 5 minutes and serve hot as is or with idly podi.


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