Ingredients:
Rice Rawa – 3Cups (50ml Cup)
Bengal Gram – 1 Cup (50ml Cup)
Salt - To Taste
Cumin Seeds – 1/2tsp
Ghee – 1tsp
Water – As Required
Instant Rawa
Take Rice and spread on a paper plate. Microwave rice for 45 seconds, then stir it once and again micorwave for 30 seconds then remove and coarse grind it immediately in the mixer. Sieve it to separate Rawa instantly.
Preparations:
Before starting learn few things regarding cooking rice rawa.
When cooking rice rawa, if using a pressure cooker to cook rawa, for every cup of rawa use 1 3/4 Cups of water. If cooking rice rawa directly (that is on the stove top) then for every cup of rice rawa use 2 to 2 1/4Cups of water. While cooking in a pressure cooker, cook on high flame up to one whistle—lower the flame and cook for 10 minutes—switch off the stove and allow the cooker to cool on its own. While cooking on stove top, cook on high flame till water boils—lower the heat and cook till all water is absorbed—then cover it partially & cook till you can’t hear the bubbling noise of cooking. Add few drops of water on the platform and place the hot bowl on the water surface and hear a spluttering sound—which indicates that the ingredients in the bowl are cooked. If you won’t hear the spluttering sound place the bowl again on flame and cook for some more time.
Here i have used a pressure cooker to cook rice rawa.
Take rice rawa in a bowl and wash it. Add water to the washed rawa. For one cup of rawa add 1 ¾ cups of water. Place this bowl in a pressure cooker and cook. After first whistle, lower the flame and cook for 10 minutes. Allow the cooker to cool completely and then remove the bowl.
Take Bengal gram in a separate bowl and wash it. Add some water to the dal and cook on low flame. Cook the dal till it is just cooked but not over done. Test this by cutting the cooked grain with a spoon—it should cut easily---or press a cooked grain between fingers and test. Once the dal is cooked, remove excess water from it and keep it aside.
Method:
Spread the cooked rawa in a flat dish to cool. When cool mash the cooked rawa with fingers to remove lumps. Add the cooked Bengal gram and salt to the cooked rawa.
Heat a pan and add one tsp of ghee to it. When ghee is melted and hot enough add the cumin seeds and fry till they crackle. Add this seasoning to the prepared rawa mixture and mix well. Wet your palm and start making laddoo shaped balls and arrange them in a plate.
Take a microwave safe bowl and arrange the prepared balls (Undrallu) in it. Place this bowl in a microwave oven and cover it partially. Cook these undrallu on low power (30%) for four minutes. After two minutes standing time, remove the bowl from the oven. Serve these tasty Undrallu with ginger chutney. The flavour of ghee and fried cumin is sufficient to give this bland rawa a great taste. Generally Undrallu are prepared on VinayakaChaviti as they are Lord Ganesha’s favourites. But one can have these Undrallu as tiffin also.
Points to Notice:
Do not overcook the dal. For checking the doneness of gram, take a grain of cooked gram between fingers and press it. If the grain mashes easily it is over cooked. If the grain mashes too hardly then it is under cooked. If the grain mashes with little...pressure then it is done to the requirement.
One can steam these undrallu in a pressure cooker also. Place the bowl of undrallu in a pressure cooker and close the lid. Do not put the weight on the pressure cooker. Steam these undrallu for 7 to 10 minutes. Cool the cooker and then serve hot after waiting for a minute.
Heat the ghee sufficiently so that when cumin seeds are added to the hot ghee they should crackle right away. Then we get the full flavour of cumin seeds.
How to make Rawa?
Soak the rice for few hours. Once the rice is soaked drain it and spread it on a cloth to dry. When dried grind this rice in a mixer grinder and sieve it. Then you get equal quantities of fine rice flour and fine rice rawa. Use rice rawa to prepare Undrallu and use rice flour to make Modaks. Both the preparations are Lord Ganesha’s favourites.
Rice Rawa – 3Cups (50ml Cup)
Bengal Gram – 1 Cup (50ml Cup)
Salt - To Taste
Cumin Seeds – 1/2tsp
Ghee – 1tsp
Water – As Required
Instant Rawa
Take Rice and spread on a paper plate. Microwave rice for 45 seconds, then stir it once and again micorwave for 30 seconds then remove and coarse grind it immediately in the mixer. Sieve it to separate Rawa instantly.
Preparations:
Before starting learn few things regarding cooking rice rawa.
When cooking rice rawa, if using a pressure cooker to cook rawa, for every cup of rawa use 1 3/4 Cups of water. If cooking rice rawa directly (that is on the stove top) then for every cup of rice rawa use 2 to 2 1/4Cups of water. While cooking in a pressure cooker, cook on high flame up to one whistle—lower the flame and cook for 10 minutes—switch off the stove and allow the cooker to cool on its own. While cooking on stove top, cook on high flame till water boils—lower the heat and cook till all water is absorbed—then cover it partially & cook till you can’t hear the bubbling noise of cooking. Add few drops of water on the platform and place the hot bowl on the water surface and hear a spluttering sound—which indicates that the ingredients in the bowl are cooked. If you won’t hear the spluttering sound place the bowl again on flame and cook for some more time.
Here i have used a pressure cooker to cook rice rawa.
Take rice rawa in a bowl and wash it. Add water to the washed rawa. For one cup of rawa add 1 ¾ cups of water. Place this bowl in a pressure cooker and cook. After first whistle, lower the flame and cook for 10 minutes. Allow the cooker to cool completely and then remove the bowl.
Take Bengal gram in a separate bowl and wash it. Add some water to the dal and cook on low flame. Cook the dal till it is just cooked but not over done. Test this by cutting the cooked grain with a spoon—it should cut easily---or press a cooked grain between fingers and test. Once the dal is cooked, remove excess water from it and keep it aside.
Method:
Spread the cooked rawa in a flat dish to cool. When cool mash the cooked rawa with fingers to remove lumps. Add the cooked Bengal gram and salt to the cooked rawa.
Heat a pan and add one tsp of ghee to it. When ghee is melted and hot enough add the cumin seeds and fry till they crackle. Add this seasoning to the prepared rawa mixture and mix well. Wet your palm and start making laddoo shaped balls and arrange them in a plate.
Take a microwave safe bowl and arrange the prepared balls (Undrallu) in it. Place this bowl in a microwave oven and cover it partially. Cook these undrallu on low power (30%) for four minutes. After two minutes standing time, remove the bowl from the oven. Serve these tasty Undrallu with ginger chutney. The flavour of ghee and fried cumin is sufficient to give this bland rawa a great taste. Generally Undrallu are prepared on VinayakaChaviti as they are Lord Ganesha’s favourites. But one can have these Undrallu as tiffin also.
Points to Notice:
Do not overcook the dal. For checking the doneness of gram, take a grain of cooked gram between fingers and press it. If the grain mashes easily it is over cooked. If the grain mashes too hardly then it is under cooked. If the grain mashes with little...pressure then it is done to the requirement.
One can steam these undrallu in a pressure cooker also. Place the bowl of undrallu in a pressure cooker and close the lid. Do not put the weight on the pressure cooker. Steam these undrallu for 7 to 10 minutes. Cool the cooker and then serve hot after waiting for a minute.
Heat the ghee sufficiently so that when cumin seeds are added to the hot ghee they should crackle right away. Then we get the full flavour of cumin seeds.
How to make Rawa?
Soak the rice for few hours. Once the rice is soaked drain it and spread it on a cloth to dry. When dried grind this rice in a mixer grinder and sieve it. Then you get equal quantities of fine rice flour and fine rice rawa. Use rice rawa to prepare Undrallu and use rice flour to make Modaks. Both the preparations are Lord Ganesha’s favourites.
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