Pappu Unta Recipe – How To Make Paruppu Urundai Recipe - Varalakshmi Vratham Recipes - Navaratri recipes

When I saw this recipe in one of Mallika Badrinath's books at first, I thought it was similar to the paruppu urndai you make in urndai kulambu. When I looked through the ingredients, there was a slight difference to it. So I wanted to try this steamed ball recipe for this year's pooja recipes. Since I have added urad dal together with toor dal, it is very soft. You can make this as a kolukattai stuffing, too. I didn't add garlic, ginger or onion since it is for neivedyam. If you are doing it for snack, you can add it.

Toor dal - 1 cup
Urad dal - 2 tablespoons
Coconut - 2 tablespoons
Green chilies - 2 - 3(adjust to your spice level)
Salt to taste
Hing / asafoetida - one generous pinch
Coriander leaves, curry leaves - 2 tablespoons (finely chopped)
Cumin seeds - 1 teaspoon
baking soda - a pinch
Oil- 1 teaspoon
Oil to grease the idli plate


Wash and soak the dals for 4 hours.

Grind it with green chilies, cumin seeds, coconut, and hing into a coarse paste.

Transfer it to a bowl and add curry leaves, coriander leaves, soda, and one teaspoon of hot oil. Mix well.

Roll the mix into small balls and arrange it in a greased idli plate.

Steam it for 10 - 15 minutes or until urundai is cooked. 

Remove it and arrange it in a plate

Now urundai is ready for pooja!