When I was growing up, my favorite after school snack was the pela pindi unttalu my grandmother used to prepare for me. It's powdered toasted rice, shaped into balls adding either jaggery or sugar. It's nothing fancy but I just loved it and still am a big fan. My grandmother used to prepare the powder for me in bulk and send it to me until she passed away last year, so I did not get a chance to make it myself. I wanted to introduced this traditional dish to my son, so I started the process. I can't believe how painstaking task it is and I'm floored by the fact that she made this for me each and every time I wanted this. She prepared it for me even 2 years back when I was pregnant and she was 77 years old. I think I should have chosen this recipe to pay my tribute to my grandmother for the JFI - Love event. Now let's proceed to the recipe.
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Recipe
Pela Pindi Recipe
Ingredients
- 3 Cups Raw Rice
Ingredients For The Undalu/Urundai:
- 2.5 Cups Toasted Rice Powder
- 3 to 5 Tablespoons Or As Per Your Taste Powdered Jaggery Or Sugar
- 1-2 Teaspoons Ghee
- As Required Milk
Instructions
- Wash the rice a couple of times, drain it in a colander completely and spread it on a clean cloth or unprinted paper. Let it dry for 3 hours. Now toast a handful of rice in a dry frying pan. It has to be nice and golden brown. Don't toast all the rice at once. The key point is that all the rice should be toasted evenly and should not get burnt. That's why it's done little by little. This is how it's done originally. By the time I toasted 1 cup of the rice, my knees were paining like anything and moreover the rice was not toasted evenly also. I think if it's a gas stove the process can be completed a little quickly. I have an electric range. When I reduced the heat, it was not getting browned, but when I increased the heat, it was getting burnt.
- So I got an idea of toasting it in the microwave oven. But that also did not give the result I expected. Then I spread the rice in a cookie sheet and toasted it in the oven at 350 F until the rice was golden brown (approx. 35-40 minutes). Keep checking it every 10 minutes and give it a toss. The rice was toasted perfectly. Let it cool down for a while and then powder it in a blender/food processor. Store it in a clean air tight container.
- Here is the close-up shot of the rice toasted using a frying pan. Notice that it is not toasted evenly.
- Rice toasted in the oven.
- Comparison.
Procedure Pela Pindi:
- Combine all the ingredients and shape into balls, like you would prepare rava laddus. Add ghee or milk as required to get the correct consistency. Personally I prefer the jaggery undalu.
Can you let me know what this dish is called in your language?
Swati: Sugarcraft India says
Grandmoms are really loving and caring ..I miss my grandmom too..
The process looks long and tedious but the efforts would be worthwhile ..
I especially liked the beautiful pictures that you clicked!! 🙂
Hetal says
Hey I have a treat for u in my blog..
Ramya's Mane Adige says
hey, we make something similar in karnataka too, called thambittu. I recently posted the wheat flour version of it. Love your picture... It looks gr8!!
Madhuram says
Laavanya, thank you very much. Do give it a try. Actually they make thiruvadhirai kali with this powder and payatham paruppu.
Kamala, thank you. When you mentioned poritha arisi podi, I thought that you meant simply toasting the rice and powdering it? Did your mother in law soak the rice too before toasting it? Afte seeing your comment only I remember my grandmother telling that this powder gives crispness to the curries.
Laksh, sure. I will make it for you the next time we meet.
Sunshinemom, this is used in making thiruvadhirai kali also.
Sangeeth, Sukanya, Roma, Cham, Ranji thank you very much. It was definitely very delcious.
Kumudha, I remember that my grandmother used only ponni raw rice. So that's the one I used too. I'm not sure how it will taste it any other type of rice. Hope this helps.
Thank you very much Madhavi, Uma, Sagari, Shubha and Hetal.
A-kay do try it and let me know if you liked it. Actually I wanted to send some more flour, but I did not have the time to prepare another batch.
A-kay says
It is kinda like vella seedai (which I love) but not fried in oil - best of both worlds 🙂 Now that I have the powder, will definitely try this. Thanks Madhuram for sharing this awesome recipe with us.
Hetal says
Hey never heard of these ladoos...these look delicious!!
Shubha says
Nice one....
Madhuram... madhuram is coming up with lotsa easy to make and never heard of sweets...:) loving it..:)
Uma says
awww! that rice ball is (in the first pic.) is too cute! Love the step by step instructions. Lovely recipe, Madhu!
sagari says
never tasted these ,gonna try them soon
Madhavi says
Laddu looks really good madhu, lovely recipe!!!
Kumudha says
This laddu looks so much like besan laddu.
Can we use long-grain rice or ponni rice to make this delicious sweet?
Thanks again for sharing so many wonderful recipes!
ranji says
undo(oo-n-doe)not is delcious...looks just like a store bought one.loved the cashew pressed on top.
Cham says
Love ur laddu... We add some roasted rice flour for certain dishes (gravy) but never heard or tasted this delicous balls Madhu!
Roma says
I loved the idea of toasting the rice in an oven. Very innovative indeed.
Your laddu is making me hungry!
sukanya says
WOW!.... This is a different recipe. Looks so good. Never tried this laddu before. Urs have turned out so perfect. So great pictures.
sangeeth says
very lovely pics madhu...the comparison pic is so beautiful..
sunshinemom says
Looks nice, and I really appreciate the comparisons! Very thoughtful:) I don't think I have ever had this but I suppose the taste is similar to the powdery portion inside adirasam. Am I right?
Laksh says
Looks YUMMY! Can I have one pretty please??
kamala says
Nice Pics Madhu..My MIL uses this powder for few dry veg curries.Love the aroma
Laavanya says
Nice pictures... the rice flour urundai looks delicious. I've not tasted this before so I don't know it's Tamil name..