Neer urundai or uppu urundai is a recipe, I learnt from my mom. neer urundai is made by grinding rice by soaking it. Just grind and mix with salt, cook it halfway to make a dough. The dough is made into little balls and cooked in boiling water. It turns very flavourful and delicious with coconut bits adding a lovely crunch to it.
We take neer urundai for dinner, my mom, paati, myself roll the balls, sometimes brother and dad too joins. as we are big family and it's for dinner, we make in bulk and have heartily.
Ingredients for neer urundai
- Idli Rice - 1 ½ cup
- Coconut, grated -½ cup
- salt & water - as needed
*You can add chopped coconut as well instead of grated.
How to make neer urundai:
-
- Soak Idli rice for 3 hours.
- Grind to a batter just like we grind for Idli/dosa ,then add salt and coconut ,mix well.
- Heat a heavy bottomed vessel or Kadai and pour this batter.
- Keep on Stirring, till the batter turns to dough consistency.
- The consistency will be like,the dough is not much sticky if you make balls with your hands.
- After the dough cools down,it will not be sticky.
- Make small sized balls (sedai sized) using the dough.Keep aside.
- In another large vessel boil water and add these balls in two batches(water should be enough to immerse these balls).
- First add one portion of balls to water, cover with lid.
- Cook covered for 5-6 minutes.(Keep the lid a little open to avoid overflowing when it starts boiling)
- To check if the balls has been cooked or not,if u take out a ball and put it on a plate from little high,the ball should bounce a little. If its not cooked, it won't be bouncing.
- By simply looking at the balls you can understand that the rice balls are cooked or not.There will be a colour change.
- Carefully take out the balls little by little,straining the water.
- I use idli cooker for cooking these balls.
- Don't add water more than half of the vessel which ever vessel you use, as it boils it will overflow.
- Cook the second batch of balls in the same manner.
- The balls will be soft and tasty that it can be ate as such.
- Don't waste the water, its consistency would now be like kanji(thick), so you can add jaggery and cardamom powder to it and boil for 2 minutes and add a little milk and have as a drink!
You can also add simply salt and butter milk to that water remaining and have it as a drink!
Or else you can also try the following:
Milagu jeeraga kozhukattai
Ingredients:
- Pepper -1 tsp
- Cumin seeds - 1 tsp
- curry leaves - 1 spring
- Ghee - 1 tsp
Method:
- Crush pepper and jeera coarsely.
- Heat ghee in a kadai and add pepper jeera powder followed by curry leaves.
- Then after some 30 seconds add these rice balls and mix gently so that the pepper jeera coats these balls.
Serve hot!
The above measurements will serve 2 people.
Mandira says
Hi, thanks for your comment on my blog. The last date to post for JFI:Banana is Oct 1. More information is at this post: http://ahaar.blogspot.com/2007/09/jfibanana.html#comment-2780348705312641420
RAKS KITCHEN says
Thankyou somuch for replyig, I will surely be participating
Kajal says
This is totally new and nice recipe for me. This is really easy and something different recipe. Creative thinking.:)))
RAKS KITCHEN says
Kajal you make me feel proud!!
thanyou for visiting our blogs:))
Seena says
Hi Rajeswari,
thanks for visiting my blog..
Loved your recipes, I like these rice balls with curry..are u from kerala?
RAKS KITCHEN says
Thanks for your compliments..,Seena.
And I am not from Kerela.. R U?
Vas says
Wow...Its looks awesome.. I love neer urundai a lot and I often make it at home... I just cant stop eating a single piece... I always grab the whole plate.. Good site and Good recipe!
Sree
http://www.mummymakesityummy.com
janani says
hai...am new to ur blog...loved browsing all ur receipes...eager to try them...continue ur good work
RAKS KITCHEN says
Thanks Janani,keep visiting 🙂
Sherly Aji says
First time in ur blog..........!!! Hats off to u....!!!
archu says
Hi raji, I am secret follower of ur blog.tried many many dishes of yours.out which badusha is the great hit. Next going to try this recipes.continue ur good work.
archu says
Hi raji, I am secret follower of ur blog.tried many many dishes of yours.out which badusha is the great hit. Next going to try this recipes.continue ur good work.
samritig sinha says
Great Recipe 🙂
Can you please post recipe for soyan urundai. Ithink it is made up of boiled Chana daal, jaggery and coconut. These urundai's are then fried in maida+rice flour paste. It will be good if you tell each and every step properly. TIA 🙂
Raks anand says
Its already there - we call it suzhiyan - http://www.rakskitchen.net/2007/09/suzhiyan.html
Kavitha says
Hi Rak this is kavithaa! i am newer to your blog and like ur blog very much because i am also like the same "Taste Lover" as yours! Find your likings as mine,so hereafter i will regularly follow your blog!
Kavitha says
hi rak this is kavithaa this is the different recipe which i searched in many sites but found in urs only! my mom will do this but with little different version we will add red chillies,jeera and garlic with that rice and will grind that too! it will make the difference and will tastes great and we will boil it in idli cooker with plates...balls arranged in plates itself it ll tastes great! if possible try my version too and tell me
Manjula Baskar says
This neer urundai will be big in size and b4 stirring the batter temper it with mustard dals and onion. Then cook in idli cooker. This is one of our hostel evening tasty snacks.
Gomathy Rajkumar says
Hi Raks this is Gomathy Rajkumar from chennai, your website is very helpful to me to make perfect recipes as I am always confused about quantity and I am much interested in cooking to make new recipe's this neer urunda remember my moms sweeter version of this she adds panaivellam /jaggery , coconut, elachi and drop of ghee to hot urundai as my brother loves it