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pottukadalai urukdai
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Pottukadalai urundai

Pottukadalai urundai is a healthy snack with fried gram dal (also known as chutney dal or dhariya) and jaggery as main ingredients.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 25


  • 1 & ¾ cup Pottukadalai
  • ¾ cup Jaggery
  • 1 Cardamom
  • 1 Pinch Dry ginger powder
  • Ghee – for greasing hands


  • First roast the pottukadalai in medium flame without changing the color. Just to make it crisp. Keep a side.
  • In a heavy bottomed pan, heat jaggery with water just to immerse it.
  • Once jaggery dissolves, filter through a metal strainer to remove any impurities and continue heating.
  • Once the whole syrup turns frothy and thick, keep checking for consistency.
  • Keep a small bowl of water and pour few drops of syrup to it. You should be able to gather the syrup with your fingers, roll a shiny ball that holds its shape. If you drop it in a plate, it should fall with a clear crisp sound. this is the correct stage. Switch off the flame.
  • Add pottukadalai (approximately 1 & ¾ cup), powdered cardamom, dry ginger and mix well.
  • Grease your hands with ghee and roll tightly to make lemon sized balls. Every time grease your hands for easy handling. Repeat to finish.



  • Make sure you reach the hard ball consistency for a shiny looking urundai.
  • Also make sure to keep the flame in medium as the stage nears.
  • Handle the mixture while rolling with caution. Just use the finger tips to gather the mixture. It will be too hot.
  • Also make sure to grease your hands well.
  • Towards the end, the mixture will thicken and be stuck to the vessel. Reheat in low flame and it will loosen a bit. Make balls again quickly to finish without wastage.
  • If you reheat too many times, it will become brittle.