Following Recipes are for Rice Mela ~ Celebrating Rice in different forms


Par boiled Rice – 2 cups
Coconut gratings – 1 cup
Salt – 1 teaspoon


  1. Soak the rice in water for about 4 to 6 hours. Drain the water completely and grind to a coarse paste. Add salt and coconut gratings and mix well. The dough should be thick enough to make balls. Make lemon size balls.
  2. In a thick bottomed vessel pour enough water (say about 8 to 10 cups) and bring to boil. When it starts boiling, gently drop 4 to 5 rice balls. Reduce to heat to medium. Allow to cook for two minutes. Then add another 4 balls. Repeat this till you finish all the balls. Gently stir using a flat spoon. Allow to cook in low heat for five to ten minutes. You can also check one ball with a spoon whether it is cooked well in the middle also. Remove from stove and take out all the rice balls from the water.
  3. The cooked water will be like porridge. You can have it with little salt or sugar.
  4. The rice balls can be taken as it is or seasoned with little ghee and pepper powder.
  5. Note: The above is the traditional Thanjavur method. Instead of putting in the boiled water, you can place all the rice balls in a greased idli plate and steam it like idli.
  6. Tips: You can add jeera and pepper seasoning to this. For seasoning, put one teaspoon ghee in a kadai. When it is hot, add all the cooked rice balls and sprinkle coarsely crushed pepper and jeera powder and little salt and mix well.

  8. Ingredients:
  9. Parboiled rice – 2 cups
  10. Grated coconut – 1/2 cup
  11. Salt – 1 teaspoon
  12. Oil – 4 to 5 teaspoon
  13. Directions

    1. Soak the rice in water for about 5 to 6 hours. Drain the excess water and grind to a soft paste. Add grated coconut and salt and mix well. Add enough water and make a thick batter.
    2. Heat tava and grease with oil. Take a big laddle of this batter and spread it on the tava like dosa. Pour a teaspoon of oil around the corners. Allow to cook for two to three minutes. Turn it over and cook other side also.
    3. Serve with Onion Chutney

    5. Ingredients:
    6. Raw Rice – 1 and ½ cups
    7. Green Gram Dhal – ½ cup
    8. Big Onion – 1
    9. Red Chillies – 4 Nos
    10. Asafotida – a pinch
    11. Coconut gratings – ½ cup
    12. Curry leaves – few
    13. Oil – 4 tablespoon
    14. Mustard – 1/2 teaspoon
    15. Salt – 1 teaspoon or as per taste
    16. Directions

      1. Fry the rice and dhal separately in a kadai without any oil, till they turn light brown in colour as shown in the above picture.
      2. Chop the onion finely. Cut the red chillies into medium pieces.
      3. In a pressure cooker, add the oil and when it is hot, put the mustard seeds. When it pops up, add asafetida along with red chillies. Then add onion and curry leaves. Fry till the onions are transparent. Add coconut and fry for a second. Add the fried rice and dhal and mix well. Add four cups water along with salt. Cover with lid and put weight. Pressure cook for two whistles.
      4. This can be taken as it is and no side dish is required. If you want you can have it along with any pickle or Onion Thuvaiyal.
      5. Note: You can also make this sundal by using parboiled rice and thuvar dhal.


  1. Kamala..all those dishes are so authentic!..I love the sundal esp!

  2. Srivalli, Thank you for your immediate comments.

  3. Lakshmi Venkatesh

    Traditional Recipes and mouthwatering neer urundai

  4. Lakshmi Venkatesh,
    Thank you for visiting my site and your comments.


    I too have this neer urundai in my archive,adai and sudal also we make often for dinner in same way,only we add pepper and jeera to adai:)

  6. neer urundai tempts me

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