Ketti Urundai


  • Green Gram – 4 cup
  • Parboiled Rice – 1 cup
  • Chutney dhal (Pottu kadalai) – 1 cup
  • Coconut – cut into small bits – 1 cup
  • Jaggery – 3 cups
  • Cardamom powder – 1 teaspoon
  • Dry Ginger Powder – 1/2 teaspoon


  1. In a kadai add the green gram and dry fry till it turns its colour. Keep it aside. Fry the rice till it turns light brown and keep it aside.
  2. In the same kadai add the chutney dhal and fry for two to three minutes. Keep it aside. Then put the coconut bits and fry till it turns its colour.
  3. In a mixie put the fried green gram and rice in small quantities and grind to a fine powder. Put this powder in a broad vessel. Add fried chutney dhal, coconut and cardamom powder. Mix the contents thoroughly.
  4. Powder the jaggery and add to a heavy bottomed vessel with 1/2 cup water. When it starts boiling, take it out and drain it so that any mud will be removed. Keep the drained jaggery in stove and make a thick syrup. Keep the stove in low flame.
  5. Put a cup of dhal flour in a plate and take out a laddle of syrup and pour over the dhal powder. Mix it by using a spoon. Make a lemon size balls. Finish all the flour like this.
    This is very nutritious and can stay good for a month.

Note: I have used whole green gram with the skin. If you use green gram dhal (Payatham paruppu), then the urundai will be in nice golden yellow colour.


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