Breakfast Special Recipe Uppu Urandai From Tamil Nadu

Tamil cuisine is a vibrant and diverse culinary tradition that screams taste and culture. With its rich history, Tamil cuisine has been influenced by various cultures and traditions, resulting in a wide variety of unique dishes that are a blend of spices, flavors, and textures. One of the most significant aspects of Tamil cuisine is its focus on breakfast, which is considered the most important meal of the day. From savory dishes like idli and dosa to sweet treats like paniyaram and adai, Tamil Nadu is renowned for its delicious and healthy breakfast options.

Uppu urandai, also known as salted rice balls, is a popular breakfast dish in Tamil Nadu. Made from a combination of rice flour and spices, the dish is traditionally served with coconut chutney and sambar. The name "uppu urandai" literally translates to "salt balls," which reflects the key ingredient that gives the dish its distinct flavor. These small rice balls are often eaten as a quick, on-the-go breakfast or as a snack throughout the day. The texture of the uppu urandai is soft and chewy, making it a satisfying and filling meal to start the day. Here is a simple recipe to make this unique delicacy.

Ingredients

• 1 cup rice flour
• 1/2 cup water
• 2 tbsp grated coconut
• 1/2 tsp cumin seeds
• 1/2 tsp black pepper powder
• 1/2 tsp salt
• Oil for deep-frying

Method 

• In a mixing bowl, combine the rice flour, grated coconut, cumin seeds, black pepper powder, and salt. 
• Gradually add water to the mixture, stirring continuously, until it forms a soft and pliable dough. Knead the dough for a few minutes until it becomes smooth and even. 
• Take small portions of the dough and roll them into small, bite-sized balls using your palms.
• Heat oil in a deep-frying pan over medium-high heat. Once the oil is hot, add the rice balls to the oil in batches, and fry them until they turn golden brown and crispy.
• Remove the fried balls from the oil using a slotted spoon and place them on a paper towel to remove excess oil.

Serve the uppu urandai hot with coconut chutney and sambar on the side for dipping. Enjoy!