There are 2 kinds of chalimidi: pachi chalimidi and pakkam chalimidi. Today iam sharing how to make pachi chalimidi and then how to make chalimidi undrallu. These are the traditional naivedhyam recipes in our family. These are very simple to prepare and needs only 5 mins to prepare, if you have grated or powdered jaggery in hand. These are offered to Lord Ganapathi during the Ganapathi Navaratri and most importantly on the day of Vinakaya Chavithi. These are also prepared in temples in our region. It needs no cooking and can be prepared even by bachelors. I have given the recipe of how to prepare chalimidi vada pappu first and then how to make undrallu out of this. Traditionally the rice is soaked overnight or at least for 2 hours, drained well and air dried for about 30 mins on a cloth and then the damp rice is ground in the mixer and then sieved and fine flour is collected and then prepared. But these days many prefer to prepare with store bought flours, if you are one among them you can definitely use the store bought one else prepare your own flour following the above mentioned procedure. Since I made this chalimidi for the blog post, I used store bought one else I would make my own flour. For making vada pappu, wash and soak ¼ cup of moong dal / pesara pappu for at least 50 to 60 mins. Drain well once it is soaked. Set aside, vada pappu is ready to use. Related Recipes
Recipe Card
