Authentic Urad Dal & Rice Balls Recipe – Palm Jaggery Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Rice Balls Recipe – Palm Jaggery Sweet

Hey everyone! Today, I’m so excited to share a recipe that’s been passed down in my family for generations – these incredibly comforting and flavorful Urad Dal & Rice Balls, sweetened with the unique goodness of palm jaggery. I remember my grandmother making these during festivals, and the aroma alone would fill the entire house with warmth. It’s a bit of a process, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

These aren’t your average sweet treats. They’re packed with wholesome ingredients, have a wonderfully soft and slightly chewy texture, and that palm jaggery gives it a depth of flavor you just won’t find anywhere else. Plus, they’re naturally gluten-free and can easily be made vegan! It’s a little bit of tradition, a whole lot of flavor, and a perfect way to treat yourself (and your loved ones).

Ingredients

Here’s what you’ll need to make these delightful balls:

• ½ cup black urad dal with skin (about 100g)
• 1 teaspoon raw rice (about 5g)
• 1 cup water (240ml)
• 3 tablespoons gingelly oil (about 45ml)
• ⅓ cup palm jaggery (about 75g)
• ¼ cup water (60ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Urad Dal: Significance & Selection

Urad dal (black gram) is a staple in South Indian cuisine, and it’s incredibly nutritious. Make sure you use whole urad dal with the skin on for the best flavor and texture. It’s what gives these balls their characteristic earthy note.

Raw Rice: Type & Texture

Any short-grain raw rice will work beautifully here. I usually use sona masuri rice. It helps bind the mixture and adds a subtle sweetness.

Palm Jaggery: Regional Variations & Health Benefits

Palm jaggery (karuppatti in Tamil) is a game-changer. It has a beautiful caramel-like flavor that’s so much more complex than regular sugar. It’s also considered healthier, being rich in iron and minerals. You can find it in most Indian grocery stores, but if you absolutely can’t find it, you can substitute with dark brown sugar, though the flavor won’t be quite the same.

Gingelly Oil: Flavor Profile & Traditional Use

Gingelly oil (also known as sesame oil) is essential for this recipe. It has a distinct nutty aroma and flavor that complements the urad dal and jaggery perfectly. It’s a traditional ingredient in South Indian cooking and adds an authentic touch. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

First, we’re going to dry roast the urad dal. Heat a heavy-bottomed pan over low heat. Add the urad dal and roast for about 5 minutes, stirring constantly, until it becomes fragrant. Be careful not to burn it! Once roasted, set it aside to cool completely.

Next, roast the raw rice in the same pan until it’s puffy and golden. This usually takes about 3-4 minutes. Add the roasted rice to the cooled urad dal.

Now, it’s time to grind! Add the dal-rice mixture to a grinder and grind into a fine powder. Sieve the powder to remove any coarse particles – this will give you a smoother texture.

In a separate pan, dissolve the palm jaggery in ¼ cup of water. Strain the syrup to remove any impurities.

Add 1 cup of water and the sieved dal-rice powder to the jaggery syrup. Whisk everything together really well to ensure there are no lumps.

Place the pan over low heat and start cooking, stirring continuously. This is where your arm workout begins! The mixture will gradually thicken.

Now, here’s the trick: start adding the gingelly oil, one tablespoon at a time, while still stirring. This prevents the mixture from sticking to the pan and gives it a lovely sheen.

Keep cooking and stirring until the mixture leaves the sides of the pan and forms a non-sticky dough-like consistency. This can take about 10-15 minutes.

Once it’s ready, let it cool slightly. Then, grease your palms with a little gingelly oil and shape the mixture into small balls. Make a small dent in the center of each ball.

Serve warm, drizzled with a little extra gingelly oil. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Consistency

The consistency is key! You want it to be firm enough to hold its shape, but still soft and slightly pliable. If it’s too sticky, cook it for a bit longer. If it’s too dry, add a tablespoon of water at a time.

Preventing Sticking During Cooking

Seriously, don’t stop stirring! And adding the oil gradually is crucial. A heavy-bottomed pan also helps prevent sticking.

Roasting Techniques for Optimal Flavor

Low and slow is the way to go when roasting the dal and rice. This brings out their natural flavors without burning them.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure your palm jaggery is processed without bone char (some brands use it for filtering).

Gluten-Free Confirmation

Yep, these are naturally gluten-free! Perfect for those with dietary restrictions.

Spice Level Adjustment (Optional – adding a pinch of cardamom)

My friend, Priya, loves adding a tiny pinch of cardamom powder to the mixture for a subtle aromatic twist. It’s delicious!

Festival Adaptations (Pongal/Sankranti)

These are traditionally made during Pongal and Sankranti. Some families also add a little bit of grated coconut to the mixture during festivals.

Serving Suggestions

These are best enjoyed warm, straight from the pan! A drizzle of gingelly oil is a must. They also pair beautifully with a cup of hot filter coffee.

Storage Instructions

You can store these in an airtight container at room temperature for up to 2-3 days. They might lose a little bit of their softness, but they’ll still be delicious.

FAQs

Let’s answer some common questions:

What is the origin of this Urad Dal & Rice Ball recipe?

This recipe has its roots in South Indian cuisine, particularly Tamil Nadu. It’s been a part of our culinary heritage for centuries, traditionally made during festivals and special occasions.

Can I substitute palm jaggery with another sweetener?

You can, but the flavor will be different. Dark brown sugar is the closest substitute, but it won’t have the same depth of caramel notes.

What is the best way to roast the urad dal and rice?

Low heat and constant stirring are key! You want to roast them until fragrant and golden, but not burnt.

Why is gingelly oil preferred in this recipe?

Gingelly oil has a unique nutty flavor that complements the urad dal and jaggery perfectly. It’s a traditional ingredient that adds an authentic touch.

How can I tell when the mixture has reached the correct consistency?

The mixture should leave the sides of the pan and form a non-sticky dough-like consistency. It should hold its shape when you try to form a ball.

Can this be made ahead of time?

You can make the dough ahead of time and store it in the refrigerator for a day or two. Just warm it up slightly before shaping the balls.