Thanni Urundai/ Ganji Kudumulu is a soft rice flour dumplings simmered in spiced water, Amma’s comforting Thanni Urundai pairs perfectly with tangy tomato chutney.This humble bowl of Thanni Urundai instantly takes me back to Amma’s kitchen on quiet weeknights. She would make these soft, glossy rice flour dumplings simmered in warm spiced water — simple, soothing, and somehow more comforting than any feast. It wasn’t fancy, just pure soul food.
Amma always said she loved the “thanni version” best — the one with that thin, flavorful broth that soaks right into the dumplings. And she never served it alone; by the side, there would always be a bright, spicy-tangy tomato chutney, her signature touch. Together, the gentle rice dumplings and the fiery chutney created the kind of harmony that only home can give.
Even now, when I make it for dinner, that aroma of curry leaves crackling in oil brings her memory rushing back — a reminder that some recipes don’t need reinvention, just remembrance.
A Bite of History – Thanni Urundai
Thanni Urundai is a humble heirloom from Tamil kitchens — soft rice flour dumplings simmered in warm, spiced water. Once made on quiet fasting evenings, it brought balance after festive feasts. In Andhra homes, its twin is known as Ganji Kudumulu, cooked gently in rice water for the same soothing comfort. Simple, soulful, and nourishing, it’s a reminder that even rice and water can tell a story of home.
Jump to RecipeIngredient Roles in Neer Urundai
| Ingredient | Role in Recipe |
|---|---|
| Rice flour | Forms the base dough for soft, smooth dumplings. |
| Water | Used to bind the dough and create the spiced boiling base. |
| Grated coconut | Adds mild sweetness and richness to the dumplings. |
| Dried red chilies | Infuse gentle heat and flavor into the tempering. |
| Mustard seeds | Add aroma and a nutty crackle to the dish. |
| Urad dal | Provides texture and an earthy crunch in the tempering. |
| Curry leaves | Lend aroma and traditional South Indian freshness. |
| Salt | Enhances flavor and balances the mild rice taste. |
| Oil | Helps temper the spices and prevent the dough from sticking. |
| Rice flour (for boiling water) | Slightly thickens the water base to coat the dumplings. |
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Thanni Urundai, Neer Urundai, How to make Ganji Kudumulu
4
servings10
minutes20
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minutesSoft rice flour dumplings simmered in spiced water, Amma’s comforting Thanni Urundai pairs beautifully with tangy tomato chutney.
Ingredients for Ganji Kudumulu
1 cup, 1 Rice flour
1½ cups, 1½ Water (for dough)
3 cups, 3 Water (for boiling)
2 tablespoon, 2 Grated coconut
3 nos. 3 Dried red chilies
½ teaspoon, ½ Mustard seeds
1 teaspoon, 1 Urad dal
1 sprig 1 Curry leaves
Salt, as needed
2 + 1 teaspoon, 2 + 1 Oil
1 teaspoon, 1 Rice flour (for boiling water)
Directions to make Thanni Urundai
- Temper the spices:
Heat 2 tsp oil in a pan. Add mustard seeds and let them splutter.
Add urad dal and fry until golden brown.
Add dried red chilies and curry leaves; sauté until aromatic. - Prepare the dough:
Pour 1½ cups of water into the same pan. Add salt and bring to a boil.
Reduce the flame and gradually add 1 cup rice flour while stirring continuously to avoid lumps.
When it forms a soft dough, add grated coconut, mix well, and turn off the heat.
Cover with a clean cloth and let it rest for 5–10 minutes so it doesn’t dry out. - Shape the urundais:
Grease your hands with a little oil. Pinch small portions of warm dough and roll into smooth balls slightly smaller than a golf ball. - Steam the dumplings:
Boil water in a steamer and grease the steaming plate.
Arrange the dumplings evenly and steam for 15 minutes until glossy and firm. Set aside. - Boil in spiced water (Thanni):
In a wide pan, add 2 cups of water, 1 tsp rice flour, and salt. Stir until slightly thickened.
Gently drop the steamed dumplings into this water. Cover and simmer for 5–7 minutes until they absorb flavor and turn soft. - Serve:
Serve hot with spicy, tangy tomato chutney on the side for the perfect comfort combo.
Notes
- 1 cup = 250 ml
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Directions to make thanni urundai/Pindi Kudumulu with step by step images
- Temper the spices:
Heat 2 tsp oil in a pan. Add mustard seeds and let them splutter.
Add urad dal and fry until golden brown.
Add dried red chilies and curry leaves; sauté until aromatic. Pour 1½ cups of water into the same pan. Add salt and bring to a boil.
- Prepare the dough:
Reduce the flame and gradually add 1 cup rice flour while stirring continuously to avoid lumps.
When it forms a soft dough, add grated coconut, mix well, and turn off the heat.
Cover with a clean cloth and let it rest for 5–10 minutes so it doesn’t dry out. - Shape the urundais:
Grease your hands with a little oil. Pinch small portions of warm dough and roll into smooth balls slightly smaller than a golf ball. - Steam the dumplings:
Boil water in a steamer and grease the steaming plate.
Arrange the dumplings evenly and steam for 15 minutes until glossy and firm. - Steamed Kudumulu/ Urundai:
Set aside the steamed Urundai/ Kudumulu. You can relish this directly with chutney or continue to the next step. - Boil in spiced water (Thanni):
In a wide pan, add 2 cups of water, 1 tsp rice flour, and salt. Stir until slightly thickened.
Gently drop the steamed dumplings into this water. Cover and simmer for 5–7 minutes until they absorb flavor and turn soft. - Serve:
Serve hot with spicy, tangy tomato chutney on the side for the perfect comfort combo.
Pro Tips to make tasty Thalimpu Kudumulu
- Always add rice flour slowly into boiling water and stir continuously to prevent lumps.
- Cover the dough with a cloth while cooling — this keeps it soft and easy to shape.
- Grease your hands with a little oil before rolling the dumplings for smooth, crack-free balls.
- Steam the dumplings on medium flame, not high, for an even glossy texture.
- While simmering in water, keep the flame low and gentle so the dumplings don’t break apart.
Serving Suggestion
Serve Thanni Urundai hot in a shallow bowl with spicy tangy tomato chutney on the side — the mild dumplings soak up the flavors beautifully.
You can also serve it with coconut chutney or curd for a lighter, fasting-day version.
It makes a comforting dinner or tiffin meal on quiet evenings.
FAQs – Thanni Urundai / Ganji Kudumulu
Yes! Use fine rice flour for best texture. If it’s coarse, sieve it once before use.
The dough may have dried out. Always keep it covered and steam immediately after shaping for soft results.
You can, but grated coconut adds light sweetness and softness. Traditional recipes almost always include it.
It pairs best with spicy tomato chutney, coconut chutney, or even a light rasam-style broth. These sides enhance its comforting flavor.
Yes — it’s low-oil, steamed, and light on digestion, making it perfect for dinner or post-festival days.
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