Kudumulu is a traditional recipe that is prepared during Vinayaka Chaturthi in Andhra Pradesh. It is offered as Prasadam to Lord Ganesha.
There are two versions of preparing Kudumulu. One is the sweet version and the other is the savory version. Today I am posting the savory version of Kudumulu i.e., Uppu Kudumulu or Kobbari Kudumulu prepared using rice rava, channa dal, coconut grated, cumin seeds and salt.
Rice rava/ Biyyam rava 2 cups
Channa dal/ Senaga pappu ½ cup
Coconut grated/ Kobbari ¾ cup
Water 4 cups
Cumin seeds ¾ tsp
Salt 1 tsp ( or as per taste)
Procedure for Uppu Kudumulu – Kobbari Kudumulu:
- Soak rice overnight. Drain the rice and leave it to dry on a dry cloth for about 30 minutes.
- Grind the soaked rice into fine powder. Sieve the powder to remove the coarse grains and sieve again. The rice powder should have a smooth texture which is used to prepare Bellam Undrallu (refer to my post Bellam Undrallu).
- For preparing Kudumulu we have to use the coarse grains powder i.e., called rice rava or biyyam rava.
- Soak channa dal for ½ an hour in hot water.
- Put a vessel on the stove, add water, rice rava, soaked channa dal, coconut grated, cumin seeds and salt, keep stirring for 4-5 minutes on low flame making sure that no lumps are being formed.
- Put off the flame and keep aside to cool.
- When the rice mixture is still warm enough to handle, grease your hands with little ghee and knead the mixture to make soft dough.
- Grease your hands and make small balls out of the dough.
- Heat water in idli cooker, grease idli plate with ghee/oil and arrange the kudumulu, steam for 10-15 minutes.
Uppu Kudumulu – Kobbari Kudumulu is ready.