Senagapappu Kobbari Kudumulu

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By


Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 15-20 Kudumulu
1 Cup measurement: 200 ml

 

Ingredients

Biyyam Pindi (Rice Flour) : 3 1/2 Cup



Bellam (Jaggery) : 1 Cup



Sengapappu (Bengal Gram Dal) : 1/4 Cup



Kobbari Mukkalu (Coconut Pieces) : 1/2 Cup



Idly Maker






Procedure

Soak Bengal Gram Dal for 3-4 hours

Step 1 : Heat 250ml water in a pan.

Meanwhile boil 1 Cup jaggery to 100ml water till it gets melted.



Meanwhile remove soaked Bengal Gram Dal from water and keep it aside (see that senagapappu is not wet)



Step 2 : Mix 1/2 cup Rice Flour in 125ml water, add flour water into boiling water by keep on moving, let it cook for 3-4 min in medium flame till it is thicken





Step 3 : Add 3 Cups rice flour in a wide plate, add cooked flour and mix it once



Step 4 : Add melted jaggery water to flour, mix and make it a smooth dough. Add soaked Bengal Gram Dal and Coconut pieces to the dough



Step 5 : Apply little ghee to ildi plates

 

Step 6 : Take small quantity of dough, press with fingers as shown in image. Put them in plates and cook in a idli maker or steamer for 10 min in high flame, 10 min in low flame



Sweet and smooth Kobbari Kudumulu is ready :)



Vinayaka Chavithi special Kobbari Kudumulu ready for Nayivedyam

You can also try these varieties of Kudumulu & Undrallu for Vinyaka Chavithi:

Undrallu

Kudumulu

Kobbari Undrallu

Purnam Undrallu

Senagapappu Kobbari Kudumulu





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