Senagapappu Kobbari Kudumulu - A Special Festive Offering

Introduction

Senagapappu Kobbari Kudumulu is a special delicacy made during the auspicious festival of Vinayaka Chavithi, a celebration honoring Lord Ganesha. These soft, steamed dumplings made from rice flour, Bengal gram, and coconut are offered as Naivedyam, symbolizing purity and devotion. The delightful mix of jaggery and coconut adds a sweet flavor, which, combined with the crunch of Bengal gram, makes it an ideal festive treat. Follow along to prepare these divine Kudumulu with good vibes and devotion.

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

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing Jaggery Syrup
• Step 2: Preparing Bengal Gram
• Step 3: Cooking Rice Flour Mixture
• Step 4: Mixing the Dough
• Step 5: Greasing the Idli Plates
• Step 6: Shaping and Steaming the Kudumulu
• Conclusion

Ingredients

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

Bellam (Jaggery): 1 Cup

Sengapappu (Bengal Gram Dal): 1/4 Cup

Kobbari Mukkalu (Coconut Pieces): 1/2 Cup

Idly Maker: Used for steaming

Procedure

Step 1: Preparing Jaggery Syrup

Heat 250ml of water in a pan. Simultaneously, boil 1 cup of jaggery in 100ml of water until it melts into a syrup.

Step 2: Preparing Bengal Gram

After soaking Bengal Gram Dal for 3-4 hours, drain the water and set the dal aside. Ensure that the dal is not wet when adding it to the dough later.

Step 3: Cooking Rice Flour Mixture

Mix 1/2 cup of rice flour with 125ml of water to form a smooth paste. Gradually add this to the boiling water while stirring continuously. Let it cook for 3-4 minutes on medium flame until the mixture thickens.

Step 4: Mixing the Dough

Transfer 3 cups of rice flour onto a wide plate. Add the cooked flour mixture and the melted jaggery syrup, mixing everything together to form a smooth dough. Add the soaked Bengal Gram Dal and coconut pieces to the dough for added texture.

Step 5: Greasing the Idli Plates

Apply a small amount of ghee to the idli plates to prevent the Kudumulu from sticking during steaming.

Step 6: Shaping and Steaming the Kudumulu

Take small quantities of dough and press with your fingers to shape them as shown. Place the shaped Kudumulu onto the greased idli plates and steam them for 10 minutes on high flame and 10 minutes on low flame until fully cooked.

Conclusion

Sweet and soft Senagapappu Kobbari Kudumulu are now ready! These delicious, steamed delicacies are perfect for offering as Naivedyam to Lord Ganesha during Vinayaka Chavithi. Not only are they filled with wholesome ingredients like rice flour, coconut, and Bengal gram, but they also carry the love and devotion poured into the preparation process. Share these with your family and friends as you celebrate the festival with joy and devotion. For more festive treats, try other varieties of Undrallu, Kudumulu, and Poornam Undrallu.