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


Comments powered by CComment

Our Latest Recipes


Search Header.

 

 

“Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates.”

Follow Us... Stay Updated !

 

 

  facebook   twitter   google