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



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


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:



Kobbari Undrallu

Purnam Undrallu

Senagapappu Kobbari Kudumulu

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