Senagapappu Kobbari Kudumulu - A Special Festive Offering


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Senagapappu Kobbari Kudumulu for Vinayaka Chavithi Naivedyam

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

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

Rice Flour

Bellam (Jaggery): 1 Cup

Jaggery

Sengapappu (Bengal Gram Dal): 1/4 Cup

Bengal Gram Dal

Kobbari Mukkalu (Coconut Pieces): 1/2 Cup

Coconut Pieces

Idly Maker: Used for steaming

Idly Maker

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.

Jaggery syrup preparation

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.

Preparing soaked Bengal gram

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.

Cooking rice flour mixture

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.

Mixing dough with jaggery syrup Dough ready with Bengal gram and coconut

Step 5: Greasing the Idli Plates

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

Greasing idli plates with ghee

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.

Shaping Kudumulu Kudumulu ready for steaming Steaming Kudumulu

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.

Sweet and soft Senagapappu Kobbari Kudumulu Vinayaka Chavithi Naivedyam

 

Comments powered by CComment

 

 

Website

Contact

 

Our Latest Recipes