Senagapappu Kobbari Kudumulu
Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna
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:
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