Kobbari kudumulu recipe | uppu kudumulu

Kudumulu or undrallu is a festive dish prepared during vinayaka chavithi in Andhra pradesh. Each family has their own spread of prasadam or naivedhyam offered to Lord during the vinayaka chavithi pooja. Plain kudumulu are the most common ones that are prepared in most families. To make these, rice flour is cooked in water and then rolled to balls and steamed. There are sweet and savory versions of making kobbari kudumulu. I am sharing both recipes – coconut sweet stuffed kudumulu and plain uppu kobbari kudumulu. The sweet version is almost similar to the channa dal poornam stuffed balls.

These can be made to either a ball shape or a half moon shape like the kadubu.

You can find the complete collection of vinayaka chavithi recipes here

Method 1- Coconut sweet stuffed kudumulu recipe

1. Add 1 cup coconut and half cup jaggery to a pan. Mix and cook on a medium flame.

2. After a while it turns gooey and then the moisture evaporates. Add cardamom powder and switch off. Cool this completely.

3. Bring 3/4 cup water to a rolling boil with little salt and ghee.

4. Switch off the stove and add the flour. Keep covered until it cools down.

5. Knead it to a soft dough. Make 7 equal sized balls.

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6. Grease your hands and flatten the ball to a puri. Place a ball of poornam.

7. Bring the edges together and join them.

8. Roll it with slightly moist hands to give a good shape. Finish making all the balls and steam them in a steamer for 8 to 10 minutes.

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method 2 – uppu kobbari kudumulu

To make savory version of kobbari kudumulu recipe, rice rava and coconut are used. You can add few tbsps. Of soaked channa dal too to make these.

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Kobbari kudumulu recipe

Kobbari kudumulu | uppu kudumulu | vinayaka chavithi recipes

Kobbari kudumulu

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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes

Cook Time25 minutes

Total Time55 minutes

Servings21

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 1 cups rice , aged
• ▢ 2 cups water (if you are not using aged rice, reduce half a cup of water)
• ▢ 2 tbsp channa dal / senaga pappu (optional)
• ▢ Salt as needed
• ▢ ¼ cup coconut , grated
• ▢ ¼ to ½ tsp cumin / Jeera
• ▢ ½ to 1 tsp oil (for an enhanced flavor can use coconut oil)

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Instructions

• ▢
  Wash 2 cups of rice, drain it in a colander. Spread it on a cloth till the rice dries.
• ▢
  Pulse this rice in a mixer to make rava. Sieve and remove the flour. (We don’t need flour for this recipe)
• ▢
  Bring water to a boil, add salt, cumin and oil.
• ▢
  Add channa dal if using else proceed with the next step.
• ▢
  Pour the rava in the boiling water little by little constantly stirring to prevent lumps.
• ▢
  Let it cook till all the water is evaporated. Off the heat. Keep it covered for at least 5 to10 mins. Add coconut. Mix well. Cover for another 5 mins.
• ▢
  Transfer this to a wide utensil and allow to cool.
• ▢
  When you can handle them, make balls and steam in an idli cooker or a pressure cooker for exactly 7 mins on a high flame. Off the heat.
• ▢
  Open the cooker only after 7 to 10 mins. Offer kobbari kudumulu or uppu kudumulu to Lord Ganesha.

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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Kobbari kudumulu | uppu kudumulu | vinayaka chavithi recipes

Amount Per Serving

Calories 40

% Daily Value*

Sodium 1mg0%

Potassium 24mg1%

Carbohydrates 7g2%

Vitamin C 0.1mg0%

Calcium 4mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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