KUDUMULU

MY FAV TRADITIONAL ITEM,IT IS VERY EASY TO PREPARE FOR EVENING SNACKS.I JUST LOVE EATING “KUDUMULU”.THESE CAN BE PREPARED IN SPECIAL OCCASSIONS, AND MANY FESTIVALS LIKE “GANESH CHATURTHI”.AND CAN BE PREPARED IN REGULAR DAYS ALSO AS A SNACK ITEM.

INGREDIENTS:

RICE FLOUR	1CUP
JAGGERY POWDERED	¼ CUP
SALT	PINCH
WATER	1CUP
CHANADAL	2TSP
CARDAMOM	1
GHEE	FOR GREESING

METHOD:

• HEAT A THICK BOTTOMED VESSEL,ADD WATER,JAGGERY.WHEN JAGGERY IS COMPLETELY DISSOLVED FILTER IF ANY IMPURITIES ARE THERE.ADD CARDAMOM TO IT AND BRING IT BOIL.

• OFF THE GAS,AND LET IT COLL, ADD RICE FLOUR TO THE JAGGERY AND MIX IT WELL AND MAKE A SMOOTH DOUGH.MAKE EQUAL SIZES SMALL BALLS

• PUT THE BALLS IN ONE HAND PRESS THE BALL AND SPREAD IT.

• ARRANGE THESE IN A IDLI COOKER APPLY GHEE TO IT BEFORE U ARRANGE THEM.

• STEAM COOK FOR 10MINUTES .

• TAKE OUT THE KUDUMULU AND SERVE IT.

NOTES:

• U CAN ADD GRATED COCONUT ALONG WITH CARDAMOM.

• HOME MADE RICE FLOUR IS PREFFERED.

• COVER THE DOUGH TO AVOID DRYING.

• GREASE THE HANDS WITH GHEE TO AVOID STICKING.

• YOU CAN ADD THE RICE FLOUR WHEN THE JAGGERY GETS DISSOLVED AND WHILE BOILING.

• YOU CAN  ADD MORE OR REDUCE THE JAGGERY OR WATER.BUT IT TAKES TIME TO COOK.

• YOU CAN ALSO PLACE KUDUMULU ON RAAVI LEAVES INSTEAD OF APPLYING GHEE ON IDLI PLATES.