Kobbari kudumulu | uppu kudumulu | vinayaka chavithi recipes

Kobbari kudumulu | uppu kudumulu | vinayaka chavithi

The popular Kobbari kudumulu is one of the most famous dishes that is known the world over. Parveen gives her own twist to the traditional Kobbari kudumulu, which makes it an extremely tasty and nutritious dish to make for young children. Parveen step-by-step guidance to make classic Kobbari kudumulu will surely help you create the perfect Kobbari kudumulu. The combination of flavours in the Kobbari kudumulu are sure to make the Kobbari kudumulu stand out and your family (and their taste buds) will thank you for creating such wonderful Kobbari kudumulu. Along with being extremely tasty, the Kobbari kudumulu is packed with nutrients and proteins that make this Kobbari kudumulu very healthy for both children and adults. The drool worthy flavours of the Kobbari kudumulu and the easy availability of all the ingredients that are required to make the Kobbari kudumulu, make it an instant hit amongst home cooks and their families. This simple and easy Kobbari kudumulu recipe is perfect for beginners and don’t be surprised if cooking the Kobbari kudumulu starts a lifelong love affair with cooking for you!

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Ingredients (240 ml cup used)

• 1 cups aged rice
• 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 of grated coconut
• ¼ to ½ tsp. cumin / Jeera
• ½ to 1 tsp. oil (for an enhanced flavor can use coconut oil)

How to make the recipe

1. Wash 2 cups of rice, drain it in a colander. Spread it on a cloth till the rice dries.
2. Pulse this rice in a mixer to make rava. Sieve and remove the flour. (We don’t need flour for this recipe)
3. Bring water to a boil, add salt, cumin and oil.
4. Add channa dal if using else proceed with the next step.
5. Pour the rava in the boiling water little by little constantly stirring to prevent lumps.
6. 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.
7. Transfer this to a wide utensil and allow to cool.
8. 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.
9. Open the cooker only after 7 to 10 mins. Offer kobbari kudumulu or uppu kudumulu to Lord Ganesha.

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About Parveen Rathi