Biyyam Pindi Kudumulu

Hi

Today is Sunday. No hurry for preparing break-fast urgently. Some anapa ginjalu were left in refrigerator. One of my friend asked me to blog more recipes using anapa ginjalu. One can prepare garelu, payasam, kudumulu and snack item also with roasted anapa ginjalu.

Today I planned to prepare two types of kudumulu for breakfast. One by mixing anapa ginjalu in biyyam pindi and the other one mixing grated carrot etc in biyyam pindi for making kudumulu. Of course it takes time to prepare them but tastes awesome. Moreover this breakfast item is good for health as they are steamed and require no oil.

I like rawness of traditional recipes. No soak , no grind . Only yumminess.

OK  let us go to prepare first kudumulu mixing with anapa ginjalu.

Ingredients

• Rice flour                      2 cups
• Anapa ginjalu               1 cup
• Green chillies                6 to 7 make paste
• Spring onion                  handful (finely chopped)
• Coriander leaves
• Salt to taste
• Hot water

How I did 

1. Wash and pressure cook anapa ginjalu till 3 to 4 whistles.
2. Take rice flour in a bowl add boiled anapa ginjalu, green chilli paste, chopped spring onion, chopped coriander leaves and salt.
3. Mix well with spoon.
4. Add hot water slowly and bring the rice flour etc. mixture  into a soft dough.
5. Grease the idly plates.
6. Make small balls like out of rice flour mix dough.
7. Flatten the dough balls gently and place them in idly trays.
8. Stream them about 10 to 12 minutes.
9. Check with the knife, it comes out clean if kudumulu are ready.

Anapa ginjala kudumulu are ready to eat. Serve garama garam with  little til (nuvvula nune) oil.

Ofcourse I don't know why we have to dip the kudumulu bite in oil and eat. But taste is good.

The second type of kudumulu, my daughter in law did these

How to prepare this.

Ingredients

• Biyyam pindi                      2 cups
• Grated carrot                     1/2 cup
• Spring onions                      1/4 cup
• Green mirchi                       4 to 5 paste
• Coriander leaves                 chopped
• Salt
• Hot water

1. Take a vide bowl.  Add biyyam pindi, grated carrot, spring onions and salt. Mix well with spoon Add  hot water little by little and make into soft dough.
2. Take dough ( lemon size) kneed it , apply drop of oil on your palm and make it into smooth ball.
3. Press it with your thump and make it like a small cup  shape.
4. Complete the remaining dough also in cup shapes.
5. You can give stream in idli plates or you can set all prepared cups in holes (bottom) plate and stream them separately.
6. Cook for 10 to 12 minutes.
7. Check with spoon or knife .

 Garama garam Kudumulu are ready to eat. Serve with tomato and palli chutney.

My Note

Spring onion gives subtle flavor.
Biyyam pindi is available in almost all stores. No need to follow tedious process like soaking rice then grinding etc.