I could not resist posting this traditional recipe for the Marathon. This is a sweet made in our family for at least a three generations before me. This is usually prepared for Ganesh Chaturthi as these oblong shaped dumplings are supposed to be one of Lord Ganesha's favorite foods.
The filling (poornam) is usually made with Chana Dal and Jaggery. But this time I had prepared it with Toor Dal and it turned out just as delectable. I remember we used to eat kudumulu with a dollop of ghee put into a dimple made in the center of it. That is pure bliss!!
So enjoy these traditional Kudumulu as part of Day 7 of BM 12.
Note - These are very similar to Kajjikayalu except that the filling is different. Also the outer cover can be made using All purpose flour (Maida) instead of Fine semolina.
For the outer cover -
Chiroti Rava/Fine Semolina 1 cup
Water as needed
Oil/Ghee 2 tsp
Salt as needed
For the filling -
Toor Dal 1 cup
Jaggery, grated 1 cup
Coconut, grated 2 Tbsp (Optional)
Cardamom powder 1 tsp
Method Of Preparation -
In a mixing bowl, make a dough with Chiroti Rava, water and salt. The dough should be slightly thin as sooji would absorb water very easily. Just coat the dough with ghee/oil and cover with a muslin cloth and let it rest for at least an hour. The more the dough rests, the better. Alternatively, regular sooji can be powdered a little or seived to get a fine texture.
To prepare the filling (Poornam) -
Boil Toor Dal on the stove top or the pressure cooker using just enough water, until it is cooked al dente. Drain the cooked dal and make sure there is no water left. [Reuse the drained water ; just don't throw it away!!]
In a heated sauce pan add a few drops of water and transfer the grated jaggery. After the jaggery melts, remove from fire, sieve the jaggery water and set aside.
Grind the boiled toor dal adding the jaggery water to a thick paste. The paste need not be very fine for kudumulu.
To assemble -
Take the dough and make equal portions. (I got about 14).
Roll out each portion like a puri, put a tablespoon of filling in the center. Dab the edges with water to seal the edges making a crescent shape, if you will.
Keep the prepared ones covered until ready to fry.
Heat the oil in a wok/kadai and under medium heat fry these kudumulu in batches, until they are golden brown.
Drain onto paper towels.
Serve them warm and they last at least 2-3 days when stored in air tight containers.
Check out the other Blogging Marathoners doing BM# 12.
The past week has been a very good experience for me , if you have missed any of the recipes, here is a recap -
Preparation Time 1 hour