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.

Ingredients - 
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
Makes 14-15


  1. Srivalli Says:
  2. I love this sweet..and yes we also make this for Deepavali too..:)..glad to have run this BM with you Harini..

  3. Usha Says:
  4. I thought kudumulu are steamed.. did not know they can also be deep fried.. Nice recipe though.

  5. Delicious and fulfilling dumplings. Loved the pic.

    Hamaree Rasoi

  6. I think they call it Somas in TN. Its a festival sweet.. Whatever it is, it sure looks tempting!

  7. sushma Says:
  8. looks lovely...

  9. Indian Khana Says:
  10. Looks so delish ...I like this very much ...long time had it

  11. Anonymous Says:
  12. I love this sweet! Your toor dal experiment sounds good :)

  13. Priya Suresh Says:
  14. Super tempting crispy kudumulu..feel like having some.

  15. Fairy Garden Says:
  16. Yummy, all time favourite sweet. Its nicely presented.
    Ongoing Event: MurariAnniversary-Giveaway-2012

  17. Unknown Says:
  18. Very delicious recipies...

  19. Kalyani Says:
  20. loved these Harini.. we also make both the savoury and sweet fillings in both fried / steamed options.

    Sizzling Tastebuds
    Event : Microwave Easy Cooking (MEC)

  21. lovely, this is like our kaanole in maharashtra, which is like instant karanji but we use puran - chana dal based, thanks for sharing and reminding

  22. Unknown Says:
  23. Nice and traditional recipe Harini but new to me looks yumm...

  24. Aarthi Says:
  25. Awesome Recipe...Thanks for posting it dear..


  26. 1st time here..lovely space..Super yummy crispy kudumulu.



  27. Archana Says:
  28. my favourite(all foods are) but love this one.

  29. Unknown Says:
  30. That is a delicious way to start a marathon :) Looks so tempting!

  31. Unknown Says:
  32. i love this one!....so sweet and yummy!

  33. vidhas Says:
  34. New recipe to me, looks inviting. Never tasted sweet with toor dal.

  35. Suma Gandlur Says:
  36. They look very gorgeous.
    You reminded my mother and my MIL. :) My MIL used to prepare these for vinayakachavithi with chanadal stuffing while my mother used the same poornam for polis.

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