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 -
- Red Chori Beans - Bottle Gourd Tangy Gravy
- Toor Dal Chutney ~ Pigeon Pea Chutney
- Masala Vada ~ Chana Dal Fritters
- Bottle Gourd - Lentil Curry
- Kabuli Chana Fry ~ Garbanzo Beans Fry
- Mixed Lentil Khichdi
Preparation Time 1 hour
Makes 14-15
I love this sweet..and yes we also make this for Deepavali too..:)..glad to have run this BM with you Harini..
I thought kudumulu are steamed.. did not know they can also be deep fried.. Nice recipe though.
Delicious and fulfilling dumplings. Loved the pic.
Deepa
Hamaree Rasoi
I think they call it Somas in TN. Its a festival sweet.. Whatever it is, it sure looks tempting!
looks lovely...
Looks so delish ...I like this very much ...long time had it
I love this sweet! Your toor dal experiment sounds good :)
Super tempting crispy kudumulu..feel like having some.
Yummy, all time favourite sweet. Its nicely presented.
Ongoing Event: MurariAnniversary-Giveaway-2012
Very delicious recipies...
loved these Harini.. we also make both the savoury and sweet fillings in both fried / steamed options.
Kalyani
Sizzling Tastebuds
Event : Microwave Easy Cooking (MEC)
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
Nice and traditional recipe Harini but new to me looks yumm...
Awesome Recipe...Thanks for posting it dear..
Aarthi
http://yummytummy-aarthi.blogspot.com/
1st time here..lovely space..Super yummy crispy kudumulu.
maha
www.mahaslovelyhome.blogspot.com
my favourite(all foods are) but love this one.
That is a delicious way to start a marathon :) Looks so tempting!
i love this one!....so sweet and yummy!
New recipe to me, looks inviting. Never tasted sweet with toor dal.
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.