Theepi Kudumulu

Kudumulu are a traditional neivedyam prepared in Andhra homes on Vinayaka Chavithi / Ganesha Chaturthi day. They are prepared in other Indian states as well and go by different regional names like kozhukattai / kadubu / modak. Now kudumulu are usually half moon shaped dumplings with an outer shell made of rice flour or wheat flour encasing a sweet or savory stuffing. The rice flour ones are usually steamed while the wheat flour based ones are deep fried. At least this is what I thought kudumulu were until one fine day when I got to see an old lady preparing different kind of kudumulu  on a TV show. 
It was past noon that day and I don't know what got into me. I prepared these for no reason. I was craving for a traditional dish, I guess. These kudumulu do not fall into those "ooh -aah" kind, scrumptious desserts' category which you reserve for your guests. These are those homely kind, simple and traditional stuff meant for festive occasions. They are easy and simple compared to the kudumulu I am traditionally used to. There is no need to prepare a separate stuffing and covering. All ingredients are just combined, shaped into patties and are steamed. They are subtly sweet, redolent with cardamom flavor and are not that overbearing on your taste-buds even if you consume a few at once.

Ingredients: (Yields around 8)
1/2 cup rice flour (I used store bought flour.)
1/2 cup powdered jaggery
2 - 3 tbsp. chana dal / split yellow chickpeas (Soaked in water for about 40 - 60 minutes and drained.)
1/4 tsp ground cardamom

 
Method:
* Combine all the ingredients in a bowl. Add water as needed to make a firm dough. Divide the mixture into 8 portions and shape into patties.
* Grease a flat bowl or a deep plate and place the patties.

* Steam them using a steamer / idli cooker / pressure cooker without the whistle on, for about 20 minutes or until done. When they are properly done, they won't be sticky to touch anymore. 

I know it is hard to notice the difference between the before and after pictures posted here but trust me you will know the difference when they are done. They won't appear raw and are not sticky anymore. 

These go to BM #43 under "Festival Special Theme". Check here to learn what other dishes are being cooked during this marathon.

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