Thursday, August 5, 2010

Bobbarla Kudumulu

I've made these kudumulu as an offering to God on Toli Ekadasi (Sorry the post is a bit delayed).  Usually, split gram dal is used to prepare kudumulu, as my pantry is out of that  I tried with bobbarlu.  Came out good.

What I used:

Cracked Rice (Biyyam ravva) : 2 cups
Bobbarlu (Black eyed beans) : 1/4 cup

water : 4 cups

ghee / oil : 3 tsp
Salt : as required

How to:
  • To prepare biyyam ravva: wash rice and dry completely and ground to a coarse powder but not very fine.
  • Soak bobbarlu for 1/2 hour and drain the excess water.
  • In a thick bottomed saucepan boil 4 cups of water.
  • Add oil / ghee and bobbbarlu to the boiling water.
  • Let it boil for 5 mints and add the ground biyyam ravva and stir continuously ensuring that no lumps are formed.  Cook covered for 7 to 10 mts on medium flame, stirring occassionally, and turn off the heat and cool.
  • Once cool, make big lemon sized balls of the cooked mixture. 


  1. Hi Vasavi,
    First time to ur blog...u have good collection of recipes...Bobbarla Kudumulu looks great..keep rocking..have a nice day...

  2. Bobbarla Kudumulu look delicious, very new to us, never seen or tatsed them Vasavi..Looks delish!!!

  3. again something new..looks nice n interesting with the black eyed beans..

  4. Wow dear, Loooooooooooooooove the presentation. I am simply drooling over those kudumulu....

  5. perfect balls.. looks so delicious liked the ingredients and the white color. good one vasavi

  6. vasavi,undrallu with bobbarlu is a traditional dish,we often do them in our home.Looks delicious and yummy,it goes well with kobbari pachhadi.


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