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.