Kudumulus are steamed rice balls often made as offerings to the God. The addition of lentils, spices and coconut enhances the flavour and makes it filling. You may eat it by itself or with chutney or Sambhar.
Makes 20
Ingredients
1 tablespoon vegetable oil
1 teaspoon cumin seeds
½ teaspoon ground black peppercorns
2 tablespoons mung dal (husked and split mung beans), soaked in water for 30 minutes and drained
1 tablespoon chana dal (husked and split Bengal gram dal) (optional), soaked in water for 30 minutes and drained
¾ teaspoon salt
½ cup/50g fresh grated coconut
1¼ cups/200g rice flour, plus more if required
Method
1. Heat the oil in a medium pan over medium heat.
2. When the oil is hot, add the cumin seeds and ground peppercorns and stir for a few seconds, before adding the mung dal and chana dal (if using).
3. Stir for 5 minutes and add 1½ cups/375ml water. Bring to a boil.
4. Add the coconut and rice flour, stirring continuously. When the mixture turns into dough like consistency, turn off the heat. You may add more flour if required. Cover the pan and leave it on the warm stovetop for 15-20 minutes.
5. When the mixture is cool enough to handle, divide the mixture into 20 equal parts and roll them into balls.
6. Steam the balls in a steamer for 25 minutes or until a toothpick inserted into the centre of a ball comes out clean.
Gastronomy 