Healthy Jaggery Aaviri Kudumu: Steamed Urad Dal Dumplings

Jaggery Aaviri Kudumu or Steamed Urad Dal Dumplings is made from urad dal and rice by grinding to a soft paste and steaming over a clean cotton cloth.

It is similar to the idli recipe but it’s made over a cloth and cooked by steaming batter to get a soft and puffy output.

Apart from that this recipe does not require any kind of fermentation and is fully packed with protein and categorized as a Healthy recipe.

Steamed Urad Dal Dumplings is one of the best recipes to try if you are a beginner in cooking. Also, it needs fewer ingredients to make two variants.

We have used the whole dal to make this recipe. Usually, the whole dal has more protein than polished. Researchers say that essential nutrients are removed when polished. It’s not just for dal, even the rice that we eat is also same. That is the reason doctors prescribe brown rice rather than polished.

As per Andhra tradition, normal salted Aaviri Kudumu is served with natu kodi pulusu whereas Bellam Aaviri Kudumu can be eaten directly. When I was a child my mom used to make Steamed Urad Dal Dumplings and make me cut them as my birthday cake.

Recollecting my childhood memories, I wanted to surprise my children by making a two-storied recipe one is normally salted and the other is Sweet. First, they ate a salted version with chicken curry and finished their lunch with Jaggery aaviri kudumu.

TIPS to make Jaggery Aaviri Kudumu or Steamed Urad Dal Dumplings:

• While soaking dal, if we insert an iron object, the dal gets soaked faster.
• Cook Jaggery Aaviri Kudumu on medium flame or else water vapor enters into Bellam kudumu.
• Grinding Minapappu either on traditional stone or a wet grinder yields puffy Kudumu.
• Adding salt when grinding, makes the batter loose so we can reduce water while grinding.
• Tying cloth should be tight or else we end up making thick Steam pancakes.
• The batter should be hard or else it takes time to cook.
• When putting minapappu batter over steam, wet the cloth or else kudumu sticks to the cloth.
• If you wet your hand and spread the batter, the batter does not stick to your hand.

You may also like to check my other recipes:

Soft Idli Recipe,

Adai Recipe,

Minapa Dosa Recipe,

Dahi Vada and

Bellam Undrallu.

Print

Jaggery Aaviri Kudumu – Two Storey Steamed Urad Dal Dumplings

Bellam Kudumulu Recipe or Steamed Pancake is made from urad dal and rice by grinding to soft paste and steaming over the clean cotton cloth.

Course Dessert

Cuisine Andhra, Indian

Keyword Aaviri Kudumu, Bellam Kudumulu, Steamed Pancake

Prep Time 9 hours

Cook Time 40 minutes

Total Time 9 hours 40 minutes

Servings 4

Calories 680 kcal

Author Uppada Lakshmi

Ingredients

• Minapappu/ urad dal – 3 glass 750 gms.
• Rice – 1 glass 250 gms.
• Water – Required Qty.
• Salt – 1 ½ tbsp.
• Jaggery – 1 cup full
• Ghee – 2 tbsp.

Instructions

1. Soak Minapappu and rice separately for 4-5 hours or overnight.
2. Put rice in a grinder and make a smooth paste, keep aside.
3. Clean and remove the skin of dal and put in a wet grinder, after grinding coarsely put some salt and grind to a smooth paste.
4. Transfer batter into two vessels. In the first vessel, add two spatula rice batter and grated jaggery and mix well.
5. In a cake pan add little ghee and grease it. Pour batter in the pan leaving some space so that when cooked cake expands.
6. In a large vessel, put a ring-like object on which we can place cake pan over it.
7. Pour water in the vessel so that the object submerges to some portion. Place the cake pan over the vessel and place a lid over the pan.
8. Take the other batter vessel and pour remaining rice batter and mix well.
9. Place a clean and wet cloth over the vessel and tie it hard.
10. Put dal batter over the cloth and spread to form a thin circular batter.
11. Flip edges of the cloth and place it over batter so that cloth does not get burnt.
12. Put the flame over medium temperature and cook for 20 minutes to make normal aaviri Kudumu and cook Bellam kudumu for 40 minutes.
13. When normal kudumu is done, slice to four pieces and serve hot with Coconut chutney or chicken curry.
14. Remove the cloth after 40 minutes and pierce the cake with a knife, if batter sticks then it needs to cook for a while till it becomes non-sticky.
15. Remove cake pan and place a plate over it to flip to another side.

16. Steamed Urad Dal Dumplings can be consumed directly either hot or chilled.

Recipe Video

How to make Jaggery Aaviri Kudumu or Steamed Urad Dal Dumplings:

• Put urad dal in a vessel, add adequate water and soak dal overnight.

• Similarly, add rice in another vessel, add water and soak rice overnight.

Note: If you do not want to soak overnight, then soak for 4-5 hours by dropping an iron object so that the dal gets soaked fast.

• The next day morning clean the dal and remove its skin by squeezing it with a hand.

Note: If you are using skinless dal, you can just clean and use it directly.

• First, in a grinder, add rice and make a smooth paste, if needed add little water and dilute.

• Add dal in a wet grinder, after 2 minutes of grinding add salt and cover the lid till you get a smooth batter.

Note: We can use a normal grinder but using a wet grinder will give you the best results.

• Once minapappu is ground, transfer to two different vessels. One is for Normal salt Aaviri kudumu and other for Bellam Aaviri Kudumu.

Note: In our video, we have removed the batter while the grinder is running, if you are familiar with removing the batter while it’s running it’s okay, or else remove the batter only when you stop running.

• First let’s make Bellam Aaviri Kudumu, for which we need to add 2 spatula rice batter.

• If you are using cristal jaggery, break to make powder or at least small granules and mix well with the batter.

• Take an aluminum vessel or cake pan and grease it with ghee.

• Pour jaggery batter into the cake pan to ¾ level of height. When the cake is cooked, it expands if you pour batter to the brim then the batter may overflow while cooking.

• In a large vessel, place the base ring and pour water so that the ring submerges in its half.

• Gently place cake pan over the ring and place a lid over.

• In the other portion of dal batter add the remaining rice batter and mix well.

Second Stage: Making of Jaggery Aaviri Kudumu Recipe:

• Take a clean cloth and soak it in water to make it wet. Place that cloth over the sweet cake vessel and tie it hard in such a way that when you place your hand over the cloth it doesn’t sink.

• Put batter over the cloth and spread the batter by wetting your hand in the water. Make kudumu in a circular shape.

Note: Lift the edges of the cloth and place over the batter so that the cloth does not get burnt.

• Place a plate over the batter and cook on a medium flame for 20 minutes (for normal Aaviri kudumu) and 40 minutes (for Bellam Aaviri kudumu).

• With the help of a knife, slice the kudumu into four halves and remove it from the cloth.

• In the second stage, remove the cloth and lid of the cake. Pierce the cake with the help of a knife, if the batter does not stick to the knife then it’s done.

• Place a plate over the cake pan and flip to another side to remove the cake from its pan.

• Serve Jaggery Aaviri Kudumu with natukodi pulusu and eat Steamed Urad Dal Dumplings like a cake.

Watch this recipe video on ( Youtube ).