Go Back
Print Recipe

MAKKA PINDI KUDUMULU

A delicate and healthy fermented steamed maize flour cakes. Makes a great snack or breakfast.
Prep Time6 hours
Cook Time15 minutes
Resting time8 hours
Total Time14 hours 15 minutes
Course: Breakfast, Lunch box recipes, Snack
Cuisine: Indian, Telangana
Keyword: Dumplings, healthy snacks, Kid friendly recipes, Kudumulu, plant based, Steamed cakes, Telangana cuisine, vegan, Winter special
Servings: 4 people
Author: Shravani Abhishek

Equipment

  • Sal leaves or Idli plates

Ingredients

  • 2 cups Maize flour
  • 1 cup Black gram dal/Urad dal
  • 8 Green chillies
  • ¼ cup Scallions
  • ¼ cup Any legumes optional
  • ¼ cup Indian broad beans chopped and cooked
  • 1 tsp Cumin seeds
  • Salt to taste

Instructions

Prepping the batter

  • Wash and soak the urad dal for minimum of 6 hours or overnight.
  • Grind the soaked urad dal to a smooth batter and keep aise.
  • Add the maize flour to the ground urad dal and give it a nice mix, to help in fermenting you can add 2 tbsp of yogurt.
  • Cover and keep the vessel in a dark cool place and let it ferment for 8 hours or overnight.

Making KUDUMULU

  • Once the batter is fermented, add salt, ground cumin seeds+chilli paste, crushed cumin seeds, chopped scallion, boiled legumes/beans and give it a good mix.
  • Wash and pat dry the sal leaves and apply some oil on it, spread a spoonful of batter and close it with another sal leaf.
  • Place these sal leaves on the steaming rack and steam for about 10 mins and serve warm topped with oil and garlic chutney powder.
  • If you're using idli moulds, grease the pans and add batter into the cavity.
  • Place the idli mould in a steamer pan and steam the kudumulu for about 10 min.
  • Let the kudumulu cool down a bit for 5 min and later demould them.
  • Serve warm makka kudumulu with Ellipaya karam topped with oil/ghee.

Notes

  • You can add any legumes of your choice like black eyed peas, whole moong which are used traditionally, but you can add kidney beans, edamame beans, peas etc., But note that any legume must be soaked and boiled before adding to the batter.
  • As we 2:1 parts of maize flour:urad dal you can even use 1:1:1 ratio of Maize flour:rice flour:urad dal
  • We can also add tempering to the batter cooking the kudumulu.