Making of Kudumulu (Poornam Kajjikayalu)

Kudumulu or Poornam Kajjikayalu are frequently prepared dish in South India during festivals and important functions.

Ingredients :

Kandi pappu(red gram dhal) or senaga pappu(chana dhal) – ¼ kg

Water – 2 large bowels

Oil – ½  lit

Jaggery – ¼ kg

Godhuma pindi(wheat flour) – ¼ kg

Procedure :

Take godhuma pindi (wheat flour) add one small cup of water and  mix well and make a mass and keep aside for at least halt an hour. During that period take either Kandi pappu(red gram dhal) or senaga pappu(chana dhal)  ¼ kg wash well and add two large bowels of water and keep for boiling. Take out from the stove after one  pappu can be pressed with finger. Now add jaggery into the boiled pappu and grind them well to get poornam. 

  

 Now take the mixed godhuma pindi(wheat flour) make into small masses.

 

Now add little oil into each small mass and with both hands press them as shown in video.  Then take appadala peeta (rolling board) keep the mass on it and press with appadala karra (rolling pin) roundly to make small flakes as shown in video.
 
Then take little amount of poornam keep it inside the flake and press the endings.

 

 Like this make as much flakes comes from the wheat flour keep poornam press ends and made lunar shaped kudumu. Now take one pan add ½ lit of oil keep on stove after oil becomes hot add the pre prepared kudumulu into it. 

Takeout after frying them.

 

 Now kudumulu are ready. These can be taken with ghee and milk.