Discover the Delicious World of Kudumulu - A South Indian Specialty

Kudumulu are a type of savory rice flour dumpling hailing from the southern Indian state of Andhra Pradesh. Made from a simple batter, these petite dumplings are steamed to fluffy perfection. Kudumulu make for a satisfying snack, or can be served as an accompaniment to main meals. Read on for an introduction to kudumulu, tips on making the best batter and forming the dumplings, and recipe suggestions for serving these southern Indian delights.

Origins and History of Kudumulu

Kudumulu have their roots in Andhra Pradesh cuisine. They likely originated as an easy, homemade snack cooked by boiling the batter in water. Over time, the dish evolved into steaming the dumplings for enhanced texture.

Traditionally made from rice flour and lentil batter during festivals and special occasions, kudumulu are now enjoyed any time of year as part of everyday meals. Their soft, spongy texture and mild flavor make them suitable for both savory and sweet applications.

Kudumulu Batter Basics

The base kudumulu batter contains just a few key ingredients:

Rice Flour

Provides structure and binding. Traditionally made from raw rice powdered into flour.

Split Red Lentils

Also called red gram, they provide protein and nutrition. May be replaced with chana dal.

Yogurt

Gives a boost of protein, moisture, and fermented tang. Buttermilk is an alternative.

Spices and Herbs

Options like cumin, curry leaf, ginger add pops of flavor. Kept minimal to let rice flour shine.

Water

Binds the batter into a thick, coatable consistency.

Mastering the Method

Follow these tips for properly preparing and cooking kudumulu:

Soak the Lentils

Soaking red lentils a few hours tenderizes and blends smoothly into batter.

Rest the Batter

Allowing batter to ferment for a few hours develops complex flavors.

Thick Consistency

The batter should coat the back of a spoon. Add rice flour or water to adjust as needed.

Steam Not Boil

Steaming makes kudumulu fluffier with a soft bite rather than rubbery texture.

Grease Steamer

Lightly oiling the steamer basket prevents dumplings from sticking.

Innovative Ways to Serve Kudumulu

While traditionally a snack, kudumulu pair well with many dishes:

Breakfast

Serve with coconut chutney for a morning pick-me-up.

Curries

Toss kudumulu into spicy vegetable or lentil curries.

Biryanis

Mix kudumulu into flavorful rice biryanis for texture.

Desserts

Drizzle sweetened kudumulu with ghee, sugar, and cardamom as a treat.

Snack

On their own, they make a handy high protein snack.

Tips for Kudumulu Greatness

Follow these tips for the perfect little dumplings:

Skim Batter

Skim off any foam that develops on the rested batter for best texture.

Control Heat

Steaming over high heat makes kudumulu dense. Use medium low heat.

Toss in Flour

Coat shaped dumplings in a bit of rice flour to prevent sticking as they steam.

Watch Closely

Oversteaming makes kudumulu rubbery. Remove immediately once they float to the top.

Rest and Cool

Allow kudumulu to rest off heat for 5 minutes covered then cool before serving.

Conclusion

Light, fluffy, and infused with flavor, kudumulu bring a taste of southern India to your breakfast, lunch, or dinner table. Play with spice mixes, condiments, and cooking applications to make these dumplings your own. Soon kudumulu will be a staple snack you can’t live without!

FAQs

What are other traditional Indian dumplings similar to kudumulu?

Idiappam, appatu, enduri pitha are soft steamed rice dumplings from various regions.

Do you have to make the batter from scratch?

No, store-bought hoppers or idiyappam batter works too but may not have the same flavor.

Can you make savory and sweet kudumulu?

Yes, add spices and herbs for savory or sugar and cardamom for sweet kudumulu.

How long do fresh kudumulu keep?

Store in an airtight container in the refrigerator up to one week. Reheat by steaming.

What are other ways to flavor kudumulu?

Try cumin, fennel, curry leaf, chili powder, chopped dill, or minced onion.