Kudumulu Recipe

Delicious Kudumulu Recipe: Traditional South Indian Dumplings



  • Cuisine: Indian
  • Category: Snack, Dessert
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 150 calories

About this recipe

Kudumulu, also known as undrallu, are delightful steamed rice flour dumplings that hold a special place in South Indian cuisine. These little treats are traditionally prepared during festivals like Ganesh Chaturthi and are considered a favorite offering to Lord Ganesha.

To make kudumulu, you start by boiling water in a deep pan and adding a pinch of salt and a tablespoon of oil. Once the water reaches a rolling boil, you gradually add rice flour while stirring continuously.

The goal is to achieve a smooth and lump-free dough-like consistency. Once all the rice flour is incorporated, the heat is turned off.

Now comes the fun part! You let the dough cool for a bit so that it becomes easier to handle. Then, you knead it with your hands until it becomes soft and pliable. Taking small portions of the dough, you shape them into round dumplings. You can choose to flatten them slightly or keep them in their natural round shape.

If you're feeling adventurous, you can add a tasty twist by stuffing the dumplings with grated coconut and chopped coriander leaves. This adds a delightful burst of flavor when you take a bite.

Next, it's time to steam the kudumulu. You set up a steamer by boiling water in a steamer pot or a wide pan. Grease the steamer plate or idli molds with a little oil, and place the formed dumplings on them. Remember to leave some space between the dumplings as they will expand during the steaming process.

Allow the dumplings to steam for around 10-12 minutes on medium heat until they are thoroughly cooked. You can check if they're done by inserting a toothpick or a knife into one of the dumplings. If it comes out clean, they're good to go!

Once the kudumulu are cooked, remove them from the steamer and let them cool for a few minutes. They are typically served warm and can be enjoyed as a snack or as a part of a festive meal. They pair wonderfully with coconut chutney or any chutney of your preference.

Recipe origin and background

Kudumulu is a traditional dish that originated in the southern part of India, particularly in the states of Andhra Pradesh and Telangana. It is deeply rooted in the culinary culture of these regions and is often prepared during festivals and special occasions.

Kudumulu holds significance during the celebration of Ganesh Chaturthi, which is a festival dedicated to Lord Ganesha, the elephant-headed deity in Hinduism.

Lord Ganesha is revered as the remover of obstacles and the god of wisdom and prosperity. It is believed that preparing and offering kudumulu to Lord Ganesha brings blessings and good fortune.

The dish itself is made primarily from rice flour, which is a staple ingredient in South Indian cuisine. Rice is a widely grown crop in the region, and its versatility has given rise to numerous traditional recipes. Kudumulu showcases the culinary creativity and artistry of the people of Andhra Pradesh and Telangana.

Over time, different variations of kudumulu have emerged, with some regions adding their own unique twists. For instance, some people stuff the dumplings with grated coconut, jaggery, or other flavorful fillings. These variations add diversity to the dish while maintaining the essence of the traditional recipe.

Kudumulu is not only enjoyed as a devotional offering during festivals but also as a beloved snack or tiffin item in everyday life. Its popularity has spread beyond the region, and people from different parts of India and even abroad have come to appreciate the delicate flavors and textures of this steamed rice flour delight.

Why try this Kudumulu recipe?

  1. Traditional and Festive Delight: Kudumulu is a traditional South Indian dish that is deeply rooted in the culinary culture of the region. By preparing and enjoying kudumulu, you can experience a part of South Indian culinary tradition and connect with its rich cultural heritage. It is particularly associated with the celebration of Ganesh Chaturthi, making it a perfect choice for festive occasions.
  2. Simple Ingredients: The recipe calls for basic ingredients like rice flour, water, salt, and oil. These are easily accessible and commonly found in most households. The simplicity of the ingredients means you can whip up a batch of kudumulu without much hassle or the need for specialized ingredients.
  3. Steamed and Healthy: Kudumulu are steamed, which means they are a healthier alternative to fried snacks. They are light and low in calories, making them a guilt-free treat. Steaming helps retain the nutritional value of the ingredients and produces a soft, tender texture.
  4. Customizable: While the basic recipe is delicious on its own, you can also get creative and customize the kudumulu according to your preferences. You can experiment with different fillings like grated coconut, jaggery, or even savory options. This versatility allows you to tailor the flavors to your liking and create a unique variation of kudumulu.
  5. Versatile: Kudumulu can be enjoyed in multiple ways. They can be served as a snack or as a part of a festive meal. They pair well with coconut chutney or any other chutney of your choice. You can also serve them as prasad or as an offering during religious ceremonies.
  6. Delicious and Satisfying: Kudumulu offer a delightful combination of textures and flavors. The soft and slightly chewy dumplings, with their subtle sweetness and touch of salt, make for a satisfying snack or treat. They are loved by both children and adults alike.

Trying this kudumulu recipe allows you to embark on a culinary adventure, explore a traditional dish, and enjoy a delicious and healthy snack. Whether you're seeking a taste of South Indian cuisine, celebrating a festival, or simply looking to try something new, making kudumulu is a rewarding and flavorful experience.

What does Kudumulu taste like?

Kudumulu have a distinct and delightful taste that is enjoyed by many. The main flavor profile of kudumulu is derived from the combination of rice flour and the steaming process, which results in a soft and slightly chewy texture.

The dumplings have a subtle, mildly sweet taste from the rice flour, reminiscent of fresh rice. They are not overly sweet but instead offer a gentle, natural sweetness that is balanced and pleasing to the palate.

The addition of salt to the dough gives kudumulu a subtle savory note, enhancing the overall flavor profile. This touch of salt helps to bring out the inherent flavors of the rice flour and adds a well-rounded taste to the dumplings.

If you choose to stuff the dumplings with grated coconut and coriander leaves, they contribute an additional layer of flavor. The coconut adds a slight nuttiness and a hint of sweetness, while the coriander leaves provide a refreshing, aromatic note.

What is in Kudumulu?

  • Rice flour: Rice flour serves as the main ingredient in kudumulu. It is made by grinding raw rice into a fine powder. Rice flour gives the dumplings their soft and slightly chewy texture.
  • Water: Water is used to form a dough with the rice flour. It is boiled and added gradually to the flour to achieve the right consistency.
  • Oil: A small amount of oil is added to the boiling water. It helps prevent the dumplings from sticking to each other and adds a touch of flavor to the dough.
  • Salt: Salt is added to the boiling water to enhance the taste of the dumplings. It provides a subtle savory note and balances the overall flavor profile.
  • Grated coconut (optional): Grated coconut can be used as a filling to stuff the dumplings, adding a delightful burst of flavor. It lends a slight nuttiness and sweetness to the kudumulu.
  • Chopped coriander leaves (optional): Chopped coriander leaves can be added along with grated coconut as a filling. They contribute a fresh and aromatic note to the dumplings.

Equipment required for this recipe

  • Steamer Pot or Steamer: A steamer pot is commonly used to steam the dumplings. It typically consists of a large pot with a lid and a steamer plate or basket. If you don't have a steamer pot, you can use a wide pan or a large pot with a heatproof plate or a metal colander placed inside. Ensure that the plate or colander is elevated above the water level.
  • Steamer Plate or Idli Molds: A steamer plate or idli molds are used to place the formed dumplings for steaming. If you don't have these specific molds, you can use small heatproof bowls or cups to shape the dumplings. Alternatively, you can use small banana leaves or parchment paper to wrap the dumplings and create small packages to steam.
  • Mixing Bowl: A mixing bowl is required to combine the rice flour with water and form the dough. Any large bowl that can comfortably hold the ingredients and allow for mixing will work as a substitute.
  • Deep Pan: A deep pan is used to boil water and create the steam for steaming the dumplings. You can use any deep saucepan or pot you have in your kitchen.
  • Spoon or Spatula: A spoon or spatula is needed for stirring the rice flour into the boiling water and mixing the dough. Any regular kitchen spoon or spatula will serve the purpose.
  • Toothpick or Knife: A toothpick or knife is used to check if the dumplings are cooked through. You can use any small, sharp object like a toothpick, skewer, or small knife to poke into the dumplings and check for doneness.

How to make Kudumulu

Try our mouthwatering Kudumulu recipe, a traditional South Indian delight! These steamed rice flour dumplings are perfect for festive occasions.


  • 1 cup rice flour
  • 1 1/2 cups water
  • 1 tablespoon oil
  • Salt to taste
  • Grated coconut (optional)
  • Chopped coriander leaves (optional)


  1. In a deep pan, bring water to a boil. Add salt and oil to the water.
  2. Reduce the heat to low and slowly add the rice flour to the boiling water, stirring continuously. Make sure there are no lumps.
  3. Once all the rice flour is added, mix well until it forms a smooth dough-like consistency. Turn off the heat.
  4. Allow the dough to cool slightly so that it becomes easy to handle. Knead the dough with your hands until it becomes smooth and pliable.
  5. Take small portions of the dough and shape them into small round dumplings. You can flatten them slightly or keep them round.
  6. If desired, you can stuff the dumplings with a small amount of grated coconut and chopped coriander leaves. This step is optional and adds a bit of flavor.
  7. Meanwhile, prepare a steamer by boiling water in a steamer pot or a wide pan. Grease the steamer plate or idli molds with a little oil.
  8. Place the prepared dumplings on the greased steamer plate or idli molds. Make sure to leave some space between them as they will expand while steaming.
  9. Steam the dumplings for about 10-12 minutes on medium heat or until they are cooked through. You can insert a toothpick or a knife into a dumpling to check if it comes out clean.
  10. Once the dumplings are cooked, remove them from the steamer and allow them to cool for a few minutes.
  11. Serve the kudumulu warm with coconut chutney or any chutney of your choice

How to serve Kudumulu

Serving kudumulu is a simple process. Here's a step-by-step guide on how to serve kudumulu:

  1. Prepare the kudumulu: Start by steaming the kudumulu according to the recipe instructions. Once they are cooked and tender, remove them from the steamer and let them cool for a few minutes.
  2. Plating: To serve kudumulu, you can use a clean, dry plate or a traditional serving dish. You can opt for individual plates or a communal serving platter, depending on the occasion and your preference.
  3. Arrange the kudumulu: Place the steamed kudumulu on the serving plate or dish. You can arrange them in a neat and visually appealing pattern. If you have stuffed the dumplings with coconut and coriander, make sure to place them with the filling side facing up, so they are visible.
  4. Accompaniments: Kudumulu are often served with a variety of chutneys or sauces that complement their flavors. Coconut chutney is a popular choice, but you can also serve them with tomato chutney, peanut chutney, or any other chutney of your preference. You can present the chutneys in small bowls or ramekins alongside the kudumulu.
  5. Garnish (optional): To add a touch of freshness and visual appeal, you can garnish the kudumulu with some additional ingredients. Freshly chopped coriander leaves or grated coconut can be sprinkled on top of the dumplings as a garnish. This enhances the overall presentation and adds a burst of color.
  6. Serve and enjoy: Once you have arranged the kudumulu and accompaniments, it's time to serve them. Bring the plate or dish to the table and invite your guests or family members to help themselves. Kudumulu are best enjoyed while still warm, so serve them promptly.
  7. Eating etiquette: Kudumulu are typically eaten with your hands. Take a kudumulu from the plate, dip it into the accompanying chutney, and savor the delightful flavors and textures. Encourage your guests to enjoy the kudumulu while they are still fresh and warm.

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Recipe Tags: Kudumulu, Kudumulu Recipe, Recipe, Easy, Homemade, Top rated

What to serve Kudumulu with

Kudumulu can be served with a variety of accompaniments to enhance the flavors and create a satisfying meal or snack. Here are a few traditional and popular options:

  1. Coconut Chutney: Coconut chutney is a classic and widely enjoyed accompaniment with kudumulu. It is made by blending together grated coconut, roasted chana dal (split chickpeas), green chilies, ginger, and a few other ingredients. Coconut chutney adds a creamy and mildly spicy element that pairs well with the soft texture of the dumplings.
  2. Tomato Chutney: Another delicious option is tomato chutney. It is made by sautéing tomatoes, onions, and spices, and then blending them into a smooth paste. Tomato chutney provides a tangy and slightly spicy flavor that complements the mild sweetness of the kudumulu.
  3. Peanut Chutney: Peanut chutney is a popular choice in some regions of South India. It is prepared by grinding roasted peanuts, along with spices, tamarind, and chilies. Peanut chutney offers a rich and nutty taste that pairs well with the rice flour dumplings.
  4. Sambar: If you prefer a savory option, you can serve kudumulu with sambar. Sambar is a flavorful lentil-based stew that is made with a variety of vegetables and a unique blend of spices. It adds a hearty and tangy element to the meal, creating a satisfying combination with the dumplings.
  5. Allam Pachadi (Ginger Chutney): Allam pachadi is a tangy and spicy ginger chutney that can add a zingy kick to the kudumulu. It is made by blending together ginger, tamarind, jaggery, and spices. Allam pachadi offers a burst of flavors and pairs well with the simplicity of the dumplings.
  6. Coconut Milk: For a creamy and milder option, you can serve kudumulu with a side of coconut milk. Coconut milk adds a subtle sweetness and a rich, silky texture that complements the dumplings.

These are just a few suggestions, and you can experiment with different chutneys, sauces, or even curries based on your personal preference. Remember to provide small bowls or ramekins for the accompaniments, allowing your guests or family members to choose and enjoy their preferred flavors.

My recommendations and tips

  1. Rice Flour Consistency: When adding the rice flour to the boiling water, make sure to gradually incorporate it while stirring continuously. This helps to prevent lumps and ensures a smooth dough-like consistency. Adjust the amount of water or rice flour as needed to achieve the right texture.
  2. Kneading the Dough: Take the time to knead the dough well after it has cooled slightly. This step helps to further smoothen the dough and improve its elasticity. A well-kneaded dough will result in softer and more cohesive dumplings.
  3. Stuffing Variations: While the basic kudumulu recipe is delicious on its own, you can experiment with different fillings to add variety. Consider options like grated coconut, jaggery, roasted nuts, or even savory fillings like spiced lentils. Be creative and explore flavors that you enjoy.
  4. Steaming Time: Be mindful of the steaming time to ensure that the dumplings are properly cooked. Oversteaming can make them dry and hard, while understeaming can result in a raw and doughy texture. Check for doneness by inserting a toothpick or knife into a dumpling and ensure it comes out clean.
  5. Serving Warm: Kudumulu are best enjoyed while still warm. Serve them promptly after steaming to retain their softness and flavors. If needed, you can reheat them gently by steaming for a few minutes before serving.
  6. Accompaniments: Experiment with different chutneys or sauces to find your favorite combination. Coconut chutney is a classic choice, but feel free to explore other options like tomato chutney, peanut chutney, or sambar to create a diverse flavor experience.
  7. Personal Touch: Don't be afraid to add your personal touch to the recipe. Adjust the seasoning, try different fillings, or even incorporate herbs and spices that you enjoy. Cooking is an opportunity for creativity, so feel free to experiment and make the recipe your own.

Potential ingredients substitutes

  • If you're looking for ingredient substitutes for making kudumulu, here are a few options:
  • Rice Flour: If you don't have rice flour on hand, you can try using other gluten-free flours like sorghum flour or millet flour as a substitute. However, please note that the texture and taste may vary slightly from the traditional kudumulu.
  • Grated Coconut: Grated coconut adds a unique flavor and texture to kudumulu, but if you don't have it or prefer not to use it, you can omit it altogether. The dumplings will still be delicious without the coconut filling.
  • Chopped Coriander Leaves: Similarly, if you don't have coriander leaves or prefer not to use them, you can omit them from the filling. The kudumulu will still taste great with or without the additional herbs.
  • Coconut Chutney Variations: If you don't have the ingredients to make coconut chutney, or if you prefer other accompaniments, there are alternatives you can consider. You can serve the kudumulu with different chutneys like tomato chutney, mint chutney, or even a simple yogurt-based dip. These alternatives will offer different flavors but still pair well with the dumplings.
  • Steamer: If you don't have a steamer pot or steamer basket, you can create a makeshift steamer by using a large pot or pan with a heatproof plate, colander, or a metal rack placed inside. The idea is to elevate the dumplings above the boiling water so they can steam properly.

Additional note

  1. Rice flour consistency: While preparing the dough, if you find that the mixture is too dry and crumbly, you can add a little more water, a teaspoon at a time, until the dough comes together. On the other hand, if the dough becomes too sticky and wet, you can sprinkle some extra rice flour and knead it to achieve the desired consistency.
  2. Resting the dough: Some recipes recommend resting the dough for a few minutes before shaping the dumplings. This resting period allows the rice flour to absorb moisture evenly and makes it easier to work with. If you prefer, you can let the dough rest for about 10-15 minutes before shaping the kudumulu.
  3. Storage and Reheating: Kudumulu are best enjoyed fresh and warm. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, you can steam them again for a few minutes or microwave them for a short duration until warmed through.
  4. Adjusting seasoning: The suggested measurements in the recipe are a starting point, and you can adjust the seasoning according to your taste preferences. If you prefer a slightly saltier or milder flavor, you can increase or decrease the amount of salt accordingly.
  5. Doubling or halving the recipe: If you need to make more or fewer kudumulu, you can easily double or halve the recipe accordingly. Just adjust the quantities of the ingredients accordingly while maintaining the same ratios.
  6. Traditional molds: In some traditional recipes, special molds called undrallu ginnalu or modak molds are used to shape the kudumulu. These molds can give the dumplings a decorative shape. While they are not necessary, you can use them if you have them to add a traditional touch to your kudumulu.

Final Remark

Indulge in the flavors of South India with our irresistible Kudumulu recipe. Perfectly steamed rice flour dumplings that will delight your taste buds. Try it today!

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