Bellam Kudumulu with Jonna Pindi | Video

Jonna kudumulu are steamed Andhra style modak made with jonna pindi or jowar flour and jaggery. They make the perfect neivedyam for Vinayaka Chavithi along with undrallu.

Bellam kudumulu or kozhukattai are usually made with rice flour. But this version is made with jowar flour making them slightly more healthy and earthy tasting.

What are Kudumulu?

Kudumulu are one of Lord Ganesha's favorite dishes and are a must for Vinayaka Chavithi in many Andhra households. Undrallu are also another important part of the festival feast.

There is a version of this steamed modak made for Ganesh Chathurthi in most Indian states. They are known as modak in central & north India, kozhukattai in the south.

Kudumulu are basically steamed rice balls and can be either sweet and savory. Rice flour is traditionally used to make this simple dish. But in this version, I use jowar flour or jonna pindi to make them healthier and guilt-free.

Jonna or jowar or sorghum is a healthy whole grain/ millet that is great to use in place of refined flours and grains. In this healthy millet modak recipe, jowar flour replaces rice flour beautifully. They have a earthy, sweet flavor and are quite addictive.

Modak and kozhukattai have a filling or stuffing. But in Andhra, kudumulu are just plain without any filling. They can be either sweet or savory. To make savory kudumulu, add cumin seeds, grated coconut and salt.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make these jonna kudumulu recipe:

• Jonna pindi - sold as jowar flour or sorghum flour in most Indian groceries.
• Jaggery aka bellam - adds to the earthiness to the jowar flour.
• Ground Cardamom
• Ghee

To shape the kudumulu, you can either use a modak mold or simply make small patties.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make these easy steamed jaggery modak using jowar flour:

In a medium size nonstick pan, combine jaggery with water and heat the mixture until jaggery melts. Add  ground cardamom and mix well. Slowly add jowar flour to the mixture while continuously stirring to avoid forming lumps.

Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.

Lightly grease idli mold or other container for steaming and keep ready.

Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm or use a greased modak mold to make kudumulu/ modak. Repeat with the remaining dough.

Place kudumulu on the grease container and steam for 10 minute as you would for idlis. Enjoy them hot or at room temperature.

Expert Tips

• To make traditional bellam kudumulu with rice flour, substitute jonna pindi with fine rice flour. 
• You can also make wheat modak using atta or Indian wheat flour using the same recipe.
• Use a nonstick pan while cooking jowar flour to ensure that the dough does not stick to it.
• You can make traditional stuffed modak with the dough. Flatten the dough into a thin disc, place either poornam or coconut filling/ lauju on one half. Cover with the other half and pinch the edges to close. Steam as directed in the recipe.
• Store leftover kudumulu in an airtight container in the fridge for up to 3 days.
• To make savory kudumulu, add cumin seeds, grated coconut and salt.

You might also like

Here are a few more jowar recipes that you might like:

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Recipe

Jonna Pindi Kudumulu | Jowar Modak

Jonna kudumulu are Andhra style modak made with jonna pindi or jowar flour. These are perfect neivedyam to make for Vinayaka Chavithi.

Author: Pavani

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Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Course: Dessert

Cuisine: andhra

Servings: 15 modak

Ingredients

1x2x3x

• ½ cup Jaggery
• 1½ cups Water
• 1 cup Jonna Pindi/ Jowar flour
• ¼ teaspoon Ground Cardamom
• 2 teaspoons Ghee

Instructions

• In a medium size nonstick pan, combine jaggery with water and heat the mixture until jaggery melts. Add  ground cardamom and mix well.

  Slowly add jowar flour to the mixture while continuously stirring to avoid forming lumps. Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.
• Lightly grease idli mold or other container for steaming and keep ready.
• Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm or use a greased modak mold to make kudumulu/ modak. Repeat with the remaining dough.

  Place kudumulu on the grease container and steam for 10 minute as you would for idlis. Enjoy them hot or at room temperature.

Video

Notes

• To make traditional bellam kudumulu with rice flour, substitute jonna pindi with fine rice flour. 
• Use a nonstick pan while cooking jowar flour to ensure that the dough does not stick to it.
• You can make traditional stuffed modak with the dough. Flatten the dough into a thin disc, place either poornam or coconut filling/ lauju on one half. Cover with the other half and pinch the edges to close. Steam as directed in the recipe.
• Store leftover kudumulu in an airtight container in the fridge for up to 3 days.
• To make savory kudumulu, add cumin seeds, grated coconut and salt.

Nutrition

Serving: 1Kudumu | Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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