Aviri Kudumu Recipe -- How to make Aviri Kudumu (aviri Kudumu recipe at home)

Hi friends, Today I am posting here aaviri kudumu recipe. Aviri kudumu is a Telugu word, aviri means steam and kudumu is idli. Aviri Kudumu recipe is very easy to make and it is energy-giving food. I used to have it regularly for 2 years to get iron content during my childhood days. Aviri kudumu recipe is made with only one ingredient which is urad dal or black gram or minapapappu. We can use whole urad (skinned urad) or we can use whole urad dal (dal without skin) or even regular urad dal also. Split urad with skin can also be used to make aviri kudumu recipe. Here I am using whole urad dal to make aviri kudumu recipe. Serve these aviri kudumu with coconut chutney, nalla karam and bombay chutney and lots of ghee.

Before going into the actual aviri kudumu recipe procedure let us see the benefits of the dal.

It increases iron content in the body. Iron is a very vital haemoglobin component that helps in energy production. Urad dal contains fewer calories and fat content.

Urad dal is a rich protein source. Proteins play an important role in muscle building and the overall development of the body.

Urad dal has rich fibre content which helps in enhancing digestion. It has insoluble and soluble fibres. The soluble fibre normally quickens digestion and the insoluble fibre helps in preventing constipation.

Apart from the above-mentioned benefits of urad dal, it also helps reduce cholesterol.
In this post I made aviri kudumu in a cooker vessel, not using any cloth. In a near future post, I will indeed show you how to make it using a cloth.
You can check the link below for more breakfast recipes:
Breakfast and Tiffins
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Aviri Kudumu Recipe -- How to make Aviri Kudumu (aviri kudumu recipe at home)
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 6 people

Aviri Kudumu recipe -- A power packed breakfast.

Ingredients:

• 2 and 1/2 Cups Whole Urad Dal
• Salt to Taste
• 3 Tsp Ghee

Procedure:

1. Wash and Soak urad dal for 6 to 8 hours.
2. Just before making the kudumulu, grind it to a fine and thick paste.
3. Add salt to it. Mix it well.
4. We can make a little thin batter also.
5. Thick batter will make fluffy kudumu.
6. Do not allow this batter to ferment even for half an hour also.
7. As soon as grinding is over make the kudumu.
8. Grease a cooker vessel with 3tsp of ghee.
9. Spread the ghee evenly.
10. Pour the batter into the vessel.
11. Steam it for 15 to 20 mins on a high flame.
12. Lower the flame and steam for another 5 mins.
13. Check the kudumu is done or not by piercing a clean knife into it.
14. If the knife comes out clean it is done.
15. Serve aviri kudumu recipe with ghee, coconut chutney, nalla karam and bombay chutney.