Bellam Kudumulu Recipe – Two Storey Steamed Pancake, Aaviri Kudumu
Bellam Kudumulu or Steamed Pancake is made from urad dal and rice by grinding to soft paste and steaming over the clean cotton cloth.
It is similar to idli recipe but it’s made over a cloth and cooked by steaming batter to get soft and puffy output.
Apart from that this recipe does not require any kind of fermentation and is fully packed with protein and categorized as Healthy recipe.
Steamed urad dal Pancake is one of the best recipes to try if you are a beginner in cooking. Also, it needs fewer ingredients to make two variants.
We have used the whole dal to make this recipe. Usually, the whole dal has more protein than polished. Researchers say that essential nutrients are removed when polished. It’s not just for dal, even rice what we eat is also same. That is the reason doctors prescribe brown rice rather than polished.
As per Andhra tradition, normal salted Aaviri Kudumu is served with natu kodi pulusu whereas Bellam Aaviri Kudumu can be eaten directly. When I was a child my mom used to make steamed pancake and make me cut it as my birthday cake.
Recollecting my childhood memories, I wanted to surprise my children by making two-storied recipe one is normally salted and other is Sweet. First, they ate salted with chicken curry and finished their lunch by aaviri kudumu.
TIPS to make Bellam Kudumulu or Steamed Pancake:
- While soaking dal, if we insert an iron object, dal gets soaked faster.
- Cook Bellam Kudumulu on medium flame or else water vapour enters into Bellam kudumu.
- Grinding Minapappu either on traditional stone or wet grinder yields puffy Kudumu.
- By adding salt when grinding, makes batter loose so we can reduce water while grinding.
- Tying cloth should be tight or else we end up making thick Steam pancake.
- The batter should be hard or else it takes time to cook.
- When putting minapappu batter over steam, wet the cloth or else kudumu sticks to the cloth.
- If you wet your hand and spread the batter, a batter does not stick to hand.
You may also like to check my other recipes:
Dahi Vada and
Bellam Kudumulu Recipe - Two Storey Steamed Pancake, Aaviri Kudumu
Bellam Kudumulu Recipe or Steamed Pancake is made from urad dal and rice by grinding to soft paste and steaming over the clean cotton cloth.
Ingredients
- Minapappu/ urad dal – 3 glass 750 gms.
- Rice – 1 glass 250 gms.
- Water – Required Qty.
- Salt – 1 ½ tbsp.
- Jaggery – 1 cup full
- Ghee – 2 tbsp.
Instructions
- Soak Minapappu and rice separately for 4-5 hours or overnight.
- Put rice in a grinder and make a smooth paste, keep aside.
- Clean and remove the skin of dal and put in a wet grinder, after grinding coarsely put some salt and grind to a smooth paste.
- Transfer batter into two vessels. In the first vessel, add two spatula rice batter and grated jaggery and mix well.
- In a cake pan add little ghee and grease it. Pour batter in the pan leaving some space so that when cooked cake expands.
- In a large vessel, put a ring-like object on which we can place cake pan over it.
- Pour water in the vessel so that the object submerges to some portion. Place the cake pan over the vessel and place a lid over the pan.
- Take the other batter vessel and pour remaining rice batter and mix well.
- Place a clean and wet cloth over the vessel and tie it hard.
- Put dal batter over the cloth and spread to form a thin circular batter.
- Flip edges of the cloth and place it over batter so that cloth does not get burnt.
- Put the flame over medium temperature and cook for 20 minutes to make normal aaviri Kudumu and cook Bellam kudumu for 40 minutes.
- When normal kudumu is done, slice to four pieces and serve hot with Coconut chutney or chicken curry.
- Remove the cloth after 40 minutes and pierce the cake with a knife, if batter sticks then it needs to cook for a while till it becomes non-sticky.
- Remove cake pan and place a plate over it to flip to another side.
- Bellam Aaviri kudumu can be consumed directly either hot or chilled.
Recipe Video
How to make Bellam Kudumu or Steamed Pancake:
- Put urad dal in a vessel, add adequate water and soak dal overnight.
- Similarly, add rice in another vessel, add water and soak rice overnight.
Note: If you do not want to soak overnight, then soak for 4-5 hours by dropping an iron object so that dal gets soaked fast.
- Next day morning clean dal and remove its skin by squeezing it with hand.
Note: If you are using skinless dal, you can just clean and use it directly.
- First, in a grinder, add rice and make a smooth paste, if needed add little water and dilute.
- Add dal in a wet grinder, after 2 minutes of grinding add salt and cover the lid till you get a smooth batter.
Note: We can use a normal grinder but using wet grinder will give you the best results.
- Once minapappu is ground, transfer to two different vessels. One is for Normal salt Aaviri kudumu and other for Bellam Aaviri Kudumu.
Note: In our video, we have removed batter while the grinder is running, if you are familiar to remove batter while it’s running its ok or else remove batter only when you stop running.
- First let’s make Bellam Aaviri Kudumu, for which we need to add 2 spatula rice batter.
- If you are using cristal jaggery, break to make powder or at least small granules and mix well with the batter.
- Take an aluminium vessel or cake pan and grease with ghee.
- Pour jaggery batter in the cake pan to ¾ level of height. When the cake is cooked, it expands if you pour batter to the brim then batter may overflow while cooking.
- In a large vessel, place the base ring and pour water so that ring submerges to its half.
- Gently place cake pan over the ring and place a lid over.
- In the other portion of dal batter add remaining rice batter and mix well.
Second Stage: Making of Aaviri Kudumu Recipe:
- Take a clean cloth and soak it in water to make it wet. Place that cloth over the sweet cake vessel and tie hard in such a way that when you place hand over the cloth it doesn’t sink.
- Put batter over the cloth and spread the batter by wetting your hand in the water. Make kudumu in a circular shape.
Note: Lift the edges of the cloth and place over batter so that cloth does not get burnt.
- Place a plate over the batter and cook on a medium flame for 20 minutes (for normal Aaviri kudumu) and 40 minutes (for Bellam Aaviri kudumu).
- With the help of a knife, slice the kudumu into four halves and remove from cloth.
- In the second stage, remove the cloth and lid of the cake. Pierce the cake with the help of a knife, if the batter does not stick to knife then it’s done.
- Place a plate over the cake pan and flip to another side to remove the cake from its pan.
- Serve Aaviri Kudumu with natukodi pulusu and eat Bellam Kudumulu like a cake.
