Put coarsely hacked beans in a skillet and let them bubble till delicate. Make a glue by adding green stew, garlic, and ginger to the blender. Add this glue to the bubbling beans alongside slashed coriander and rice flour. Blend all that well and let it cool. In the wake of cooling, work the mixture and shape it according to your decision. Many individuals steam these in idli plates or you can cook them in a straightforward dish too. Heat oil and add mustard seeds, rice cakes, and rice cakes and fry in oil for 2-3 minutes and afterward add water, cover the top and keep it to cook in the steam.
- Chopped Broad Beans - 1 Cup
- Onion (roughly chopped) - 1
- Green Chillies - 2
- Cloves - 10
- Ginger garlic paste - 1/2 tbsp
- Mustard Seeds - 1 tbsp
- Coriander Leaves
- Rice Flour - 1/2 cup
- In a pan heat enough water to submerge the beans. Add little salt and let it boil until the beans are 80% done.
- In a grinder take green chilli, onion, garlic, ginger and make a paste. Add the green chilli paste in the boiling beans. Mix well and then add rice flour. Mix rice flour as much as you can and then take off the heat.
- Once cooled, add coriander leaves and mash together to make a soft dough.
- Shape it as idli or small cutlet with hands. If you want you can steam it in an idli maker, make sure to grease the pan and steam as usual.
- If you are cooking it in a pan, add refined oil and mustard seeds, place one batch of kudumulu and let it sit in the oil for a while.
- Now add some water and let it steam until done.