Kobbari Muttilu – Coconut Dumplings

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Tenkaya/Nariyal/Tengunkayi/Tender coconut – 2

Pudina/Pudina/Pudine soppu/Mint leaves – 2 bunch

Kothimeera/Dhaniya patta/Kottumbari soppu/Coriander leaves – 2 bunch

Karivepaku/Curry patta/Karibevina soppu/Curry leaves – 1 bunch

Pachi Mirapakayalu/Hari Mirch/Hasiru menasinakayi/Green Chillies – 15

Yellipayalu/lahasuna/Bellulli hiluku/Garlic cloves – half bulb

Allam/Adrak/Sunthi/Ginger – 3 inch sized

Senagapindi/Besan/Kadle Hittu/Gram flour – 4 cups

Jilakara/Jeera/Jirige/Cumin – 1 tsp

Uppu/Namak/Uppu/Salt – to taste

Aamchur powder


IngredientsGrate coconut

Sort, wash & finely chop the leaves and chillies

Chop ginger and garlic cloves into small sized pieces

Mix all these together with cumin and add the gram flour.  Knead this mixture well into a dough by adding small quantities of water.

DumplingsNow apply oil to your palm and take small portion of the dough and make them into balls or press the balls to make patties or dumplings.  Tradionally, they are made into cylindrical shapes and one can see the impressions of fingers on the dumplings.  Pierce these dumplings with a fork to ensure that oil gets into these and fries well.  Anyway, shapes are to please the eyes.  If you wish, you could use a cutter from your cookie cutter kit.

Heat oil and drop these dumplings into it.  Deep fry it till the color turns brown.  Sprinkle amchur powder and serve hot with any sauce or lemon.

Ready to eat

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Rating: 3.3/5 (3 votes cast)
Kobbari Muttilu - Coconut Dumplings, 3.3 out of 5 based on 3 ratings

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