ಕಡುಬು - ಸಿಹಿ ಮತ್ತು ಖಾರ /Indian Steamed Dumplings

Kadubu/Steamed Dumplings make a very healthy snack with with cup of coffee/tea. They are made on festive occasions; to be precise on Ganesh Chaturthi in my house. It is believed that, Kadubu is one of the favorite food of Lord Ganesha. It was not any festive occassion at home yesterday when I made them. I developed a craving for them while I read few of recipes for Kadubu making in SWC-club. I had to make them on Sunday for evening snack which never happened as I was busy doing some household chores. Kadubu was delicious probably because they are not made at home on regular basis ;) ..

If you think of making spicy kadubu, you have to soak kadale bele/chana dal for atleast 6-7hrs before you start preparing them. Next step is to make kadubu skin.

Making Kadubu Skin

you need the following :

Rice Flour 1 cup
Maida 1tsp
Water 1.5cups
Salt a pinch
Ghee for kneading the dough

1.Boil water in a vessel. Add a pinch of salt.
2Add rice flour and maida when water is boiling.
3.Allow the flour to boil with water for next 2-3mins. Switch off the stove.
4.Mix the flour with water using a wooden spatula. Cover the vessel and let it stand for few mins/or till it is manageable to knead. Knead the dough by adding a teaspoon of ghee.
5.No lumps should be seen. Divide the dough into equal portions. Each portion should be of medium sized lemon.
6. Roll them to make small thick chapathis of 5 cm diameter.
7.Cover them with semi-wet cloth.
8.Get ready to make filling.

Sihi Kadubu/Dumplings with coconut &jaggery filling
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Sihi Kadubu/Sweet Kadubu filling:

you need the following to make sihi/sweet kadubu :

Fresh grated coconut -1cup
Jaggery/brown sugar - 1/2cup or according to your taste
cardamom powder

1.Fry all the above in a non stick pan till half of the moisture from the mixture evaporates.
2.Take a spoonfull and place it in the center of the kadubu skin and fold
3.Seal the edges and steam them in a idli plate for 5-6min
4.Serve hot with ghee.

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Khara Kadubu/Savory Kadubu
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You need the following to make savory kadubu:

Filling Type 1
Togaribele:1cup  (Toor dal or Tovar dal or Tuvar dal)
Hesarubele: 1/2 cup  (Moong dal or dhuli moong ki dal)
Coriander leaves
Green Chilies
Salt
Soda-bi-carbornate (cooking soda) - a pinch

Soak both Toovar dal(togaribele) and moong dal (hesarubele) for 1hr. Grind them with green chilies, and salt to a coarse to smooth paste. The consistency should be of idli batter consistency. This way, the filling inside remains soft when steamed.


Filling Type 2

Kadalebele/Chanadal - 1 cup (soaked previously for 5-6hrs)
Green Chillies - 4
Coriander leaves - 5 lines
Salt
Cooking Soda - a pinch

1. Grind all the above ingrediants without adding water to a coarse paste. Add cooking soda.
2. Fill a spoonfull of the above mixture in pre-made kadubu skin
3. Fold and seal the edges.
4. Steam them for 7-8 min in Idli plate.
5. Serve hot with chutney of your choice

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