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
Water 1.5cups
Salt a pinch

1.Boil water in a vessel. Add a pinch of salt.
2Add rice flour 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 thoroughly.
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:
Kadalebele/Chanadal - 1 cup (soaked previously for 5-6hrs)
Green Chillies - 4
Coriander leaves - 5 lines
Salt

1. Grind all the above ingrediants without adding water to a coarse paste
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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26 comments:

notyet100 said...

this looks really yummy,..we make same thing back at our place but the skin is made of wheat flour,..we call it fara,.but its not made on festive occasion,..anothe rvariation ilearnt after my marraige ,..my mil taught me,..this version sorry i don knw the name was prepared on karvachauth ,,and the skin was made of rice flour,..now this is the third version which i saw today..and yes how can i forget momo,..but guess momoagain is with all purpose flour,..nice post and pics,..thanks for sharing,.

sowmya said...

they look lovely and delicious, making that rice flour paste is a big job i feel...so never attempted...we make this for koyakaattai (modak)during ganesh festivals..

Happy cook said...

Looks yumm in kerala we also make something similar called kozhikotta, if my memory os corect

Uma said...

wow, these dumplings are just awesome. they look so delicious. We also prepare them during festive season (vinayaka chavithi).

Sukanya Ramkumar said...

Hi LG...
This is my fav. Urs have turned out perfect. Looks so good. Going to make it tonight. YUM!

bhags said...

the dumplings looks so wonderful...i vote for the savory ones

bhags said...

the dumplings look wonderful....i woould go for the savory version

swathi said...

hi lakshmi....this is my fav.....in udupi my mom prepares it with arasina leaf....this really looks delicious....i love those pure white pics....good going....u r really very enthu abt cooking......

LG said...

@ Priyanka,
Variations never end. Learning happens throug out because of that.

@ Sowmya,
Nice to know that you too make them on ganesh festival.

@Happy Cook,
Wow we have similar dishes. Great to know that.

Uma,
Thanks for coming dear. You make my day.

Sukanya,
Wow..let me know how it turned out. Enjoy them hot.

bhags,
Ya savory ones are tastier. Sweet ones cannot be denied :)

Swati,
Nice to see you here. Keep coming dear.

Prajusha said...

lakshmi,
This is something similiar to kozhukatta(jaggery and coconut filling)v used to make in kerala.urs looks yummy.

LG said...

@ All,
Thanks for dropping by and leaving few encouraging words. They mean a lot to me.

Kalai said...

We call them kozhukattai in Tamil. Regardless of the name, they are definitely yummy! We also make them for Ganapathi Chathurthi. :)

Madhu said...

Kadubu sounds yummy, I nver made them home though I like them a lot.
Thanks for the recipe, this weekend i'll try them. Look delicious Lakshmi.

Vani said...

Both kadabus look delicious, Lakshmi! Reminds me of Ganesha habba! :)
Your crocheted pouches are so cute!

Shubha Ravikoti said...

Looks really yummy...:)

Check my blog.. something waits for u...:)

Usha said...

This looks and sounds a lot like the kozhakattai we make for Ganesh chathurthi !! Yours seem to have some out perfectly ......
Usha

http://veginspirations.blogspot.com/

Devi Priya said...

I love these. Yummy and delicious...

Mrs.SriLekha said...

this is sri of http://srishkitchen.blogspot.com .its really to see amd tempting me to eat now isel. surely i will take this recipe to my kitchen. while u get time.please do visit my page and comment on it.

Chhaya said...

Hello LG ! Thanks for stopping by my blog ! Nimma site kudha tunba chennagide...already eshto recipes bookmark maadi iTTiddini :):)

Mrs.SriLekha said...

hi lg
happy to inform u that i have added ur blog to my blogroll.

lepakshi said...

Hi i loved ur recipe and tried making it but all my kadubu was cracked open. can somebody tell me how to solve this problem.

LG said...

@Lepakshi,

1.Kadubu skin opens up when the skin is not moist enough. Probably the rice flour you used needs more water.

2.Add a tablespoon of maida to rice flour and cook the flour which gives stiffness to kadubu skin.

3.After keeping kadubu in steamer or idli plates sprinkle/spray oil over it to keep it moist while cooking.

I hope these tips will help you

Lakshmi

lepakshi said...

Thank you lakshmi. I will surely try again today :)

jhansi.s said...

thanks a lot for both kadabus....im greatful..

YummyRecipes said...

Hi lakshmi,
I also find the problem of craking kadabu while steaming them. I have learnt a very good tip from u. Hope this time i'll prepare it successfully. Thanks once again.

YummyRecipes said...

Hi lakshmi,
I also find the problem of craking kadabu while steaming them. I have learnt a very good tip from u. Hope this time i'll prepare it successfully. Thanks once again.