Karida Kadubu/Karjikayi

All readers must have enjoyed Ganesh chaturthi feast. We too enjoyed celebrating the festival and feast :D . I made two types of Karida kadubu (deep fried Kadubu) for Ganesh chaturthi. Hoornada Karjikayi (sweetned dal filled Kadubu) and Kadlehittina Karjikayi (sweetened roasted&powdered chickpea filled Kadubu).

Dear friend Mangala has sent me Ganesh Chaturthi picture. They enjoyed celebrating it. Thanks for the picture Mangala.

Hoornada Karjikayi:
The stuffing is made of split pigeon peas/togari bele/toor dal/arhar ki dal , jaggery/gur/gud and cardamom/elaichi/elakki

You need them to make Hoorna or stuffing 1 :
split pigeon peas/togari bele/toor dal/arhar ki dal - 1 cup
Water - 5 cups
Jaggery - 1 cup
Turmeric: 1tsp
Gasagase/Khus Khus : 1 tbsp
Ghee : 1tbsp
Raisins and cashewnuts : 2 tbsp

1.Bring 5 cups of water, turmeric to boil. Add split pigeon peas/togari bele/toor dal/arhar ki dal cover and cook.
2.Watch the vessel carefully as the water might spil, reduce the flame and cook for next 5-10 mins . Spoon out little dal and check whether the outer rim of the peas is cooked, if it is then switch off the gas and let the peas sit in hot water.
You can happily finish other kitchen work till the hot water of peas comes back to room temperature.
3.Decant the water from peas and add grated jaggery to it. Mix it over low flame till jaggery melts. Let it cool again. Reserve the water to make a sweet and spicy holige saaru*
4.Grind cooked peas in a mixer grinder with very very little water (only if required) to make a smooth yet thick paste of peas and jaggery.

5. Pan fry gasagase and powder it. Heat 1 tbsp of ghee and fry cashew and raisins till they are brown in color.  Add powdered gasagase, fried cashew and raisins to the above peas and jaggery paste and mix well.

Ingredients for making Karjikayi Skin :
Madia Hittu/ Plain Flour : 1 cup
Chiroti Rava or Fine semolina : 2tbsp
Hot oil : 1tbsp
water to mix

Mix all the above and make a tight dough.

1. Pinch small portion of the dough and roll it to make a circle of 10 cm diameter.
2. Keep the pea and jaggery stuffing/hoorna in the middle and fold over. You now have a half moon shaped karjikayi with you. Seal the edges by pressing the dough with your finger tip. You can fold the edges to give it a nice ripply edge as shown in the picture below or just leave it plain.

Heat oil in a thick bottomed pan on a medium flame. Deep fry karjikayi till they turn golden brown.
Enjoy them hot with little ghee on them!

Another look ........


Stuffing 2 :

Kadalehittu :
Hurkadale/Putani/Kadalepoppu/Roasted and deskinned chickpeas : 1 cup
Jaggery : 3/4 cup (if you need it less sweet) or 1 cup
Gasagase : 1 tbsp (panfried and powdered
cardamom : 1 pod
Dried Coconut : 3 tbsp (grated)
Take all the ingredients above except coconut in a coffee grinder/mixer and powder it. Add grated coconut and mix well. Stuff this inside the karjikayi skin, seal and deep fry it.
Enjoy hot :)

These two types of Karjikayi will go to Purva and Priti's Festive Food Event. 


Awards and Tags :

Many thanks to Sireesha, Nivedita, ShantiKrishankumar for passing me Scrumptous Blog, Kreativ Blog, I love your blog and One lovely Blog awards to me. Few of them have tagged me too. I have already done one of the tags in my earlier post.

It is the Scrumptious Blog Award -a blog award given to sites who:
Inspire you
Encourage You
May give Fabulous information
A great read
Has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!
Shama has tagged me for ABC's of you you go with my ABC's :
1) A - Available/Single ? Available to my husband only
2) B - Best Friend ? -- My Sisters
3) C - Cake or Pie ? CAKE
4) D - Drink of choice ?  TENDER COCONUT WATER .
5) E - Essential item you use every day ? Comb.
6) F - Favourite color ?
Green, Purple/Lavender
7) G - Gummy Bears or Worms ? Gummy Bears
8) H - Hometown ? Mysore.
9) I - Indulgence ? Singing
10 ) J - January or February ? Both can?
11) K - Kids and their names ? 1, Akash
12) L - Life is incomplete without ? Family
13) M - Marriage date ? May 21
14) N - Number of siblings? 2
15) O - Oranges or Apples ? APPLES
16) P -- Phobias / Fears ? Heightophobia :))
17) Q - Quote for today ? Health is Wealth
18) R - Reason to smile ? Akash's innocent talk
19) S - Season ? Spring
20) T - Tag 4 people ? Sireesha, Nivedita, ShanthiKrishnakumar, Vanishree
21) U - Unknown fact about me ? I have to ask my husband
22) V - Vegetable you don't like ? none..I like all
23) W - Worst habit ? sleeping :(
24 ) X - X-rays you've had ? Someone wants them? :O
25) Y - Your favourite food ? Any tasty vegetarian food cooked with love
26 ) Z - Zodiac sign ? Aries


Rekha said...

kadubu tumbe ruchiyaagi kaanuthe......enri, how many did u have?

Sanghi said...

Wow.. yummy sweets and celebration lakshmi.. It was nice to know about your ABC's.. Congrats on the award!

Pari Vasisht said...

Both the kadabu's look absolutely yummy.

Indian Khana said...

Wow those looks should hav invited us :P.....Congrats on your award

Shama Nagarajan said...


Unknown said...

Wow.. looks really Fantastic & delicious.. my fav dish.. great clicks..

amna said...

its been ages since i had this snack, my grandmom used to make it when i was in school!

Unknown said...

very different stuffing..looks yummy..nice decoration..

Unknown said...

ohoo Kadubu nodokke chennagide kanri.Congrats on your awards and nice to know little more about you dear.

Ramya's Mane Adige said...

you made 2 types of kadubus??!?! naanu ondu maado hottige susthu!!! :D very nice... hubba chennagaythu antha gottagthide :)

notyet100 said...

karida kadubu looks yum,..and the pic looks too good,...

Mangala Bhat said...

Looks yummy!

Vani said...

Both karagadabus look great!

Anonymous said...

I made the karjikayi. Since I didnt' have chiroti rava, I made the dough using all purpose flour. Some how, my outer layer of karjikayi becomes very chewy after frying. It doesn't turn out crunchy, don't know why. Any idea as to what could be wrong? I've been struggling with this for a while. I would appreciate if you can give me any tips.


Myvegfare said...

hi lakshmi, thank you so much for passing me this award, Karigadabu thumba chennagide re, looks very yummy, mathe nimma ABC's thumba interesting gagi ide, congrats on the award you really deserve it.
thanks again

Kannada Cuisine said...

Kadbu super agide Lakshmi.. I did not make them this time around.. Wish I could grab a couple right off your page :)

Jyoti V said...

Modal bari nimma blog entry madidee..
tumba channagi ade nimma blog...

Kadabu ruchiyaagi kaanuthe...

Vidhya said...

this is a very new dish to me but looks very yummy...nice to read about you...

Savi-Ruchi said...

yummo., naanu hoornada kadubu badalu.., kobbari sakkare pudi haki madidde.., idannu nodida mele.., next habbakke idannu madbeku antha manasalle lekka haktha iddini :)

Anonymous said...

Thnq Lakshmi... for posting the pic :) and kadubu looks yummy ....hagadare nimma manege Saturday barabahdithu Lakshmi ;-)..

YOSEE said...

The first stuffing sounds sumptuous and healthy too. IN some places, they stuff a dry powder of only copra and powdered sugar.I have tried to make karida kadubu only rarely because mine never stays crisp for long !

Priya Suresh said...

Woww such a delicious kadubu LG..nice to know about you through ABC Tag..

Lakshmi said...

@ Gouri,
1. Roll out the karjikayi skin very thin. Thick skin may be reason for chewy and soft karjikayi.
2. You can even refrigerate the dough for 1-2 hrs. Roll out the dough immediately after you remove from the fridge and deep fry. This also makes the outer layer crisp
3.You can use normal semolina too..just make it fine by grinding it in a coffee grinder/mixer grinder

I hope all these suggestions helps you.

Hari Chandana P said...

Looks yummyy n perfect.. nice clicks!!

Purva Desai said...

Delicious entry for the was a nice read....and got to know more about u

Dibs said...

Lovely! Hey do you get khus-khus easily in Spore. Strangely I cant even get them at the Indian stores in Sydney!!