Kara kadubu recipe | How to make khara kadubu | Karnataka style steamed spicy dumplings
By Latha on September 2nd, 2016
Kara kadubu or khara kadubu recipe explained with step by step pictures and a video. Kara kadubu is prepared using rice, dal, coconut and spices. Kara kadubu is a spicy and tasty steamed rice dumplings prepared during ganesha festival. The stuffing used in these dumplings are almost same as nuchinunde, another healthy and tasty snacks recipe.
I have already posted sweet version of this kara kadubu and is familiar by name kayi kadubu. Through out Karnataka varities of sweets and savories are prepared to celebrate Ganesha chathurthi, a Hindu festival. Chakkuli, kayi kadubu, kari kadubu, modaka, panchakajjaya, varieties of laddus, usli..like this the list goes on.
If you are looking for more Karnataka style sweet recipes then visit our sweets section and if you are looking for more Karnataka style snacks recipes then visit our snacks section.
I have made a video on this radish sambar recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 20 min
Cooking time: 20 min
Serves: 12 no
Ingredients: (measuring cup used = 240ml)
- 1 cup rice flour
- 1.5 - 2 cup water (depends on rice flour quality)
- 1/4 cup grated coconut
- 1/4 cup gram dal or chana dal or kadlebele (I have used whole gram)
- 2 tsp ghee
- 1 - 2 green chili
- 1cm length ginger
- A big pinch of asafoetida
- 2 tbsp chopped coriander leaves
- Salt as per your taste
- thick plastic sheet or banana leaf
Instructions for making kara kadubu:
- Soak gram dal or chana dal for 4 - 5 hours. I used whole gram or chana.
- Boil the water in a wide pan along with 1/2 tsp ghee and salt.
- When it starts boiling add in rice flour all at once.
- Mix well for a while and switch off the stove. Cover and set it aside.
- Now transfer the soaked gram dal, grated coconut, green chili, ginger, coriander leaves, asafoetida and salt in to mixer grinder. Add in required water and grind it into a coarse batter having thick chutney consistency.
- Transfer it to a bowl and steam cook the stuffing for about 5 minutes. The intension is to half cook it and make it little thick, so that it will be easy to handle. However this step is optional and you can skip it.
- After steaming mix it well. If it is too dry, add in little water, mix it well again and prepare a soft stuffing. Keep it aside.
- By now the rice flour dough would be warm. Grease your fingers with ghee and knead it well. The dough should be soft but stiff.
- Now grease the plastic sheet or banana leaf with ghee and place a lemon sized ball.
- Grease your fingers or a rolling pin and pat it or roll it into a small circle.
- Place 1 tbsp of stuffing in the middle.
- Fold it and seal the edges. Like this finish making 5 - 6 kara kadubu or khara kadubu in the first batch.
- Place them on a greased plate or on a banana leaf and steam cook it for 8 - 10 minutes. And parallely proceed with the making of second batch.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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