Kara Kadubu Recipe with step by step photos and video. Kara kadubu is a steamed dumpling with a rice flour covering and spicy lentil filling. Kadubu is protein packed healthy breakfast recipe . Served with coconut chutney and desi ghee / clarified butter.
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About this recipe
This is one of the traditional recipe from Karnataka , Kara in Kannada means "Spicy " and Kadubu means steamed dumpling. Two versions of Kadubu are made , one is Sihi Kadubu means Sweet dumplings and other one is Kara Kadubu ( spicy dumplings) . Sweet Dumplings has coconut - jaggery as a filling and savoury dumplings has lentils, herbs and spices as its filling.
Kara Kadubu and Sihi Kadubu are mainly prepared during Ganesha Chaturthi , Vara mahalakshmi and Nagar Panchami festivals and offered to GOD. So its popular during festivals and is made in large quantities for the entire family .
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To make this dumpling , you need to get the outer rice flour covering right. It should be well cooked and well kneaded to form a smooth dough. Only then Kadubu comes out well. As rice flour has No Gluten , one may find it difficult to work with it. But making a slurry and then cooking flour with it will work fine generally with any kind of gluten free flours like Ragi , Jowar, Bajra (Pearl Millet ) and Rice flour.
Though water to flour ratio varies depending on the quality of the flour , a generally thumbrule of 2: 1 , water to flour ratio works good for any kind of rice flour. Just make sure to cook flour till it forms a thick mass. Also keep some hot water handy while working with rice flour dough ,incase if dough turns hard and brittle , you can sprinkle some hot water and then knead the dough.
Tips and Variations to make Kara Kadubu
- Kneading rice flour to smooth is very important to get a thin rice flour covering without any cracks. So always try to knead the dough when it is hot enough . When dough temperature is well enough to handle with your hands then wet your palms with cold water and knead really well , dough should look smooth without any cracks. Also while kneading it should not stick to your hands , this means rice flour is cooked well.
- For variations , you can even add garlic ( around 12 cloves) to blend along with ginger and green chillies . Also chopped onions can be added along with greens to enhance the taste. I have not used onion and garlic here , as this Kadubu is offered to GOD
Other Karnataka region recipes for festivals are Masala Chitranna , Puliyogare , Vangi Bath , Bisi Bele Bath , Obbattu , Obbattu saaru , Rave Unde, Modaka and nippattu.
Step by Step Directions to make Kara Kadubu
Preparations:
Wash all lentils well , rinse for 4-5 times
And soak for minimum 2 hours or more. But from nutrition perspective , its always recommended to soak dal for 7-8 hours.
After soaking for minimum 2 hrs, drain water completely and set aside.
To prepare filling
In a blender / Mixer Jar , add ginger , green chillies , cinnamon stick , cloves , cumin seeds and
and blend without adding water.
Transfer the lentils into a mixer jar , add fresh coconut , green chilli -ginger paste
Blend into a coarse paste.
Now transfer the blend lentils paste into a mixing bowl , add chopped greens , Hing/ asafoetida .
And mix well everything. Cover and set aside till use. Add salt just befor filling inside.
To Make Outer Covering
In a pan , add 2 cups of water.
When it becomes luke warm , add 2 Tbsp of rice flour and stir well.
On a Medium heat cook for about 5 minutes or until it comes to rolling boiling
Now add 1 tsp of oil and salt into the water.
Regulate the flame to medium low and add 1 cup of rice flour.
Briskly mix the flour with water until well combined and forms a dough.
Now close dough with a lid and put flame on simmer for about 5 minutes.
Turn off stove and set aside the dough , till it reaches handling temperature.
Now wet hands with cold water and knead the dough well , till it looks smooth.
Make small equal size balls , cover with damp cloth and keep aside .
Now take one ball sized dough , on a parchment paper roll into a thin disc, depending on the size of your mould.
Grease the moulds, place the rolled dough on moulds, fill 2 Tbsp of filling and close the mould.
Remove excess dough from sides. You can collect this dough and finally use it to roll and make kadubu.
Unmould it and place on a greased plate / idli plate.
Keep in a steamer and steam for about 18-20 minutes , depending on the thickness of your kadubu filling.
Remove from steamer.
Serve hot with ghee and Coconut Chutney
Recipe Card
Kara Kadubu Recipe
Ingredients
For Filling
- ½ Cup Chana Dal
- ⅓ Cup Toor Dal
- ¼ Cup Split Moong Dal
- 2" inch Ginger
- 5-6 No’s Green Chillies
- ½ Tsp Jeera / Cumin Seeds
- ½ inch Cinnamon Sticks
- 1 Clove
- ½ cup Fresh Coconut
- ½ cup Coriander leaves - chopped
- 1 Cup Dill leaves - chopped
- 2 sprigs - Curry leaves , chopped
- ¼ tsp Hing/ Asafoetida
- 1.5 Tsp Salt or as required
For Outer Cover:
- 2 Cups Water
- 1 Cup Rice flour + 2 Tbsp extra
- 1 Tsp Oil
- ½ Tsp Salt
Instructions
Preparations:
- Wash all lentils well , rinse for 3-4 times and soak for minimum 2 hours or more. But from nutrition perspective , its always recommended to soak dal for 7-8 hours.
- After soaking for minimum 2 hrs, drain water completely and set aside.
To prepare filling
- In a blender / Mixer Jar , add ginger , green chillies , cinnamon stick , cloves , cumin seeds and blend to a coarse paste.
- Transfer the lentils into a mixer jar , add fresh coconut , green chilli -ginger paste and blend without adding water. Blend into a coarse paste.
- Now transfer the blend lentils paste into a mixing bowl , add chopped greens , Hing/ asafoetida and mix well everything. Cover and set aside till use. Add salt just before filling ,
To Make Outer Covering
- In a pan , add 2 cups of water.
- When it becomes luke warm , add 2 Tbsp of rice flour and stir well.
- On a Medium heat cook for about 5 minutes or until it comes to rolling boiling
- Now add 1 tsp of oil and salt into the water.
- Regulate the flame to medium low and add 1 cup of rice flour.
- Briskly mix the flour with water until well combined and forms a dough.
- Now close dough with a lid and put flame on simmer for about 5 minutes.
- Turn off stove and set aside the dough , till it reaches handling temperature.
- Now wet hands with cold water and knead the dough well , till it looks smooth.
- Make small equal size balls , cover with damp cloth and keep aside .
To roll and shape
- Now take one ball sized dough , on a parchment paper roll into a thin disc, depending on the size of your mould.
- Grease the moulds, place the rolled dough on moulds, fill 2 Tbsp of filling and close the mould.
- Remove excess dough from sides. You can collect this dough and finally use it to roll and make kadubu.
- Unmould it and place on a greased plate / idli plate.
- Keep in a steamer and steam for about 18-20 minutes , depending on the thickness of your kadubu filling.
- Remove and serve hot with ghee and coconut chutney.
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