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Kara Kadbu
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5 from 6 votes

Kara Kadubu Recipe

Kara Kadubu is a steamed dumpling with a rice flour covering and spicy lentil filling
Course Breakfast
Cuisine Karnataka
Keyword Festivals, Ganesha Chaturthi, Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Soaking TIme 2 hours
Total Time 2 hours 45 minutes
Servings 12 Makes
Calories 118kcal
Author Muktha H S


For Filling

  • ½ Cup Chana Dal
  • Cup Toor Dal
  • ¼ Cup Split Moong Dal
  • 2" inch Ginger
  • 5-6 No’s Green Chillies
  • ½ teaspoon 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 teaspoon Hing/ Asafoetida
  • 1.5 teaspoon Salt or as required

For Outer Cover:

  • 2 Cups Water
  • 1 Cup Rice flour + 2 tablespoon extra
  • 1 teaspoon Oil
  • ½ teaspoon Salt



  • 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 tablespoon 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 teaspoon 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 tablespoon 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.



Calories: 118kcal