May 19, 2011

Steamed Kadabu


For the covering:
Rice - 1 cup
Salt - to taste
Oil - 2 tsp

Channa dhal - 1/2 cup
Urad dhal - 2 tbsp
Moong dhal - 2 tbsp
Toor dhal - 2 tbsp
Coconut - 2 tbsp
Green chillies - 2 or more per taste
Asafoetida - a pinch
Curry leaves chopped - 2 strings
Corriander leaves chopped - 3 tbsp
Salt to taste

Mustard - 1 tsp
Curry leaves- 1 string
Asafoetida - a pinch

For the outer covering:
1. Soak rice overnight and blend with salt to a watery dough.
2. Add 2 tsp of oil and cook it on a heavy pan stirring continuously till it leaves the pan and forms a ball.
3. Make lemon sized balls and set aside.

For the filling:
1. Soak all the channa dhal, urad dhal, moong dhal, toor dhal overnight.
2. Blend the dhals coarsely with green chillies, coconut, asafoetida, and salt.
3. Add the chopped curry leaves and corriander leaves.
4. Make a seasoning of mustard seeds, asafoetida, and curry leaves and add to the filling.

To assemble:
1. Flatten the rice dough with a tortilla press or with hand.
2. Keep enough filling in each and fold it.
3. Steam for about 20 to 25 minutes till done.
4. Serve with ghee and chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.


  1. Thank you for the lovely entry!

  2. The kadabu looks so delicious and inviting!