Khara Kadubu For Naga Panchami + {VIDEO}
Wednesday, August 11, 2021
Khara Kadubu is a traditional steamed sweet dumpling & in Karnataka, these are made on the day of Naga Panchami. These Kadubus are made out of Rice Flour wrappers & filled with a mixed Lentil filling.
Though a bit time consuming to make, these are delicious & we eagerly wait for Naga Panchami to make them
The Other 2 most commonly made dishes on Naga Panchami are Sihi Kadubu & Uddina Kadubu & you can find them on the blog here & here
They are a bit tricky to make especially for a beginner, but if you get the consistency of the dough right, then the rest is a breeze.
I have added 2 tablespoons of Maida so that the delicate wrapper doesn't tear. But, traditionally, Maida is not added
The recipe can be divined into 4 parts
- Making the Filling
- Making the Dough for the Wrapper
- Making the Kadubus
- Steaming
I have also added a video so that Its easier for you to follow the steps
Khara Kadubu is a traditional steamed sweet dumpling & in Karnataka, these are made on the day of Naga Panchami. These Kadubus are made out of Rice Flour wrappers & filled with a mixed Lentil filling.
Though a bit time consuming to make, these are delicious & we eagerly wait for Naga Panchami to make them
The Other 2 most commonly made dishes on Naga Panchami are Sihi Kadubu & Uddina Kadubu & you can find them on the blog here & here
They are a bit tricky to make especially for a beginner, but if you get the consistency of the dough right, then the rest is a breeze.
- Making the Filling
- Making the Dough for the Wrapper
- Making the Kadubus
- Steaming
I have also added a video so that Its easier for you to follow the steps
How To Make Rice Flour Wrapper
Makes About 30 Kadubus
You Will Need:
- 2 Cups Rice Flour (I used the traditional Paavu Measurement)
- 2 tablespoon Maida/All Purpose Flour
- 2 Cups Water
- 1/4 teaspoon Salt
- 2 teaspoon Oil
How To:
In a heavy bottomed pan, heat 2 cups of water. Add Oil, & Salt. When it comes to a boil, quickly add in the flour & whisk swiftly such that no lumps are formed
The ratio of Water:Flour should always be 1:1
Sprinkle some water on top & cover with a lid & let it cook for 1 minute on low flame
Turn off the heat & after 10 minutes, transfer the cooked flour onto a wide bowl
When cool enough to handle, apply oil to your palms & knead well to form a soft dough
You will want to knead for about 5 minutes
Transfer the dough into a bowl & cover with a damp kitchen towel
How To Make the Filling
The Spicy Lentil filling is quite similar to the Nuchina Unde Mix except that we do not add Onions & Dill Leaves here
You Will Need:
- 1/4 Cup Chana Dal
- 1/4 Cup Toor Dal
- 1/4 Cup Moong Dal
- 3 Green Chilies
- 3 Red Chilies
- 1 teaspoon Cumin Seeds
- A small Piece of Ginger - Chopped
- A few curry leaves
- Chopped Coriander Leaves - 1 tablespoon
- Salt
Wash all the 3 lentils in water & soak them together for about 3 hours or overnight.
In a mixie, grind the lentils coarsely along with the other ingredient
In a mixie, grind the lentils coarsely along with the other ingredient
Add a dash of water & grind inyo a coarse paste
Transfer into a bowl, add chopped Coriander & Curry Leaves & mix well. The filling is ready
Stuff the Wrapper with the Lentil Filling
Pinch lime sized balls from the dough & dust them with rice flour & roll into a longish wrapper with the help of a rolling pin.
Place a teaspoon of the filling in the center & wrap the dough into a crescent shaped Kadubu
Repeat this till you finish off the dough & the filling. You will get about 30 Kadubus with this measurement
Steam The Kadubus
Place all the kadubu onto a plate in one line without overcrowding the plate & steam them for 10 minutes
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