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24 July, 2017

KUCHHIDA KHARA KADALE/UDDINA KADUBU/STEAMED RICE FLOUR SAVORY GUJIYA

Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh Tags: ,

We prepare this steamed rice Sihi and khara (sweet and spicy) kadubu (dumplings) particularly on Nagara Panchami. Actually it is very popular in Karnataka as sihi kadubu, uddina kadubu (spicy) and kadale kadubu (spicy). A very yummy & tasty dish which is steamed ie…. totally oil free/guilt free ! Sweet mixture ie… fresh coconut & jaggery mixture and spicy mixture ie… (1) soaked urad dal & spice mixture & (2) Chana dal and spice mixture is filled in rice flaps and cooked in steaming method. Systematically turmeric leaves or banana leaves are used to make both the types of  khara kadubu, but it is little difficult to get either of the leaves here in Gurgaon, so… I tried making it in dried leaves (muttugada yele) which we use for eating food. So you can use either turmeric leaf or banana leaf to make this particular Kadubu. I guess almost everybody is this dish’s biggest fans !!   

To make it easy for the beginners/learners I have mentioned all the ingredients in small quantity, so that it becomes easy for them to try it out.

NOTE : Soak dried leaves (muttugada yele) in water for 1 hour or so before making kadubu, so that it will become easy to fold the leaf

 

Please also do check kuchhida khara batani kadubu, sihi-khara ottu shavige , Stuffed or sandwich Idly , Kuchhida sihi kadubu

Ingredients :

For rice flaps :

  • Rice (preferably sona masoori) – 1 cup
  • salt –  1/8 tsp
  • Water – needed for grinding

 

PROCEDURE :

  • Soak the rice for 2 to 3 hours and then grind it along with salt, into a smooth & thick batter by adding less water
  • The batter should be of dosay/dosa batter consistency

   

     

For khara(spicy) filling :

For kadale kadubu :

  • Bengal gram(chana dal) – 1/2 cup
  • Green chilli – 2
  • Red chilli – 2 – 4
  • Hing – 1/8 tsp
  • Ginger – half an inch piece
  • Grated fresh coconut – 2 to 3 tbsp
  • Curry leaves – few
  • Coriander leaves – 1 tbsp
  • Salt to taste

     

PROCEDURE :

  • Soak the dal for 1 to 2 hours, then grind it coarsely by adding green chilli, red chilli, ginger, salt and hing by adding less water

  • Transfer to a bowl and add in grated fresh coconut, curry leaves, coriander leaves

  • Mix everything well and keep it aside covered

 

For Uddina kadubu :

  • Urad dal – 1/2 cup
  • Chana dal – 1/2 tbsp
  • Fresh coconut (chopped) – 2 tbsp
  • Green chilli – 2 to 4
  • Black pepper corns (crushed) – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 1 tbsp
  • salt to taste

 

PROCEDURE :

  • Soak both the lentils separately for 1 to 2 hours, then grind only urad dal by adding green chilli and salt into a smooth batter, by adding less water

  • Transfer it to a bowl, and add in soaked chana dal, chopped coconut, crushed black pepper corns, cumin seeds, curry leaves

  • Mix everything well and keep it aside covered

 

PROCEDURE TO MAKE KHARA KADUBU : (same method is followed to make both the kadubu)

  • Arrange the washed & wiped leaves, spread some rice batter (ground) evenly on it

   

  • Now spread the stuffing on one side of it and fold the leaf (I forgot to take the kadale kadubu Pic)

    

  • Repeat the same with remaining leaves
  • Place them in a steamer and steam them for 15  minutes
  • Allow it to sit for few minutes, then take out from the cooker/steamer and slowly remove the leaves
  • Serve hot with spicy coconut chutney