Latest
Mango Kuchhida Shavige Kadubu |Mango Dough Steamed Kadubu| Amaranth leaves Pepper Stir Fry | Soppina Hittu Menasu | Chitranna | New Delhi Temple Prasada Style Chitranna | Ripen Jackfruit or Halasina Hannu Hesarubele Payasa | Tomato Doddapatre Tambuli | Raw Mango Fresh Red Chilli Spicy Rice Paneer Mosaru Sasive | Paneer Mustard Curry | Potato Green Grapes Fresh Red Chilli Dry Curry | Mango Kuchhida Shavige Kadubu |Mango Dough Steamed Kadubu| Amaranth leaves Pepper Stir Fry | Soppina Hittu Menasu | Chitranna | New Delhi Temple Prasada Style Chitranna | Ripen Jackfruit or Halasina Hannu Hesarubele Payasa | Tomato Doddapatre Tambuli | Raw Mango Fresh Red Chilli Spicy Rice Paneer Mosaru Sasive | Paneer Mustard Curry | Potato Green Grapes Fresh Red Chilli Dry Curry |
Snacks| Roasted| Baked| Deep fried| Steamed|

Mango Kuchhida Shavige Kadubu |Mango Dough Steamed Kadubu|

Divya Suresh
Mango Kuchhida Shavige Kadubu |Mango Dough Steamed Kadubu|

ಮಾವಿನ ಹಣ್ಣಿನ ಕುಚ್ಚಿದ ಸಿಹಿ ಮತ್ತು ಖಾರದ ಶ್ಯಾವಿಗೆ ಕಡುಬು |

This is yet another my this year’s experiment with ripen mango. As you all aware, I do make string hoppers flavoured with ripen and raw mango and I have named it as – mango ottu shavige

So to enhance this mango ottu shavige recipe further, this year, I made kuchhida kadubu which is stuffed with a sweet coconut jaggery mixture and a savoury lentil-peas green chilli version in a different look and named it as – mango kuchhida shavige kadubu

I mean, instead of making our usual rice flaps, I made string hoppers using this steamed mango dough and then stuffed them with sweet and savoury fillings

And also this time, I have put more quantity of mango puree in the dough comparatively and made both sweet and savoury versions using the same dough

Ingredients : measuring cup used – 250 ml

Sweet Shavige Kadubu :

Savoury Shavige Kadubu :

  • Soaked toor dal and chana dal – 1/2 cup
  • Fresh green peas – 1/2 cup
  • Green chilies – 4
  • Rock salt – 1 tsp
  • Coriander and curry leaves, chopped – one fist full
  • Grated fresh coconut – 1/3 cup
  • Grated raw mango – 2 to 3 tbsp

Dry grind together lentils, peas, green chilli and salt into coarse paste, transfer to a bowl, then put coriander-curry leaves mixture, raw mango and coconut, mix everything well – savoury stuffing is ready

PROCEDURE : You can check the detailed recipe of forming the dough here – sihi khara ottu shavige

  • Put mango puree and water together in a container, heat and let it come rolling boil
  • Now reduce the heat to low, put the rice flour all at once in the centre of the container and leave it like that for a minute or so
  • Then stir continuously until the mixture comes as a whole, remove from the heat, transfer to a wide plate and knead well when it cools down a little
  • Divide into portions, put a portion of the dough into a squeezer (with small holes) and squeeze into required size on either parchment paper or banana leaf
  • Place the filling (sweet or savoury) on one side and cover the kadubu from the other side
  • Make sweet and savoury versions separately in two batches
  • Repeat this with both remaining dough as well as filling, and steam them in a steamer for 10 to 12 minutes

By the way, along with these two versions, I also made ripen jackfruit kadubu as well, I have just added chopped ripen jackfruit to the coconut jaggery mixture, rest made in the same method. Below you can have a look at the pics