Kadubu is a favourite at home. It consists of stuffing of Tuvar and Chana dal inside roti-like structures rolled out of steamed rice flour. When Amma had come home few days ago, she was telling me about another version in which the stuffing is made of Urad Dal which grandpa used to love – a taste from his side It tasted sooo sooo yummy and is a new addition in the list of ‘Holiday Breakfasts’ considering that it deserves some leisure eating and also demands some more effort and time.
Here we go:
Urad dal – 1 cup (soaked for about 2 hours)
Rice – 2 cups
Coconut (cut into small pieces) – 1/2 cup
Chana dal – 2 tbsp
Green chillies – roughly chopped – 5
Coriander and curry leaves – roughly chopped
Ginger – peeled and roughly chopped – 1/2 inch
Cumin seeds – 1 tsp
Pepper – 1/2 tsp
Salt – to taste
Hing – a pinch
Wash the rice , drain well and powder it in the mixer to form a coarse powder (dry). Sieve this powder. Use the powder obtained for making the outer covering and the coarse rava-like mixture remaining inside the sieve for the stuffing. Grind the urad dal into a fine form (just like we do for making Idlis). Add the rice rava, washed chana dal, coconut and ground mixture of chillies, coriander, ginger, pepper and cumin to this urad mixture.
The stuffing is ready and looks like this!
Now steam the rice flour according to procedure here. Roll the same into sheets, fill the stuffing inside, close and seal well.
Steam the sealed Kadubus in an Idly cooker for about 20 min and they are ready to be pounced on 🙂
I forgot to take pics because everybody got busy eating as soon as they were ready. Here is a pic of only those which remained for the night 😛 So, the pic does no justice to how lovely they look before the pouncing act 😉