Kadubu

Kadubu

Kadubu

Veg Vegan

Steamed rice flour dumplings — rice flour mixed with hot water, salt, and a drizzle of coconut oil into a smooth, pliable dough, divided into portions, shaped into smooth cylinders or formed into small cups with a thumb impression, and steamed in a tiered bamboo or metal steamer until the exterior is dry and firm and the interior is soft and slightly chewy. Served immediately with coconut chutney and huli; the kadubu must be eaten hot as it hardens on cooling. Sweet variants (sihi kadubu) are filled with a jaggery-coconut-cardamom paste before steaming for festive occasions. The Udupi kadubu is the rice flour counterpart of the Tamil idli — lighter, more hand-shaped, with a different texture from the mould-steamed idli. Eaten for breakfast with coconut chutney and sambar; a Gowri-Ganesha festival offering in every Udupi household.

Cuisines

Mangalorean Udupi Coorgi Mysore Saraswat North Karnataka

Best for

Breakfast Snacks

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup rice flour
1 cup water
1 pinch salt
1 cup freshly grated coconut
1/2 cup jaggery
1/2 teaspoon cardamom powder
1 tablespoon ghee

Instructions

  1. 1 In a pan, bring water to a boil and add a pinch of salt.
  2. 2 Gradually add rice flour to the boiling water, stirring continuously to avoid lumps.
  3. 3 Cook the mixture on low heat until it forms a smooth dough. Allow it to cool slightly.
  4. 4 In another pan, melt the jaggery with a little water until it dissolves completely.
  5. 5 Add grated coconut and cardamom powder to the melted jaggery and mix well to form a uniform mixture.
  6. 6 Take a small portion of the rice dough and flatten it on a greased banana leaf or a plastic sheet.
  7. 7 Place a spoonful of the coconut-jaggery mixture in the center and fold the dough over to form a semi-circular shape.
  8. 8 Seal the edges well and repeat the process with the remaining dough and filling.
  9. 9 Steam the prepared kadubu in a steamer for about 15-20 minutes until cooked.
  10. 10 Serve warm drizzled with ghee.

Tips

Ensure the dough is smooth and free of lumps for best results. Use fresh banana leaves for an authentic flavor.