Kadumbuttu
Veg
Vegan
Steamed round rice flour dumplings — the quintessential staple of the Kodava table, replacing both rice and roti. Rice flour mixed with water and salt, kneaded into a smooth dough, rolled into small rounds, and pressure-steamed until firm and springy. Eaten at every meal — broken apart by hand and dipped into pandi curry, koli curry, or toor dal. The texture is denser and chewier than rice grains, designed to absorb the flavours of the curry it is eaten with.
Cuisines
Coorgi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1 cup | water |
| 1/2 teaspoon | salt |
| 1 teaspoon | ghee |
Instructions
- 1 Bring 1 cup of water to a boil in a saucepan.
- 2 Add salt and ghee to the boiling water.
- 3 Reduce the heat to low and gradually add the rice flour to the water, stirring continuously to avoid lumps.
- 4 Cook the mixture on low heat for about 5 minutes until it forms a dough-like consistency.
- 5 Remove from heat and let it cool slightly until it's comfortable to handle.
- 6 Knead the dough briefly to ensure it's smooth and pliable.
- 7 Divide the dough into small portions and roll each into a smooth ball, about the size of a lime.
- 8 Place the rice balls in a steamer and steam for 10-15 minutes until they are cooked through and firm.
- 9 Serve hot with a curry or chutney of your choice.
Tips
Ensure the dough is smooth and free of lumps before shaping the balls for best results.