Kadumbuttu

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.