Kadabu

Servings: 2

Ingredients:

Content	Quantity	Comment
For Spicy Stuffing
Channa dal	3-4 tbsp	Soaked for 2-3 hours
Rice Idli batter	1 cup	You can use left over idli batter also
Green chili	1 big	Chopped
Coriander leaves	2-3 tbsp
Curry leaves	1 sprig	Chopped if fresh / crushed if dry
For Sweet Stuffing
Coconut	½ cup
Jaggery	¼ cup	Powdered
Elaichi powder	¼ tsp
For Puri’s
Rice flour	½ cup
Water	1 cup
Oil / ghee	1 tsp + 2 tbsp	For cooking + For greasing

Method:

Spicy Kadabu:

Heat water in a pan with a 1 tsp of oil and a pinch of rice flour. This avoids formation of lumps. Once the water starts boiling, add the rice flour bit by bit, slowly and mix well as shown.

                

Set it aside to cool for 5-10 mins. Meanwhile mix soaked channa dal, green chilies, coriander leaves and curry leaves to the idli batter keep it ready.

                

Grease hands with oil / ghee, and knead the rice dough well. Make small balls and roll it into small puri's. Place the idli batter mixture a bit at the center and fold into half. Continue the same with remaining dough. (Keep half of the dough for sweet stuffing.) Grease idli plates with oil / ghee and place the stuffed kadabu's and steam in idli cooker for 5-10 mins or until done. Pierce a knife and check if the knife comes out without anything stuck to it.

                 

                 

                 

Remove Kadabu from the plates. Serve hot with coconut chutney.

Sweet Kadabu:

Mix jaggery, coconut, and elaichi powder and keep it ready. Roll the remaining dough into small puri's and place the sweet stuffing in the center. Fold the puri into half and press the sides to close the mixture. Cook similar to spicy kadabu's.

                 

                 

                 

Serve hot.

Tips:

The idli batter mixture used as stuffing can also be used to make just idli's instead of kadabu's.