Kadabu is deep fried sweet dumplings with a dried coconut filling. It is a mandatory food during Ganesha Chaturthi. There are two types of filling that goes in them – one is hoorna (chana dal, jaggery and coconut) and the other one is dried coconut. I have shared the recipe with coconut filling earlier. In this recipe, I am using hoorna as the filling.
The hoorna stuffing is prepared the same way it is prepared for holige. You can find the fail-proof recipe for holige here.

Traditionally kadabu is served with ghee. A small dent is created in the center of the kadabu and ghee is poured into it. Make this for your next celebration and enjoy.

Ingredients:

For the dough:

Plain flour (maida) – 1 cup
Fine semolina (suji/rava) – 2 tbsp
Ghee – 1-2 tbsp
Oil for frying the kadabu

For the stuffing:

Split Bengal gram (chana dal) – 1 cup
Jaggery – ¾ cup, grated
Coconut – ¼ cup, grated
Cardamom powder – 1 tsp

Method:

To make the dough:

1. In a large bowl, mix together flour, semolina and ghee
2. Combine them well with fingers. A good indication to know if the outer cover will be crunchy and crisp is that when you take some flour in your hand, it should hold together
3. Slowly add water and knead into a slightly stiff dough
4. Cover with a moist kitchen towel and set aside for 30 minutes

To make the stuffing:

1. Wash the chana dal and soak for 1 hour. Rinse it thoroughly, add fresh water and boil until the lentil is completely cooked, but not mushy
2. Strain the dal and completely remove the water. You may use the water to make holige saaru
3. Transfer the cooked lentil and coconut into a food processor or mixer and grind to form a paste
4. Now in a thick bottom pan, add the paste and jaggery and cook on medium heat stirring in between
5. Cook the hoorna until all the moisture dries out and it comes together as a mass. Add cardamom powder and mix well
6. Cool the hoorna completely

To make the Kadabu:

1. Once the dough is rested, pinch out lemon-sized ball. Roll it into a thin disc
2. Cut into small discs using a cookie-cutter or a sharp lid
3. Put in 1-2 tbsp of hoorna. Apply water to the edges, bring the ends together and seal it completely
4. Repeat with rest of the dough
5. Heat oil in a frying pan
6. Fry the kadabu in batches on medium-low flame until golden
7. Serve kadabu with ghee

In a large bowl, mix together flour, semolina and ghee

Slowly add water and knead into a slightly stiff dough. Let the dough rest

Wash the chana dal and soak for 1 hour

Boil it and grind along with coconut to make a smooth paste

Add jagerry and cook them together

Cook the hoorna until all the moisture dries out and it comes together as a mass. Add cardamom powder and mix well

Cool the hoorna completely

Once the dough is rested, pinch out a lemon-sized ball and roll it into a thin disc. Cut into small discs using a cookie-cutter or a sharp lid

Put in 1-2 tbsp of hoorna

Apply water to the edges, bring the ends together and seal it completely

Fry the kadabu in batches on medium-low flame until golden