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+ servings

Kadubu

Shilpa

spicytamarind.com.au

Ingredients
  

FOR THE DOUGH:

  • 1 cup plain flour (maida)
  • 2 tablespoon semolina fine (suji/rava)
  • 1-2 tablespoon ghee
  • Oil for frying the kadabu

FOR THE STUFFING:

  • 1 cup Bengal gram (chana dal)
  • ¾ cup jaggery grated
  • ¼ cup coconut grated
  • 1 teaspoon cardamom powder

Instructions
 

TO MAKE THE DOUGH:

  • In a large bowl, mix together flour, semolina and ghee
  • 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
  • Slowly add water and knead into a slightly stiff dough
  • Cover with a moist kitchen towel and set aside for 30 minutes

TO MAKE THE STUFFING:

  • 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
  • Strain the dal and completely remove the water. You may use the water to make holige saaru
  • Transfer the cooked lentil and coconut into a food processor or mixer and grind to form a paste
  • Now in a thick bottom pan, add the paste and jaggery and cook on medium heat stirring in between
  • 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

TO MAKE THE KADABU:

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