Kara kadubu recipe | How to make khara kadubu | Karnataka style steamed spicy dumplings

By Latha on September 2nd, 2016

Kara kadubu or khara kadubu recipe

Kara kadubu or khara kadubu recipe explained with step by step pictures. Kara kadubu is prepared using rice, dal, coconut and spices. Kara kadubu is a spicy and tasty steamed rice dumplings prepared during ganesha festival. The stuffing used in these dumplings are almost same as nuchinunde, another healthy and tasty snacks recipe.

I have already posted sweet version of this kara kadubu and is familiar by name kayi kadubu. Through out Karnataka varities of sweets and savories are prepared to celebrate Ganesha chathurthi, a Hindu festival. Chakkuli, kayi kadubu, kari kadubu, modaka, panchakajjaya, varieties of laddus, usli..like this the list goes on.

If you are looking for more Karnataka style sweet recipes then visit our sweets section and if you are looking for more Karnataka style snacks recipes then visit our snacks section.

Kara kadubu recipe

Preparation time: 20 min
Cooking time: 20 min
Serves: 12 no

Ingredients: (measuring cup used = 240ml)

  1. 1 cup rice flour
  2. 1.5 - 2 cup water (depends on rice flour quality)
  3. 1/4 cup grated coconut
  4. 1/4 cup gram dal or chana dal or kadlebele (I have used whole gram)
  5. 2 tsp ghee
  6. 1 - 2 green chili
  7. 1cm length ginger
  8. A big pinch of asafoetida
  9. 2 tbsp chopped coriander leaves
  10. Salt as per your taste
  11. thick plastic sheet or banana leaf

Instructions for making kara kadubu:

  1. Soak gram dal or chana dal for 4 - 5 hours. I used whole gram or chana.gram dal for kara kadubu or khara kadubu
  2. Boil the water in a wide pan along with 1/2 tsp ghee and salt.boil water for kara kadubu or khara kadubu
  3. When it starts boiling add in rice flour all at once.rice flour for kara kadubu or khara kadubu
  4. Mix well for a while and switch off the stove. Cover and set it aside.dough for kara kadubu or khara kadubu
  5. Now transfer the soaked gram dal, grated coconut, green chili, ginger, coriander leaves, asafoetida and salt in to mixer grinder. Add in required water and grind it into a coarse batter having thick chutney consistency.grinding for kara kadubu or khara kadubu
  6. Transfer it to a bowl and steam cook the stuffing for about 5 minutes. The intension is to half cook it and make it little thick, so that it will be easy to handle.coconut and jaggery for kara kadubu or khara kadubu
  7. After steaming mix it well. If it is too dry, add in little water, mix it well again and prepare a soft stuffing. Keep it aside.stuffing for kara kadubu or khara kadubu
  8. By now the rice flour dough would be warm. Grease your fingers with ghee and knead it well. The dough should be soft but stiff.kneading dough for kara kadubu or khara kadubu
  9. Now grease the plastic sheet or banana leaf with ghee and place a lemon sized ball.plastic sheet or banana leaf for kara kadubu or khara kadubu
  10. Grease your fingers or a rolling pin and pat it or roll it into a small circle.making kayi kadubu
  11. Place 1 tbsp of stuffing in the middle.making kara kadubu or khara kadubu
  12. Fold it and seal the edges. Like this finish making 5 - 6 kara kadubu or khara kadubu in the first batch.how to make kara kadubu or khara kadubu
  13. Place them on a greased plate or on a banana leaf and steam cook it for 8 - 10 minutes. And parallely proceed with the making of second batch.making kara kadubu or khara kadubu

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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