Modaka karigadubu recipe | How to make modaka karigadubu | Malnad style karjikai
By Latha on August 23rd, 2017
Modaka karigadubu recipe explained with step by step pictures and a video. Modaka or karigadubu is a malnad style karjikai recipe. Modaka karikadubu is prepared using maida, sugar and coconut. Modaka karigadubu is a very easy and tasty recipe prepared during ganesha festival.
As I said in my karjikai post, the recipe varies from region to region. And in Malnad it is called by name modaka and karigadubu. If it is done in a modaka shape then it is modaka. And if it is done in karjikai shape then it is karigadubu. Modaka and karigadubu stuffing is very simple as compared to karjikai. Modaka and karigadubu tastes very nice. It's like coconut burfi stuffed inside.
Modaka and karigadubu is a top favorite of Lord Ganesha. Ganesha chaturthi festival is ahead and you can find many more recipes like Chakkuli, karjikai, Kadubu, panchakajjaya, varieties of laddus, usli..the list goes on. I have listed all these recipes in one single page for the easy refernce. Click on this link to read all ganesha chaturthi or ganesha festival recipes.
I have posted many Karnataka style sweet recipes like halu bai, thambittu, roasted gram laddu, carrot halwa, rava kesari bath, banana halwa, coconut burfi and badam puri recipes.
I have made a video on this modaka karigadubu recipe, which I have embedded it below. Kindly have a look.
Preparation time: 30 min
Cooking time: 15 min
Serves: 10 no
Ingredients for outer cover: (measuring cup used = 240ml)
- 1/2 cup maida flour
- 2 tsp ghee
- 1/4 tsp salt
- Small pinch of turmeric
- Water as required
- Oil for deep frying
Ingredients for stuffing: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 1/4 cup sugar
- 1 cardamom
Instructions for making modaka karigadubu recipe:
- Take maida or all purpose flour in a wide bowl.
- Add in turmeric, ghee and salt.
- Rub and mix it well.
- Next add in water little by little and prepare a stiff dough. The dough should be much harder than chapathi dough. Cover it and rest it for 20 minutes.
- Now parallely dry grind the grated coconut using a mixer grinder.
- Transfer it into a frying pan. Add in sugar and cardamom powder.
- Stir it on medium flame until excess water content is dried.
- Next knead the dough well and make small gooseberry sized ball.
- Roll it into a small circle which is as thin as possible. Again making it thin is very important to prepare crispy modaka and karigadubu. Place 1 tbsp of stuffing in the middle.
- Bring the edges together, twist and seal it. If it is made in this shape, it is called as modaka.
- Heat oil in a deep frying pan and drop the prepared modaka in the hot oil. While deep frying the modaka either flip it often or throw the oil using the spatula.
- Deep fry them under low medium flame until bubbles are stopped. Please note, oil should be hot but deep frying under low medium flame is very important to retain the color and prepare crispy modaka. Finish frying all modaka and enjoy. Once they are cool, store them in an airtight container.
- Now to prepare karigadubu, fold it like a semi circle.
- Carefully take it in the hand and seal the edges. If it is made in this shape, it is called as karigadubu. Karigadubu will be smaller than karjikai.
- Heat oil in a deep frying pan and drop the prepared karigadubu in the hot oil. While deep frying either flip it often or throw the oil using the spatula.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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