Kara Kadubu Recipe (Malanad Style Steamed Spiced Rice Dumplings)
Popular Malnad Breakfast & Snack
Kara Kadubu Recipe is a popular breakfast and tea time snack recipe from the Malanad region of Karnataka. Kadubu is a steamed dumpling made of rava or coarsely ground down rice. A handful of spices are used to give it a touch of flavour, but it is a humble, simple everyday breakfast in most homes of the region. You can serve the Kara Kadubu along with Uchellu Chutney for a typical Malnad-styled breakfast or evening snack with Huchellu Chutney.
Have you tried some of the other popular regional breakfast specialties from other states of India such as
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4 Servings
Ingredients
- 1 cup Rice rava , or idli rava
- 2 cups Water
- 1 teaspoon Cooking oil
- Salt , to taste
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Butter
- 1/4 cup Fresh coconut , grated
How to make Kara Kadubu Recipe (Malanad Style Steamed Spiced Rice Dumplings)
To begin making the Kara Kadubu Recipe, first prepare the mixture for the batter. To do this, place a deep pot on the heat. Add sufficient water to it and bring it to a boil, along with a teaspoon of oil and a dash of salt.
Once the water comes to a rolling boil, gradually and continuously add the rava to it while continuously stirring the mixture. Keep stirring so no lumps remain, and the mixture is smooth.
Lower the heat, cover the pan with a lid and cook it for five minutes.
Switch of the heat, take the pot off and mix it up once more. Transfer the mixture onto a wide plate and allow it cool.
Once it has cooled just enough to handle, add jeera, grated coconut, butter and salt to taste if required. Mix well, knead it with your fingers so that the mixture comes together in a ball.
Pinch off lemon sized portions and roll them between your palms to make balls. Repeat this till no mixture remains.
Place the prepared balls in a steamer or idli stand of a pressure cooker and steam them like you would steam idlis.
After about 10 minutes of steaming, open the cooker and take them out.
Serve the Kara Kadubu hot along with Coconut Chutney or Huchellu Chutney.
Madhuri Aggarwal
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.
