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.