Friday, 24 May 2013

Kadubu Recipe

Posted by Unknown at 07:55:00
Kadubu recipe is one of the ancient recipe prevalent in South Kanara. It is one of the ideal and healthy morning breakfast recipe dish. It is rich in protein as it contains Urad Dal. Usually Urad dal is compared to the meat because the protein contents are almost the same. So, it it ideal for vegetarians to consume Urad dal every now and then.
This is actually nothing but idli in a different shape and size. Some people get it steamed in a cup shaped out of jack fruit leaves which is usually referred to as Gunda

kadubu







How To Prepare Kadubu

Once the batter is ready, it takes around half an hour to get steamed.

Kadubu Ingredients

  • Urad Dal - 1 cup
  • Raw Idli Rice - 2 cups
  • Methi seeds - 1 tsp
  • Salt - As per requirements

kadubu recipe

Method To Prepare Kadubu

  • Firstly, soak the Urad Dal and the methi seeds in a bowl separately.
  • Soak the rice separately for around 3-4 hours
  • Grind both of them separately and finally mix them and add salt ( as required)
  • Let it stay over night for fermentation.
  • The next morning, mix it properly with the spatula ( big spoon) so that the salt is properly mixed with the batter.
  • Take long steel glasses which you normally use it for drinking water.
  • Grease it with the oil so that the batter does not get stuck to the cup and will come out easily after steaming session.
  • Take a big vessel (which is usually called Idli cooker or in south kanara we call it as tonduru)
  • Place the cups filled with the batter inside the idli cooker.
  • Let it get steamed for around 35 - 45 minutes.
  • Let it cool down later on.
  • Now, take a small spoon and release the boiled kadubu from the cup by inserting it in the sides of the steel glass.

You Kadubu is now ready !!!!!

You can serve this is  an plate along with coconut chutney, menaskayi ( muddu huli or Raw Mango Curry ) or even with the sambar.


Kitchen Masti Points

  1. If the batter is not fermented properly the kadubus will turn out harder. So, in order to get a soft kadubu , let the batter get properly fermented for at least 8 hours
  2. See to it that too much of water is not added while grinding, otherwise after steaming the kadubus, the batter will shrink and the soggy kadubus will come out.
  3. Some people add boiled ground rice so that the kadubus will turn out to be softer.
  4. In the evenings, the left over kadubus can be crumbled properly which can be mixed with onions, green chillies, coriander leaves and add a dash of tadka which will turn out to be a delicious evening snack for the children.
cup idli

Thats it !!!

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