How to make kara kadubu

 

spicy filling of lentils, coconut, herbs and spices. It is especially popular in Karnataka during festivals and is also enjoyed as a healthy breakfast or evening snack.

Ingredients

For the Outer Layer

1 cup rice flour

1½ cups water

½ teaspoon salt

1 teaspoon oil

For the Spicy Filling

½ cup chana dal

¼ cup grated coconut

2 green chilies, finely chopped

1 teaspoon cumin seeds

½ teaspoon black pepper, crushed

1 teaspoon grated ginger

1 small onion, finely chopped

A few curry leaves

2 tablespoons coriander leaves

Salt to taste

1 tablespoon oil

How to Make Kara Kadubu

1. Prepare the Filling

Wash and soak the chana dal for about 2–3 hours. Drain the water and cook the dal until soft but still slightly firm.

Heat oil in a pan and add cumin seeds, curry leaves, ginger and green chilies. Add the chopped onion and sauté until soft.

Add the cooked chana dal, grated coconut, crushed black pepper and salt. Mix everything well and cook for a few minutes. Finally, add coriander leaves and allow the filling to cool.

2. Prepare the Rice Dough

Bring water to a boil in a pan. Add salt and a teaspoon of oil.

Reduce the heat and gradually add the rice flour while stirring continuously to avoid lumps.

Cover and cook for a few minutes. Once the mixture is warm enough to handle, knead it into a soft and smooth dough.

3. Shape the Kadubu

Take a small portion of the dough and flatten it gently with your fingers.

Place a spoonful of the prepared filling in the center. Fold the dough over the filling and seal the edges carefully.

Repeat with the remaining dough and filling.

4. Steam the Kadubu

Place the prepared kadubu in a greased steamer plate.

Steam for about 10–15 minutes, or until the outer layer becomes firm and cooked through. 

Archana's Kitchen

Allow them to cool for a couple of minutes before serving.

Serving Suggestions

Kara Kadubu tastes delicious with:

Coconut chutney

Spicy chutney

Homemade ghee

Sambar

A cup of hot filter coffee

Tips for Perfect Kara Kadubu

Keep the rice dough soft so the outer layer doesn't crack while shaping.

Don't overcook the chana dal; it should retain some texture.

Let the filling cool before stuffing the kadubu.

Steam only until the outer layer is cooked to keep the kadubu soft.

This traditional Kara Kadubu is simple, filling and full of Karnataka-style flavors—perfect for a homemade breakfast or festive meal.