Ingredients

The following ingredients have 7 Servings
  • Raw Rice - 1 cup
  • Salt - 1/2 tsp
  • For Coconut Filling
  • Grated Coconut - 1 cup
  • Jaggery - 1/2 cup (or little lesser)
  • Water - 2-3 tbsp
  • Cardamom Powder - 1/2 tsp

Instruction

  • For the outer covering
  • Wash and soak the raw rice in sufficient water for a minimum of 5 hours. If you plan to make in the morning, you can soak it overnight too. Instead of all raw rice, a combination of raw rice and boiled rice can also be used.
  • Grind the soaked rice to a smooth batter. There should not be any coarse particles, only then you will get soft kadubus.
  • Remove the ground batter in a bowl. Add additional water to bring it to the right consistency. It should be thinner than regular dosa batter, almost like neer dosa batter.
  • Add required salt to the batter.
  • Switch on the stove, place a kadai and pour the batter in it. Cook on low flame constantly stirring.
  • In about 5 minutes the batter will start thickening. Cook for couple of minutes till it forms a single mass. Switch off.
  • Remove this from the flame and let it cool down a bit.
  • To make filling
  • Melt the jaggery with water in a kadai. Strain it to remove any impurities. If your jaggery is clean, you do not need this step.
  • Take the melted jaggery and grated coconut in a kadai.
  • Heat it for few minutes until all moisture dries up.
  • Add cardamom powder, mix one last time and switch off.
  • To make Kadubu's
  • Pinch out small balls out of the dough and roll it between your palm to make it smooth.
  • Place one ball between 2 plastic sheets or banana leaf. Press using your fingers or with a plate to flatten the ball.
  • Carefully remove the flattened rice dough from the sheet and place it on a idli plate or any steamer plate. Repeat the same with the remaining dough.
  • Spoon in a couple tsp of the prepared filling in one half of the rolled out dough. Close the kadubu's using the other half of the filling. Seal the edges.
  • Steam for about 10 minutes. Cool a little before removing the kadubus from the idli plate.