Poori press and fillings |
Kharada kadubu |
For casing
Follow the procedure as explained here
For filling
Ingredients
Tovar dhal 1 cup
Grated coconut
2 to 3 table spoon full
Diced coconut 2 table spoon full
Mint leaves ( Chopped
fine) 4 table
spoons
Asafoetida 1
pinch
Salt to taste
Green chilli 1(Chopped)
Byadagi chilli 4
Coriander leaves (Chopped)
2 table spoons
Turmeric 1 pinch
Method
Soak Tovar dhal and Byadagi chillies together for an hour. Grind it into a coarse paste. Add
rest of the ingredients and mix well. Dhal paste should not be stiff. It should
be little soft.
Roll out the rice flour dough like poori and place the
filling in the middle.Fold in to half. Press and seal the edges with wet
fingers .Do not seal the two ends.
I did not roll the dough .I used poori press which I
purchased recently. It is very easy to operate. I feel it is really worth
buying.
Arrange these kadubus on grease plates and steam cook like idlies
for 20 minutes .
Kharada kadubu is ready. Serve with coconut chutney.
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