Tuesday, August 13, 2013

Kharada kadubu

Poori press and fillings
Kharada kadubu
For casing 

Follow the procedure as explained here

For filling


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


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.

No comments:

Post a Comment