Sweet & Khara Rava Kadubu

Kadabu or Kadubu is one of the Karnataka Food. Kadubu can be stuffed with sweet coconut or some spicy dal.
Here is two varieties of kadubu Spicy and Sweet.
1. Kadubu stuffed with Moong and Cabbage Dry Curry and  Jaggery - Coconut Stuffed.

Kadubu is a simple steamed dish. 
Kadubu is prepared during festivals like Nagara Panchami, when they worship Naga devati /Snake. That festival falls during the Shravana month when the rain starts to slow down its pour. Shravana Month is very precious for Hindus. The month is full of festival,  celebration and enjoyable time.
Normally Kadubu is done using raw rice and some prepare with Millets. I have tried this Kadubu with thin variety of rava/chiroti Rava.
There were some banana leaves and I thought of making use of it. So the YUMMY Kadubu is here.
I have prepared Both Spicy and Sweet Kadubu.
For spicy Kadubu - Cabbage and Moong dry curry 
And the sweet Kadubu its usual Jaggery - Coconut Mix.
I had some cabbage - moong dry curry left which was done for lunch. The same curry was used for spicy Kadubu.
It is healthy Kadubu. It is simple and easy to preapre.
NO ONION OR GARLIC IS USED. 
Let us see the recipe

Things Needed :

Chiroti Rava / Thin Variety Rave/Semolina : 1 1/2 Cup
Water : 1 1/2 Cups
Salt : As required
Ghee : 1 Teaspoon
Cabbage - Moong Dal Dry Curry : 1 Small bowl.
Coconut - Jaggery Mix :  1 Small Bowl

Method :

1. Keep 1 1/2 Glass of water to boil.

2. Add thin variety rave/chiroti rave/semolina and mix it well and stir it turns thick.

3. Allow it to cool. Kneed the dough well. Add 1 tsp of ghee and kneed it again.
4. Divide them as small portions.

5. Roll them with roller as thin as you like.

6. Place 1 tablespoon of spicy or sweet  stuffing.

7. Fold the edges and place on piece of banana leaf.
8. Fold the banana leaf around the kadubu.

9. Arrange them in a bowl.

10. Steam in pressure cooker or idli cooker for 12 to 15 minuurwa.
11. Remove it from the bowl and arrange the kadubu on a tray or plate.

12. Serve with your choice of side dish and ghee.

Note :

Use of banana leaf is optional. But it is said that use of banana leaf is healthy. Use of more spice is optional.
Use powder jaggery to mix it with grated coconut. It mixes well with fresh grated coconut.
Time : 30 Minutes : If Cabbage - Moong Dry Curry is ready.
Serves : 2 to 3 

Preparing Cabbage - Moong Dry Palya :

Wash and cut cabbage as thin and cook with 1/2 cup of moong dal. Season with mustard seeds, jeera, ingh, green chilly and curry leaves. Add cooked cabbage and moong dal and stir nicely and slowly.
Add salt. Mix it well and add grated coconut. Shift it to a serving dish.
Cabbage - Moong Dal Dry Curry is ready to Serve.

 Made some Modakas with same dry curry and sweet mixture stuffings. It looks cute and definitely kids will surely love to eat them. So this idea of giving shape while preparing food definitely attract kids and you can say sweet and spicy Modakas.

Jack Fruit - Rava - Pepper Idli.

Jack fruits season is here and here we go with Jack Fruit - Rava - Pepper Idli. 

No jaggery in this Jack fruit - Rava - Pepper Idli. It is a famous breakfast food in South Canara/Dakshina Kannada and other places in Karnataka.

 I have prepared jack fruit spicy idli before. Now it it Jack fruit - rava - pepper idli time. Jack fruit is from my sister Vijaya Lakshmi's house. When I went this time we brought one big jack fruit and the fruit is so tasty.

I thought of preparing jack fruit idli.

I have used medium size rava/semolina, coconut, pepper pods and a pinch of cooking soda.

I used the mixi only to grind the jack fruit pieces.

This Jack fruit idli is good for breakfast, kids snack box, travelling and picnic too.
It is a simple, with out jaggery Jack fruit idli and you can eat this Jack fruit - Rava - Pepper Idli at any time of the day.

Things Needed :

Jack fruits : 20 pieces or little more
Rava /Semolina : 1 1/2 cup
Pepper pods : 5 to 6
Coconut : 1 Cup
Salt : A little
Cooking Soda : A pinch

Method :

1. Cut jack fruits grind it with out using water and shift it to a big bowl.

2. Grate coconut and and mix it with jack fruit batter.

3. Add rava / semolina, a pinch of salt and mix it well.
4. Let it rest for 5 minutes.

5. Grease idli plates with ghee or coconut oil.
6. Add a pinch of cooking soda and mix the batter nicely.

7. Add this jack fruits idli batter to each idli mould. ( tatte).
8. Arrange them and keep it in a idli cooker /pressure cooker and cook for 15 to 20 minutes. ( Put a glass of water below the pressure cooker and then place the plates).

9. Put off the fire and take out the idli from idli plates.

10. Serve with ghee and pickle or any side dish or your choice.

Note :

Do not add any water while grinding jack fruits. You can also grind coconut along with jack fruits.
I just mixed fresh grated coconut with jack fruit batter. Let the whole batter rest for 5 minutes after you add rava. Add cooking soda at the last point. Just before you cook idli. A pinch of bicarbonate soda /cooking soda is enough to use.
Adding pepper is optional. But it is better to use pepper pods, so that it reduces the gas in jack fruits.
Time : 30 Minutes.
Serves :3 to 4.

Urid - Moong Dal Kadubu

" Eat breakfast like a king  lunch like a prince and dinner like a pauper " is an old saying.

Yes, you need to eat breakfast nicely. That helps you stay healthy for a long duration. But you should also note one should eat good healthy breakfast. Here is such one breakfast  prepared using urid and moong dal. Dals/legumes are healthy and rich in proteins.

I have used Urid dal, moong dal, very little amount of rava / semolina, pepper, ginger, curry leaves and green chilly. 

I call this food as Kadubu because it is fermented and steamed food. We can call it as spicy kadubu or tatte kadubu. You can try out dokla which is very famous Gujarathi /Rajastani food. You can add seasoned mustard and bit of sugar /jaggery mixture on the top with coconut gratings. 

You can have any type of chutney or gojju. We had this kadubu with pickle, Curry leaves chutney powder and Kesu /colocasia gojju / curry.

This Urid - Moong Dal Kadubu is good for breakfast, as snack in the evening and for dinner. 

Let us see the recipe Now :

Things Needed : 

Urid dal : 1 Cup 

Moong Dal : 1 cup

Rava /Semolina : 1 Handful : Optional

Pepper Pods : 6 to 8 

Curry Leaves : 6 to 8

Coriander leaves :  2 Tablespoons

Salt : To Taste

Asafoetida : A little 

Eno Salt : 3/4 Tablespoon

Method :

1. Wash and soak urid dal and moong dal for 2 to 3 hours.

2. Grind it with pepper pods with required water. ( Grind it nicely ).

3. Remove from the mixi jar and put the batter in a big bowl. Add salt and mix it well.

4. Let it ferment for over night or 5 to 6 hours.

5. Wash and cut coriander leaves, curry leaves, washed - grated ginger and mix it with the batter.

6. Add a little asafoetida and mix it well. Add a handful of rava and mix it. (2 to 3 tablespoons)

7. Apply ghee or oil to two bowls or plates . I used one cooker container and a round plate.

8. Mix all the ingredients nicely and add 1teaspoon of eno. Mix it well and pour it to the plate and the container.

9. Keep a pressure cooker or idli cooker on the fire and put some water. Place a bowl inside.

10. Keep the batter filled bowl and the plate inside the cooker and cover its lid.

11. Let it cook for 25 to 30 minutes. 

12. Remove the cooker lid and prick the knife edge to cooked kadubu to know it is done. ( Cooked completely)

13. Remove it from the cooker and leave it for few seconds. Sprinkle some water on the top and cut kadubu into half and quarter. 

14. Remove it from the plate and put it to a serving plate. 

15. Serve with the side dish you have prepared and a spoon of fresh ghee.

Note : 

Grind dals with required water. Adding pepper while grinding helps to reduce the gas content in dals.

The batter should be fermented well to get soft kadubu. Adding rava /semolina is optional.

Time :

Soaking time : 2 hours + grinding 5 to 8 minutes + fermentation 6 hours and cooking time + 30 Minutes. 

Serves : 4 to 5 .

You can try with same kadubu as dokla..Add mustard seeds and jaggery / sugar mixture on the top of kadubu and serve with coconut chutney.

Quick Avalakki Idli ( Without Urid Dal).

When you crave to eat idli in the moring, when you do not have fermented idli batter, when your urid dal stock finished, you have no patience to soak and grind idli batter I think you can try and enjoy this Quick Avalakki Idli. ( with out Urid dal).

Here I have tried Avalakki Idli and it has no urid dal or no fermentation either. Just used rice rava, curd and avalakki/poha/aval/atukalu.

Idli is one of the best breakfast food that every one agrees I think. I do love idli and prepare varieties of idli for breakfast/snack time or even dinner. I do prefer idli because it is steamed and very little oil/ghee is used in the whole process. (Just to apply for idli plates ghee/oil is used).
Varieties of idli can be prepared namely, urid idli, dal idli, pumpkin idli, jack fruit idly, mango idli and so many varieties and so many shapes.

Let us see this idli recipe now :

Things you need :

Idli Rava/Akki Idli Rava : 2 Cups

Thick variety of Avalakkii /Beaten rice/Poha/ Aval/Atukulu : 1 Cup

Curd : 1 Cup 

Salt : As required 

Eno Salt : 1 Teaspoon

Ghee/Oil : 1 Teaspoon

Idli plates /Any cooker container

Idli cooker /Pressure cooker ( I have used Pressure Cooker).

Method :

1. Wash and soak Avalakki/Beaten rice in thick curd for 10 to 15 minutes.

2. Wash rice rava and drain all the water and let it rest.

3. Now grind avalakki till it turn paste or rava consistency.

4. Remove from the mixi jar and put it in a big bowl.

5. Add rice rava with ground avalakki, add salt and leave it for 5 to 10 minutes.

6. Put little water in the pressure cooker and keep it on fire.

7. Wash idli plates and apply ghee/oil to each mould in idli plate. Keep them ready.

8.  Now add a teaspoon of Eno salt to rice rava, avalakki, curd mixture and mix it well.

9.  Add a teaspoon of Eno Salt and stir the batter nicely. Mix it again and take a ladle and pour idli batter to each idli mould.

10. Arrange the idli plates with idli batter and keep it in a pressure cooker/idli cooker.

11. Cover the lid and cook for 10 minutes. Put off the gas.

12. Remove cooked idli from the cooker. Let it cool for a minute.

13. Remove soft, fluffy idli from each idli plate with a help of spoon or knife edge.

14. Put all the idli in a serving dish and serve with chutney /sambar/pickle or any other side dish.

15. Add a spoon of ghee just before serving.

Note :

Idli batter should be loose, add water if required. ( Do not make the batter watery, idli may not turn as fluffy).
Add Eno salt at last just before you put idli batter in idli plate. No need to rest the batter after adding Eno Salt. ( They might turn hard and will not be fluffy if you allow the batter to rest after adding Eno salt).

Adding thin avalakki is optional. Use thick curd to mix then use butter milk to dilute the batter. It should be like normal idli batter. (Urid + Rice idli batter). Washing idli rava is optional. 

Time : Preparation : 20 Minutes + Cooking time : 10 Minutes = Total time = 30 minutes.

20 idli can be prepared. ( According to the size ).

ಅವಲಕ್ಕಿ ಇಡ್ಲಿ ಮಾಡೋ ವಿಧಾನ ..ಸಂಕ್ಹೀಪ್ತವಾಗಿ 

ಅಕ್ಕಿ ರವೆ  : 2 ಲೋಟ

ದಪ್ಪ ಅವಲಕ್ಕಿ : 1 ಲೋಟ

ಗಟ್ಟಿ ಮೊಸರು : 1 ಲೋಟ

ಉಪ್ಪು: ರುಚಿಗೆ ತಕ್ಕಷ್ಟು 

ಇನೋ ಸಾಲ್ಟ್ :  1 ಸಣ್ಣ ಚಮಚ 

: ಮಾಡುವ ವಿಧಾನ :

ಅವಲಕ್ಕಿಯನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆದು ಮೊಸರಿನಲ್ಲಿ ಕಲಸಿ ೧೦ ನಿಮಿಷ ಹಾಗೆ ಇಡಿ.

೧೦ ನಿಮಿಷದ ನಂತರ ನೆನೆಸಿದ ಅವಲಕ್ಕಿಯನ್ನು ಮಿಕ್ಷಿ ಮಾಡಿ ದೊಡ್ಡ ಪಾತ್ರೆಗೆ ತೆಗೆಯಿರಿ.

ಅರೆದ ಅವಲಕ್ಕಿ ಮೊಸರಿಗೆ ಅಕ್ಕಿ ರವೆಯನ್ನು ತೊಳೆದು ಬೆರೆಸಿ. 5 ನಿಮಿಷ ಹಾಗೆ ಬಿಡಿ.

ಈಗ ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಚೂರು ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ ಸವರಿ. ಇಡ್ಲಿ ಕುಕ್ಕರ್ ಅಥವಾ ಪ್ರೆಸರ ಕುಕ್ಕರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಒಲೆಯ ಮೇಲಿಡಿ 

ಇಡ್ಲಿ ಹಿಟ್ಟಿಗೆ ಇನೋ ಸಾಲ್ಟ್ ಹಾಕಿ ಚೆನ್ನ್ನಾಗಿ ಕಲೆಸಿ, ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆಗೆ ಹಾಕಿ ಇಡ್ಲಿ ತಟ್ಟೆಗಳನ್ನು ಒಂದೊಂದಾಗಿ ಜೋಡಿಸಿ ಕುಕ್ಕರ್ ನಲ್ಲಿಡಿ. ಕುಕರ್ ನ ಮುಚ್ಚಳ ಮುಚ್ಚಿ ೧೦ ನಿಮಿಷಕಾಲ ಬೇಯಿಸಿ . ( ಪ್ರೆಶರ ಕುಕ್ಕರ್ ಆದಲ್ಲಿ ಅದರ ವೆಯಿಟ್ ಇಡಬೇಡಿ.

ಹಬೆಯಲ್ಲಿ ಬೇಯಿಸಬೇಕು )

ರುಚಿ ರುಚಿಯಾದ ಮೃದುವಾದ ಇಡ್ಲಿ ಸವಿಯಲು ಸಿದ್ದ . 

ಓದಿ, ಮಾಡಿ ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ ...