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A tasty snack from the kitchens of Karnataka, Kadubu can be enjoyed for breakfast or as an evening snacks.

There are numerous types of Kadubu made in Karnataka. Some kadubus are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed.

Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed.

These kadubus that are made without a stuffing are quite easy and can be made quickly for breakfast. Here is one such handy Kadubu recipe from Karnataka.

You can also try other classic recipes from Karnataka like Akki Roti or Rava Dosa.

Kadubu recipe - How to make Kadubu

Preparation Time:    Cooking Time:    Total Time:     15Makes 15 kadubu
Show me for kadubu

  1. Dry roast the rice semolina on a medium flame for 1 to 2 minutes. Keep aside.
  2. Combine the coconut, cumin seeds, green chillies and blend it to a coarse mixture. Keep aside.
  3. Put 3 cups of water , oil and salt in a deep pan and allow to boil on a medium flame for 5 minutes.
  4. Add the coarse mixture, coriander and curry leaves, mix well and cook on a medium flame for 1 to 2 minutes.
  5. Gradually add the roasted rice semolina while stirring it continuously , to make it like a thick upma. Keep aside to cool slightly.
  6. Apply little water on your fingers and divide the upma into 15 equal portions.
  7. Roll each portion using your palms and shape into a round flat tikki.
  8. Repeat step 7 to make 14 more portions.
  9. Place all the flatten portion in a steamer over lapping each other and steam it for 20 minutes on a medium flame.
  10. Serve immediately with chutney, sambhar.
Nutrient values (Abbrv) per kadubu
Energy58 cal
Protein1.1 g
Carbohydrates7.5 g
Fiber0.5 g
Fat2.6 g
Cholesterol0 mg
Sodium2.9 mg
Click here to view calories for Kadubu


 on 19 May 18 04:56 PM

These are the softest snack I ever tasted. Just like idli, the procedure seemed a bit lengthy but was worth the end result .