Recipe by
Total Time:
8-12 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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How to Make Kadubu

  • Soak the rice overnight.
  • Drain out the water thoroughly and powder it in a blender.
  • The powder should be extremely fine.
  • Boil 1.5 cups of water in a kadai.
  • To this, add the rice powder and stir continuously to form a single dumpling.
  • Remove from stove and knead well, like chapati dough.
  • Pull out small balls and roll them into chapati like discs.
  • Place about 2 tsp of filling in the centre and fold the rice chapati.
  • Seal the ends with the help of some water.
  • Place the kadubu prepared on a plantain leaf and steam cook for about 7-9 mins.
  • Filling: Mix jaggery and coconut in a kadai and place it on a low heat flame.
  • Stir continuously until the jaggery melts and blends well with the grated coconut.
  • You can adjust the quantity of jaggery according to your taste.
  • Add ilaichi powder and remove the contents from the stove.