Ingredients

• For the dough:
• 1 cup - Fine rava (upma rava is not suited for this)
• 1/4 cup - Maida
• 1-2 tbsp - Ghee/Butter
• Water, for preparing the dough
• Oil for deep frying
• Filling:
• 1/2 cup - Desiccated coconut/ Copra/ Kobbari
• 1/2 cup - Confectioners / powdered sugar
• 1 tsp - Powdered elaichi/Cardamom
• 1-2 tbsp - Raisins (optional)

How to Make Karigadubu

• Mix all the ingredients for the dough, add enough water and make a stiff dough.
• The dough should be slightly harder than the chapatti dough. Keep aside.
• Mix all the ingredients for the filling in a mixing bowl.
• Adjust sweetness according to taste, keep aside.
• Make small balls from the dough and roll them into small circular rounds. Make sure it is not too thick.
• Spoon in the filling on one half of the circle and fold along the centre.
• Seal the ends with some water or milk. (You can also use plastic/metal press)
• Heat oil in a wok on low-medium heat.
• Fry the Karigadubu in sets until they turn golden brown. Fry both sides.
• Remove from oil and strain no paper towels.
• Once cooled, store in air tight containers.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/