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For the dough:
1 cup - Fine rava (upma rava is not suited for this)
1/4 cup -
1-2 tbsp - Ghee/Butter
Water, for preparing the dough
Oil for deep frying
1/2 cup - Desiccated coconut/ Copra/ Kobbari
1/2 cup - Confectioners / powdered
1 tsp - Powdered elaichi/Cardamom
1-2 tbsp -
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
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.