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4 cups -
2 cups -
dal as per your option)
2 cups - crushed
(made into small pieces)
5 to 6 -
2 - cardamoms, peeled and crushed
1 - small piece of dry
(cut into small pieces)
1 tsp - misri
1/4 tsp -
Oil for frying
Water for kneading atta
How to Make Special Kadubu
Mix the wheat flour with water and knead it well.
Make a dough.
Keep it aside.
The dough should neither be too tight nor too loose.
Cook the dal in a pressure cooker for 3-4 whistles.
When it cools down, put the crushed jaggery in it and keep the container on a low flame.
Allow it to cook well till mixture of dal and jaggery becomes tender and water in it vaporises.
When it cools, blend it till it becomes a fine paste.
Now mix cashewnuts, raisins, cardamom powder, dry coconut pieces, misri and nutmeg powder with this paste.
Convert the dough into small balls.
Roll each ball in the form of a puri.
Place 1 tbsp of the above mixture in the middle.
Apply water around the edge of the puri and close it (in the semi circular form).
Now deep fry this semi-circular shaped kadubus in the oil till they become brown in colour.
Serve hot kadubus with ghee.
Kadubus taste good when ghee is added to a hole made in the middle of it.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.