Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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/