Kaara kadubu

Ingredients 

Dough or Ookarisida hittu —- please check the recipe dough for kayi kadubu

Urad dhal—1 cup 

Raw rice rava (( raw rice idli rava )— 2 cups

Wash and soak urad dhal in water for 4 to 5 hours.

Wash rice rava drain water and keep ready.

Method for grinding the batter 

Drain  water from urad dhal and grind it to a fine paste either in mixer or wet grinder.

Adding little water .

Transfer to a big bowl

Other ingredients for  masala 

Channa dhal  and moong dhal—2 tablespoon soaked in water for 2 hours 

and drained .

Fresh grated coconut or coconut small pieces—1/2 cup

Jeera and black pepper coarsely powdered—2 table spoon.

Green chillie —2 to 3

Curry leaves —1/4 cup

Coriander leaves—chopped 2 tablespoon 

Asafoetida—1 tablespoon 

Ginger 4 inches piece.

Salt to taste.

In a mixer take curry leaves,coriander leaves,ginger,green chillies and just pulse it to coarse mixture

Or you can chop all to small pieces.

Now add all this to urad Dhal batter and nix well and keep for fermentation overnight.

Next day mix the batter well.

Now for  filling and making kadubus 

Take one dough ball roll it into flat round shape using roti press or you can use rolling pin.

Take 2 parchment paper pieces or plastic sheets and grease them.

Keep one sheet on the bottom of roti press ,put the dough in the middle,keep another sheet on top and press it gently.

Now on the flattened dough put a tablespoon of prepared masala mix and fold it to half moon shape. You can roughly seal edges by pressing only at edges.

Make all the kadubus in the same manner. Keep it on a greased  plate or cooker container 

Steam cook this on medium flame in pressure cooker or steamer for 10 to 12 minutes. Don’t put whistle on pressure cooker lid.

Open the steamer and remove plates. 

Keep it aside let it cool for a while.

Now kaara kadubu is ready 

Serve with coconut chutney and ghee.