Kuchida kadubu ( bele//dhal kadubu)

Ingredients for making kanaka ( outer covering)

Raw rice— 1 cup 

Water—1.5 cups

Pinch of salt

Oil—2 teaspoon 

Ground uddina belle ( urad dhal) paste—2 tablespoon ( for this soak 2 tablespoon of uddina belle For 2 hours  and grind to a smooth paste )

Method 

Wash and soak rice in water for 3 to 4 hours or overnight.

Now transfer soaked rice to mixer grinder jar and grind to a smooth fine paste with little water.( rest of the soaked water you can use later)

Then transfer the ground paste to a thick bottomed pan or kadai or nonstick pan.

Add rest of the water ,salt,oil,and ground urad dhal paste.

The consistency should be like neer dosa batter.

( you can add little more water to adjust consistency).

Let it cook on medium flame,stirring continuously.

The batter starts thickening 

After 7 to 8 minutes (approximately) the batter Becomes a lump .

Switch off the stove.

Cover it with a lid and let it cool for a while.

Now  take a  wide plate add 1 tablespoon of oil,then transfer the cooked warm dough to it and knead well with your hands to a soft ,smooth dough.

Make small balls out of it and keep it covered.

Ingredients for making hoorana ( filling)

Kadale belle ( channa dhal//split Bengal gram)—1/2 cup

Togari belle ( toor dhal)—1/2 cup

Fresh grated coconut—1/4 cup

Coriander leaves (kothambari soppu)—2 tablespoon chopped 

Curry leaves (karibevu//kadipatta)—2 tablespoon 

Ginger (shunti)—small piece 

Green chillies (hasiru menasina kayi)—6 to 7

Jeera (jeerige//cumin seeds)—1 tablespoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Black pepper corns (menasu kaalu)—1/2 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Salt —to taste

Method 

Wash both the dhals and soak in water for 3 to 4 hours or overnight.

 Drain water from soaked dhals.

Transfer the dhal along with all other above ingredients and grind to a coarse consistency adding very little water ( the consistency should be like idli batter).

 Transfer to a bowl and keep it ready.

Now for filling and making kadubus.

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

Take 2 parchment paper or plastic sheets and grease them

Keep one sheet on the bottom of roti press ,put the rice 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.

Once done open the steamer and remove plates.

Keep it aside and let it cool for a while.

 Now tasty kadubu is ready to serve.

Serve with ghee,curd or Paldya or kadhi or majjige huli.