Haabe kadubu ( battalu kadubu)

Ingredients 

Rice—1 cup (dosa rice or any other rice or jeera rice)

Jaggery powder (Bella//gud)—3/4 cup

Grated fresh coconut (kayi turi// nariyal)—1/2 cup

Rava (semolina//sooji)—2 tablespoon 

Cardamom pods ( ellaki//elaichi)—4

Cloves—3

Water—as required 

Method 

Wash and soak rice in water sufficient water for 4 to 5 hours or overnight.

Drain water and transfer to a mixer grinder jar.

Add in grated coconut,rava,ellaki,cloves to it and pulse it .

Then add little water and grind to a smooth fine paste ( batter)

Transfer the batter to a mixing bowl.

Take jaggery in a sauce pan or vessel add 1 cup of water and keep it on medium flame.

Stir till jaggery is completely dissolved.

( normally they use Joni Bella ( jaggery malnaadu special) for this recipe)

Let it cool a bit.

Add this  strained jaggery  water to ground coconut rice batter and mix it well with a laddle.

Add more water .

The batter should be like neerdose consistency ( little watery)

Grease a plate with ghee .

Pour half laddle full of batter into the  greased plate(it should be thin)

If you pour more batter the kadubu becomes  rubbery in texture.

Transfer this plate into a steamer or idli stand ( tatte idli stand)and cook for just 3 minutes on medium flame.Do not over cook.

Remove the plate and let it cool.

Remove from sides with the help of knife or spoon 

It comes out very easily 

The kadubus will be very soft and thin .

Serve hot with ghee.

You  can top up with grated coconut,coarsely ground cashews and raisins (drakshi) and cook.

It tastes delicious.

I have sprinkled grated chocolate too.its tastes like chocolate crepe.

This is a traditional malnaadu recipe .