Introduction to Uddina Kadubu
Among the many lesser known South Indian rice based delicacies is the Uddina Kadubu or rice dumplings with a black gram filling. I was introduced to this unique and traditional North Karnataka style dish while I was indulging in some random post lunch scrolling on Instagram. The recipe was shared by Savitha Enner @cooklikeayogi. The many joys of being on social media is that you get exposed to so much information shared by content creators spread across the world. The recipe I saw was inviting me to try it out and I did just that. While the dish itself was new to me, what appealed to me even more was the fact that this variation was made with ragi (finger millet) flour instead of rice and was something like a cross between an taco and a dumping with a very earthy flavour on the outside and a delicious savoury urad dal filling inside.
Cultural Significance
While kadubu or dumplings by themselves are pretty common in South Indian, especially Karnataka cuisine, the one with the spicy urad dal filling is often prepared during religious festivals, especially during Nagara Panchami and Ganesh Chaturthi. The sweeter versions of kadubu involve a filling of coconut & jaggery, some of which may be steamed in turmeric or banana leaves
Nutritional Benefits
Uddina Kadubu is an excellent choice of breakfast for vegetarians as urad dal is a rich source of plant based protein. Ragi, a powerhouse of nutritionion is also part of this version of the delicacy. It is a rich source of calcium, antioxidants, minerals and dietary fibre and has a low to medium GI (glycemic index) of 55 as it does not cause a quick spike in the blood sugar making it one of the preferred foods for diabetics. You may also opt to prepare this dish with rice flour
Variations and Tips
When I prepared these kadubus I made them with ragi and rice flour just to have a variety at the breakfast table. Also, the filling can include crushed peppercorns or green chillies as you prefer. The addition of dill leaves made it interesting while you can substitute it with coriander leaves or completely leave it out. You can add some grated carrots or finely chopped spinach to the filling too for a non traditional take on the dish.
Do ensure that the batter is smooth and thick. A runny batter will spill out of the kadubu. Ideally, use fresh coconut or just leave it out. Do not steam the kadubus for too long as overcooking can make them hard. Undercooking on the other hand can leave the filling raw and pastelike.
Serving Suggestions
If you have never eaten this before, this steamed delicacy is sure to delight your taste buds while also offering a nutritious meal. Thanks to the combination of good quality complex carbohydrates and protein, this is a great breakfast option that promises satiety. Serve it with a classic coconut chutney or some piping hot sambar on the side and enjoy.
Uddina Kadubu | Khara Kadubu
Ingredients
For the dough
- 3/4 cup ragi flour
- 3/4 cup water
- ¼ teaspoon salt
For the filling
- ½ cup whole urad (black gram)
- 2 tablespoons chana dal (split bengal gram)
- ¼ cup fresh coconut
- ¼ cup dill leaves (chopped)
- ½ teaspoon peppercorns (coarsely crushed)
- 1-2 green chillies adjust to taste
Instructions
Method
- Prepare the filling by washing and soaking the urad dal and chana dal in separate bowls for 4-5 hours. Overnight is best
- Drain the water and grind it to a smooth thick paste. Avoid adding water while grinding. Transfer this paste to a bowl
- Add the fresh coconut, dill leaves, drained chana dal, coarsely crushed peppercorns, chopped green chillies and salt and mix well.
- Prepare the dough by bringing the water and salt to a boil in a saucepan.
- Reduce heat to a simmer and add the ragi flour and stir vigorously using a wooden spoon or rolling pin until the dough comes together into a ball.
- Turn off the heat and cover the pan with a lid. Leave it to cool for 10-15 mins
- When the dough is warm enough to touch, remove it onto a plate and knead for 2-3 minutes or until you get a soft dough ball without cracks.
- Divide into lime size portions and roll them into smooth balls
- Roll out the dough balls into 3 or 4 inches in diameter. To do this you can either use a roti or tortilla press or simply using 2 sheets of baking paper. Place the dough ball on one sheet lightly greased with oil and place the other sheet on top and press it down using a flat surface, such as the bottom of a steel plate or tiffin box
- Once the dough ball has been rolled out, add a tablespoon of the prepared filling in the centre and overlap/cover it to form half moon shaped kadubus
- Bring water to a boil in a steamer or pot lined with a colander and when ready, place the kadubus on a plate or idli stand in a single layer. Steam for 12-14 minutes
- Serve hot with coconut or any other chutney or sambar of your choice
Disclaimer
The nutritional values are only indicative.
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