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