Share
Ganesh Chaturthi is almost here again and that means that households cross India are preparing for a time of celebration and feasting. Between September 19 and September 28, each state will roll out a selection of special sweets, dishes and treats to share with friends and family.
One of the most popular sweets of Ganesh Chathurti is the modak, but much like the concept of dumplings themselves, there are dozens of regional types and variations to try. Kadubu is a traditional dumpling originating from Karnataka, India. It comes in many delightful variations both sweet and savoury which are a much-loved breakfast option.
The process begins by soaking idli rice and urad dal in water for several hours until they become soft. Then, the rice and dal are ground into a smooth batter. This batter is left to ferment overnight, during which it nearly doubles in volume, forming numerous air bubbles. When the dough is ready it can be adapted into numerous stuffed dumplings or even idli-like cakes that are steamed in jackfruit or turmeric leaves.
Video Credits: Namma Adige/YouTube
Here are 6 type of Kadubu that you can try:
1. Sihi or Kayi Kadubu
The most commonly seen type of Kadubu on Ganesh Chaturthi is this sweet, steamed Sihi/Kayi Kadubu. Stuffed with coconut sweetened with jaggery and flavoured with a hint of cardamom, these rice dumplings are a favourite of the festival.
2. Kotte Kadubu
A very simple version of Kadubu, these are similar in look to idlis and are made with a blend of fermented rice and urad dal before being steamed in jackfruit leaf mould to form circular cakes. Some parts also steam them in turmeric or screw pine leaves for different infusions of flavour.
3. Karida Kadubu
The process of making these sweet kadubu is very similar to that of sihi or Kayi Kadubu, but with one major difference. The dumpling is deep fried instead of steamed to forma crispy outer layer that envelopes the coconut and jaggery centre.
4. Bele Kadubu
The filling of this Kadubu is unique and made from a mix of sweetened dal and other ingredients. Usually toor dal or Bengal Gram is soaked and then blended with jaggery, coconut and cardamom to create a textured filling for the steamed kadubu.
5. Aloo Kadubu
A savoury take on the usual kadubu, the filling here is a blend of mustard seeds, curry leaves, chillies, garlic, ginger, onions and boiled potatoes which are fried together and then mashed into a delicious aloo filling. After this, it’s wrapped in the traditional dough and steamed or fried.
6. Corn Khara Kadubu
A more international take on the classic dish, this kadubu features minced, boiled sweetcorn along with basic spices and coriander leaves to create a sweet and savoury filling which can then be filled in the kadubu wrapper, shaped and steamed or fried.
