Like we prepare Bele Obbattu / Holige / Puran Poli, we can make deep fried Bele Kadabu with the same Hoorana / stuffing. This is very popular in North Karnataka. This dish was liked by almost all the generations of my family.
The Kadabu is crunchy outside and soft inside. When a hot kadabu is served, make two depressions into it with your fingers. Pour Ghee into these depressions and relish the Kadabu.
It is like deep fried Modak in a different shape!
Time Required: 1 Hour
Ingredients:
Oil for deep frying
For the stuffing:
½ Cup Bengal Gram/Channa Dal
½ Cup Tuvar Dal/Arhar Dal/Red Gram split
1 Cup Jaggery, Grated
1tsp Khuskhus/Poppy seeds, Fried
1tbsp Dry Cocnut, Grated
1tsp Cardamom Powder
2tbsp Assorted nuts and dry fruits
For the outer covering:
½ Cup Maida or Wheat Flour
½ Cup Rawa
Method:
For the stuffing:
Cook Bengal Gram and Tuvar Dal. Sieve and keep aside. Reserve the water for preparing Kattina Saru (Curry). Add the Dal and Jaggery in a Kadai/Pan and let it cook. Keep stirring until the water evaporates. Remove from heat and let it cool. Grind this to a paste in a mixie. Add Khuskhus, Coconut, Cardamom etc., to the hurana (dal paste) and mix well. Divide into lemon sized balls.
For the outer covering:
Mix Maida and Rawa with water. Add 2 tsp Oil and knead to a soft dough. Knead well using Oil. Divide into balls slightly bigger than the hurana (stuffing) balls.
For the Kadabu:
On a floured surface roll out each of the dough ball into a concentric circle. Keep the hoorana / stuffing on one half of the circle.
Fold the other half over the mixture and let the edges meet.
Seal the edges and deep fry them till golden brown.
Serve hot Bele Kadabu with Ghee.
