Spicy lentil mixture filled in Rice flaps and steamed. Khara Kuchchida Kadabu is very popular in south India and in Karnataka this dish is prepared on Bheemana Amavasya festival. A sweet variety is also prepared.
Time Required: 20 Minutes + Soaking Time
Ingredients:
For the outer flap:
2 Cups Rice Flour
4tsp Maida / Refined flour
1tbsp Oil
Salt to taste
For the filling:
Variety1:
1 Cup Soaked Uddinabele / Urad Dal / Split Black Gram
2tbsp Soaked Kadlebele / Bengal Gram / Channa Dal
2tbsp Chopped Coconut pieces
3 – 4 Green Chilies, Chopped
2 Sprigs Curry leaves, Chopped
Salt to taste
Variety2:
1 Cup Soaked Thogaribele / Tuvar Dal / Pigeon peas
4 Red Chilies
2 Green Chilies
½ Cup Grated Fresh Coconut
2 Sprigs Coriander leaves, Chopped finely
A pinch of Hing / Asafoetida
Salt to taste
Method:
For the filling:
Variety1:
Grind Uddinabele without adding any water. Remove to a mixing bowl. Add soaked Kadlebele, Coconut, Green Chilies, Curry leaves and Salt and mix well.
Variety2:
Grind Thogaribele with Red-Green Chilies, Coconut, Salt and Hing. Add Coriander leaves to the paste.
For the outer flap:
Heat 4 cups of water and add Salt and Oil.
When the water comes to a boil add the Rice flour and Maida and mix well to form a thick dough. Remove from heat and remove to a plate. Using little oil knead the dough well. Divide the dough into balls.
To Assemble:
You can either use your hands to shape the balls into thin concentric flaps or you can use the poori press like I have used here.
Grease both sides of the Poori Press and place a ball in the middle and press gently. Remove to a plate and place a spoonful of the mixture that you have prepared on one part of the flap.
Close with the other side of the flap and press the edges to seal.
Place Khara Kuchchida Kadabu on idli plates.
Repeat for all remaining dough and steam for 8 minutes.
Remove and serve hot with Coconut Chutney or sprinkled with Chutney Powder and Ghee.
