Hi guys..It’s festive meal time in a row. Because it’s September month. In this month festivals approach one after the other and eating yummy feast plus sweet condiments is inevitable for us. And we Indians are accustomed to it. Which is why I am posting a festive special recipe today. It is “karikadubu” which literally means deep fried dumpling. This deep fried goody is offered to Lord Ganesha in most part of Karnataka. It’s total bliss to dip this kadubu in ghee and make our mouth full.
This recipe has two parts like initially we should have the dough ready for outer covering and then stuffing. Since the dough needs some resting time I follow this order. Outer covering is prepared with wheat flour for healthier reasons though all purpose flour can be a substitute. Please make a note that the dough has to be stiff.
Bengal gram stuffing of “karikadubu” is actually the taste booster. Cooked lentils when mix up with jaggery, ghee and cardamom flavor give rich deliciousness to kadubu. You can even play around and use the stuffing which is of your personnel favorite. Coconut plus jaggery, sesame seeds plus jaggery would also can make karikadubu a tasty affair. So what are your plans for this festival? How do you make sihi kadubu? Deep fried or Steamed?
Ingredients
- Wheat flour- 1/2 cup
- Salt- A pinch
- Ghee- 3 tsp
- Water- As needed
- Cooking Oil - Enough to deep fry
- Split Bengal gram(Chana dal)- 1/2 cup
- Powdered jaggery- 1/2 cup
- Cardamom powder- 1/4 tsp
Instructions
- In a wide bowl take wheat flour, salt and a tea spoon of ghee. Give a quick mix.
- Adding water in intervals make a stiff dough. The stiffness should be like poori dough. Knead and divide it into 7 equal portions and cover with damp cloth. Let it rest for 15 minutes.
- Next rinse bengal gram with enough water and strain. Adding a cup of fresh water, pressure cook it till the lentils are mushy. I cooked for 3 whistles and in simmer 5 minutes.
- When the pressure subsides, strain the water from cooked lentils and keep aside. Add jaggery to a pan with few tea spoon of water.
- Let it cook in medium flame till jaggery dissolves. When it bubbles up, include cooked bengal gram and mash well.
- Add cardamom powder, 2 teaspoon of ghee and continue cooking for few seconds. Then switch off. Next take a dough ball and roll it like poori.
- After rolling the dough, I have used a small bowl to press such that even sized poori is obtained. Remove the extra dough and use it later.
- Next, at the centre of rolled poori, keep a portion of stuffing, cover and seal the edges. Continue shaping karikadubu like this and keep a batch ready.
- Heat enough oil in a heavy bottom wok, when it heats up drop a karikadubu carefully and deep fry till it turns brown. Remove and drain on a kitchen tissue paper.
- Amazingly delicious karikadubu is ready to offer to Lord Ganesha.
- The wheat flour dough should be stiff otherwise it drinks lot of oil.
- You can use all purpose flour instead of wheat flour.
- The stuffing should be thick not loose because while deep frying it tends to come out. Loose stuffing can mess up in oil.
- If your stuffing has turned watery for some reason, cook it for some more time to make it thick.
- You can even add ghee roasted cashews and raisins to stuffing.
