Karigadabu/ Karida Kadubu

Chef Rupa, August 24, 2017

IMG_5625

Karigadabu/ Karida Kadubu
Servings Prep Time
18 10 Mins
Cook Time Passive Time
40 Mins 10 Mins
Servings Prep Time
18 10 Mins
Cook Time Passive Time
40 Mins 10 Mins
Karigadabu/ Karida Kadubu
Servings Prep Time
18 10 Mins
Cook Time Passive Time
40 Mins 10 Mins
Servings Prep Time
18 10 Mins
Cook Time Passive Time
40 Mins 10 Mins
Ingredients
Kanika
Hoorna
Servings:
Instructions
  1. Karigadabu
  2. Add ghee to the rice flour and mix it well with the heel of your palm. Add rava to this and mix without any water. Set this aside for 2-3 mins
  3. Add a tiny pinch of salt and less than 1/2 a cup of water (add this little by little as needed) and mix the dough well. (You can use a food processor for this if you want).
  4. Knead it well till the dough comes together and let is rest for 5-10 mins. Cover it with a semi moist cloth.
  5. For the hoorna, add ghee to the pan and fry the cahews, almonds and raisins. Keep aside.
  6. To the same pan add the jaggery and let it melt. Then add fresh grated coconut and mix it well
  7. Add the fried nuts and raisins and elakki/ elaichi powder mix well. Keep aside and let it cool to room temperature.
  8. Start heating the oil in the frying pan
  9. Take the dough and knead it a little and roll it out
  10. Make small balls out of this and roll each ball well. Keep it under the moist cloth till you are ready to work with it.
  11. Roll each ball with a rolling pin to a small disk shape
  12. Place a ball of hoorna in the center
  13. Fold it over and pinch the edges. Again pinch the edges using a fork to give it a nice looking edge. Use a mould if you have one.
  14. If there is excess dough after you fold it cut away the excess with a dough crimper or knife and then pinch the edges
  15. Make sure the edges are well sealed before dropping it in the hot oil.
  16. Drop it carefully into hot oil and fry till they are golden brown
  17. Remove from oil, drain excess oil by placing them on absorbent paper. Enjoy when cooled
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