Saturday, 31 August 2013


Kayi Kadabu is typical dish from Karnataka made mostly Ganesh chaturthi. It made of mixture of ground rice and stuffed with sweetened coconut. Its usually sweetened using jaggery and steamed and served hot with melted Ghee. Its again one of the dishes which requires time and hard work to make,but again the end results are worth it.

The dish has two parts :- 1) making the outer covering
2) Coconut-Jaggery stuffing

Ingredients required to make the covering:-

  • 1 cup ( 200grams) of Rice ( dosa rice)
  • 70 grams of Sooji
  • 100 grams of jaggery
  • 1 pinch of Cardamom powder ( elaichi)
  • 1 pinch of salt
Ingredients required to make the stuffing;-
  • 1 and 1/2 fresh coconut 
  • 200 grams of Jaggery
  • 1 pinch of cardamom powder
  • a pinch of salt
  • 2 tspn of Ghee or butter or refined oil
Method to make:-
  • Firstly you must make the stuffing and when it is left to cool make the covering or the dough will become hard and difficult to use.
  • To make the stuffing break coconut and then scrape it or else cut into pieces and grind it in a mixie along with a pinch of salt.
  • In a heavy bottomed pan or a non stick pan add the scraped coconut or the ground coconut and also add Jaggery and mix well.
  • Continue cooking for 5-10 mins till it reaches a consistency which can be used as a stuffing.
  • Before turning off the heat add a pinch of cardamom powder and mix well.
  • Leave it aside to cool and proceed to make the covering.
To make the covering:-
  • Soak Rice for 2 hours.wash till water runs clear,
  • In a mixie add the soaked,washed rice along with a pinch of salt,cardamom powder,Sooji and finely grind it.
  • In a heavy bottomed pan or a non-stick pan add the ground mixture ,jaggery and cook on a medium flame and stir using a wooden ladle.
  • Continue cooking till it starts thickening.
  • Now reduce the flame to a low and again continue cooking-stirring till it has thickened properly
  • Turn off the heat and let it cool for 5-10 mins and now knead it lightly adding a little ghee. 
Note :- If using salted butter then don add salt while grinding the rice. You can even add ghee/butter/refined oil while grinding the rice-soji mixture.

To assemble the dish:-
  • Take a small lemon sized ball of the dough.
  • Smear a little oil or ghee on palms and fingers.
  • Take a lemon sized ball of dough/covering and flatten on the palm.
  • Stuff it with the prepared cooled coconut-jaggery stuffing.
  • Close it like a Karanji (see the pic below)
  • You can even shape it like modaks.
  • Prepare the remaining Kadabu/Dumpling.
  • Place in a bowl and steam it on a medium flame for 10 mins.
  • Serve it hot with melted ghee.

2) Shruti's "Sweet celebration"Event