UDDINA KADUBU OR KOLKATTE

This dish is south indian dish,usually this is prepared in different varieties . & this dish is usually prepared in ganesha festival,in this two things are used they are rice flour & urad dal,in kannada they call uddina kadubu,in malayalum kozukattai,in my language sankethi we call it as kolakatte,& this dish is prepared in spicy & sweet both version,this dish is steamed using idli cooker ,here i have used bamboo steamer,this dish is very soft & tasty,accompanied with chutney,gojju....



Ingredients

Rice flour 1 cup ( for kanikya means outer skin)
Oil 1 tbsp
Water 1&3/4 cup cup

Urad dal 1 cup or little more ( for hurana means stuffing)
( soaked overnight)

Others

Channa dal 1 tbsp soaked in water
Coconut peaces or grated 1/4 cup
Green chillies 6-8 finely chopped ( you can make varition)
Black pepper 1/2 tsp
Curry leaves 1 string finely chopped
Coriander leaves finely chopped
Ginger 1/2 tsp grated
Hing pinch
Black pepper powder 1/4 tsp
Salt as per taste.

Method

Soak channa dal for 1 hr & urad dal  over night,next morning grinde urad dal into a fine paste ( do not add much water) it should be medium thick batter.


Bring water for boiling adding little salt & oil.when it starts boiling add 1 cup of rice flour & live for 2 -3 minutes on low flame,then with a spatula mix the flour until it forms like a dough,switch of the flame & take the dough on a plate & start kneading ( beware,it will be hot,live fir few minutes & start kneading) if you want you can apply littly oil on your palm & then start to knead until it formsnon sticky  smooth dough,& cover & keep aside.

In a bowl take grinded urad dal paste & add soaked channa dal,& other  things given under ingrediants,& mix well ( be careful while adding salt,becaz you have added to dough also) .

Make medium size balls of rice flour & keep.

Take a papad presser & plastic sheets (2) & apply little oil on the sheets,now take one ball of dough & keep ( 1plastic sheet should be kept on presser ) the ball on the plastic sheet on presser & cover it with another plastic sheet & close the presser & press gently  & remove the leaf which you have pressed & on 1/2 part fill the stuffing & close the other part ,& press the edges ( fill 1 tbsp or little more of stuffing), OR if you don't have presser,take chapathi board & roller & take same 2 plastic sheets applied with oil & place one sheet on board & keep the ball of dough & cover this with another cover & gently roll with roller & fill stuffing same as above,make like this for all balls of dough & fill with fillings & keep ready.

Heat water in idli steamer.

Take idli plates & apply little oil & arrange the kadubu's one by one ( arranging you can see in picture) & arrange in stand & steam it for 10-12 minutes or until done. & if you are using bamboo steamer,keep water to boil in a wide pan on the stove,& keep a plate or baniyan leaves applied with oil in the steamer & arrange the kadubu's one after the other ( see the picture) & cover the lid & keep on pan with boiling water & steam for 10-12 minutes or until done.

Serve hot with chutney or gojju.