Much like pancakes and doughnuts, dumplings are an almost universal type of food. Just a pocket of dough filled with a sweet or savoury filling, there are lots of different types of dumplings around the world.

Kadubu is one such  traditional dumpling that hails from the state of Karnataka, India. Kabudu excels in the segment of flavours as it has two versions, one is Sihi Kadubu meaning Sweet dumplings and other one is Kara Kadubu (spicy dumplings). Sweet Dumplings has coconut - jaggery as a filling and savoury dumplings have lentils, herbs and spices as its filling. These steamed rice dumplings make a healthy and protein packed breakfast recipe.

Today, we will be preparing the Sihi Kadubu, which is the sweet variant of this dish because it's normal for people with a sweet tooth to crave sugar—that is, after all, what having a sweet tooth means!

A Short Story Of Dumplings 

Dumplings have been around for a long time in the cuisines of many different cultures. The first dumpling recipe appeared in a Roman cookery manuscript called Apicius, which was assumed to have been written sometime in around A.D. 400, and archeologists have found evidence of dumplings being eaten in China during the Tang dynasty and in Switzerland as far back as 3,600 B.C.. 

Cooking Time: 40 Mins

Serving: 12

Ingredients: 

  • 1 cup rice flour
  • 1.5 - 2 cup water (depends on rice flour quality)
  • 1 cup grated coconut
  • 1/2 cup powdered jaggery
  • 2 tsp ghee
  • 1 - 2 cardamom
  • 1 tsp salt (or as per your taste)
  • Thick plastic sheet or banana leaf

Procedure for the preparation of Sihi Kadubu:

  1. Boil the water in a wide pan along with 1/2 tsp ghee and salt.
  2. When it starts boiling add in rice flour all at once.
  3.  You can add a tsp of wheat flour (or maida) to avoid the kadubu breaking.
  4. Mix well for a minute and switch off the stove, cover and set it aside.
  5. Now parallelly transfer the grated coconut and cardamom seeds in to mixer grinder and dry grind it.
  6. Now transfer the ground coconut into a frying pan and add in powdered jaggery and heat it.
  7. Stir well for few minutes under medium flame, when it becomes a soft lump or when the excess water is dried it is done (do not make it too dry because after cooling it will become hard).
  8. Switch off the stove, stuffing is ready, Keep it aside.
  9. By now the rice flour dough would be warm, grease your fingers with ghee and knead it well, the dough should be soft but stiff.
  10. Now grease the plastic sheet or banana leaf with ghee and place a lemon sized ball of dough.
  11. Grease your fingers or a rolling pin and pat it or roll it into a small circle.
  12. Place 1 tbsp of stuffing in the middle.
  13. Fold it and seal the edges.
  14. Like this finish making 11-12 sihi kadubu (using half portion of the dough).
  15. Place them on a greased plate or on a banana leaf.
  16. Steam cook it for 8 - 10 minutes.
  17. Your Sihi Kadubu is ready to be served. 

Kara Kadubu and Sihi Kadubu are mainly prepared during Ganesha Chaturthi, Vara Mahalakshmi and Nagar Panchami festivals and offered to God. So it is popular during festivals and is made in large quantities for the entire family. So, this Ganesh Chaturthi makes this Sweet and juicy dumpling for your loved ones.

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