RICE RAVA KADUBU OR DUMPLINGS IS THE DISH OF NORTH KARNATAKA.
RICE RAVA KADUBU, as you can guess by the name, this breakfast dish is made out of RICE RAVA which can be either normal RAW RICE RAVA or IDLY RAVA which is made up of parboiled rice. This KADUBU is very TASTY, VERY SOFT, SPICY, AND DIGESTIBLE. The main reason behind it is that it is cooked twice, once on the stove directly and once in steam closed. This is a very old method of cooking, my grandma used to cook in this way.
LET US SEE THE INGREDIENTS TO MAKE RICE RAVA KADUBU
Table of Contents
- Rice Rava-1 cup
- Fresh grated coconut-1/2 cup
- Water -3 cups
- Lemon-1 medium size
- Green chilies-6-8 in numbers
- Curry leaves-12-15 in numbers
- Coriander leaves- 1 small bunch
- Ginger-1 inch piece
- Oil-1.5 tablespoon
- Chana dal-1 tablespoon
- Mustard seeds- 3/4 teaspoon
- Asafoetida (hing)-1 peanut size
- Table salt-1 teaspoon
PREPARATIONS TO BE DONE FOR MAKING RICE RAVA KADUBU
- The first thing you need to do is you have to dry roast RICE RAVA in a frying pan on low flame for about 4-5 minutes till the color of the rava changes and starts giving a nice aroma.
The Left is unroasted Rava, and the right one is roasted Rava
- Grate fresh coconut and keep it ready.
- Chop green chilies, curry leaves, and coriander leaves.
- Grate ginger and keep.
- Squeeze the juice of a lemon.
- Now take a frying pan and keep it on a medium flame to heat.
- Add 1.5 to 2 tablespoons of oil in it and heat.
- When hot add mustard seeds and let them crackle.
- Add hing and chana dal, when it starts changing its color, add chopped green chilies, curry leaves, and ginger gratings.
- Add roasted Rava and mix all and stir for 2 minutes more.
- Now add water and salt to it, and keep on stirring to avoid lump formation.
- Rice Rava mixes well with water and absorbs full water to form a soft dough-like form.
- Keep covered for 2 minutes and put off the flame of the stove.
- at this, check the taste of salt and alter it if needed.
- Add the juice of lime and grated coconut.
- At the last add freshly chopped coriander leaves and mix well.
- NOW DIP YOUR HAND IN WATER AND FORM A SMALL RICE RAVA KADUBU
- Keep that kadubu on a steamer or an idly stand to cook for 15 minutes.
after 15 minutes it is perfectly cooked.
- Now you can serve RICE RAVA KADUBU with coconut chutney and ghee.
- you can keep it in a casserole and eat it whenever you want.
HOT, YUMMY, SOFT, SPICY, AND A VERY HEALTHY, TASTY STEAMED RICE RAVA KADABU IS READY TO SERVE. EAT AND ENJOY
ONE MORE STEAMED BREAKFAST RECIPE THAT YOU CAN MAKE IS AS FOLLOWS:
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