Padmas Navaruchi

• Wash 2-3 times, 1 cup of Urad Dal, and soak in a bowl adding 2 cups of water.
• In the same way, wash and soak 1 tablespoon of Chana Dal adding 1 cup of water.
• Also, wash once and soak Rice Rava in a bowl with 2 cups of water.
• Soak all of them for 3-4 hours.

• After 4 hours strain the extra water from the soaked dals and squeeze the extra water from the Rice Rava.

• Now grind Urad Dal into a fine paste without adding water if possible. (can add 1-2 teaspoons of water if the blades of the jar don’t move.
• Then to the paste, add soaked and squeezed Rice Rava, and grind for 10 seconds.
• Remove the batter in a mixing bowl.

• Cut Fresh Coconut into small pieces.
• Grate Ginger.
• Finely chopped Green chilies, Curry leaves, and Coriander leaves
• Roughly crush Black peppercorns.
• Dissolve Hing in a spoon of water.
• Add all the ingredients namely: Fresh Coconut, Green chilies, Coriander leaves, Curry leaves, Grated Ginger, Cumin seeds, Crushed peppercorns, Soaked Chana Dal, Hing, and Salt.

• Give it a good mix.

• keep it covered for about 3-4 hours to ferment and then the batter is ready to make
• the consistency must be like IDLY BATTER.

MAKING OF STEAMED UDDINA KADABU

1. Take small steel cups or Banana leaves or can even take kulfi mold.(aluminum)
2. Smear oil from the inside for the cup and kulfi mold. Also, smear oil on the banana leaf piece. (can use any one)
3. Fill 3/4 cup with batter or put 1 tablespoonful of batter on the banana leaf.

1. Meanwhile, keep a steamer or pressure cooker with water to heat.
2. When the water boils and steam starts coming, keep the cups or arrange banana leaves. (folded and secured with a toothpick)

1. Cover the lid and steam for about 10 -15 minutes.

2  Now remove from the mold and serve hot,

URAD DAL STEAMED DUMPLINGS OR UDDINA KADABU IS READY TO SERVE.