Kai Kadabu(Coconut Rice dumplings)

Kai Kadabu(Coconut Rice dumplings)

This is a recipe from Karnataka prepared as an offering to Ganesha on Ganesh Chaturthi. It is similar to the sweet modaks we prepare, but differs in size and shape. The dough is different and it is fried in oil.

Meenakshy Ramachandran


  1. 1 Cup Rava
  2. 1/4 Cup Maida
  3. 1 - 2 Tablespoons Ghee
  4. 1 Cup Coconut (grated)
  5. 3/4 Cup Jaggery
  6. 1 Teaspoon Cardamom powder


60 mins
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    To prepare the dough: Mix rava, maida, ghee and water for the dough. The dough should be slightly harder than the chapati dough. Knead well and keep it aside

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    To prepare the filling: Mix jaggery, coconut, cardamom and ghee in a pan. Heat this mixture on low flame. Stir constantly until it turns into a paste. Turn off the flame.

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    Prepare small balls out of the dough and roll them into small circles.

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    With a spoon, put a little filling on one half of the circle and fold along the centre. Seal the ends with water. You can also use a mould to get the desired shape.

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    Heat oil in a pan. Drop the kadabu into oil and fry until they turn golden brown on both sides.

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    Remove from oil and allow it to cool.

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