Kuchida kadabu

Kuchida kadabu is another tasty preparation that is a healthier alternative for fried kadabu. We make it at home during festivals. It is basically steamed kadabu.

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.

Ingredients:

2 cups gram dal (channa daal), 1 and a 1/2 cup jaggery or brown sugar, 2 cups maida or fine wheat flour, 1/2 spoon cardamom powder, 1 teaspoon vegetable oil and a pinch of salt.

Process:

• Prepare the dough with maida or wheat flour by adding a little bit of oil and salt and required quantity of water to  soft consistency and keep it aside closed.
• Cook gram dal in pressure cooker for 7 – 10 minutes.
• Transfer the cooked dal along with water to a thick bottomed vessel and cook for 5 more minutes with stirring and remove the watery part (called as cutt, for making curry i e kattin saaru), into a separate vessel.
• Add jaggery or brown sugar to the cooked dal, mix well and cook for 5-10 minutes till the raw smell of jaggery disappears.
• Add cardmum powder and cool.
• Grind the cooked mixture in blender and divide into about 20 small portions.
• Prepare paste by mixing 1 table spoon maida powder with 1 spoon water. This is used to stick the edges of the kadabu together.
• Divide the dough also into 20 balls.
• Roll each dough ball into oval shaped sheet and place one part of dal lengthwise (done by pressing the dal mix on palm by closing with four fingures)  in the centre.
• Apply the maida paste on the sides by using cotton bud fixed on a stick like Q tip and seal the ends by pressing between thumb and forefingure-this is kadaboo.
• Keep water for boiling in pressure cooker or wide mouth vessel.
• Transfer few kadbbos to a  steel vessel or pan with small holes and a handle and dip in boiling water and allow the kadboos to cook for 5 minutes.
• Alternately, the kadboos can be subjected to steam cooking in idli stand by using pressure cooker and steaming for 5 minutes.

Typically Served WithThe kadbood should be  be served hot with lot of semisolid  ghee!