Indian Momo (called as Kara Kadubu / uddina kadubu in Kannada) is a variety of stuffed spicy steamed dumplings. This dish is one of the dishes that my mother makes during Naga Panchami (a Hindu festival where Naaga, the snake god is being worshipped) and also during Ganesh Chaturthi (one of the widely celebrated Hindu festival).
This is somewhat similar to Himachal special dish called Siddu which we tasted recently in Shimla. Here is the photo of Siddu.
I had earlier shared sweet version of this called kayi kadubu. Here is the recipe of kara kadubu. The process is pretty lengthy and time consuming. But you will feel worth it when you start eating.. Do try it out and share your comments.
Ingredients
For stuffing
Urad dal - 1/2 cup
Rice rava - 1/4 cup
Water - 0.5 cup
Finely chopped dill leaves - 4 to 5 spoons
Water - 0.5 cup
Finely chopped dill leaves - 4 to 5 spoons
Green chillies - 5 to 6
For outer layer
Rice - 2 cups
Water - 2 cups
Lemon juice - 1/2 medium sized
Salt to taste
For outer layer
Rice - 2 cups
Water - 2 cups
Ghee / oil - 2 spoons
Maida / all purpose flour - 2 spoons
Ghee/Butter - 2 spoons
Ghee/Butter - 2 spoons
Salt to taste
Method
Stuffing
Soak urad dal for an hour. Grind it into fine batter using 1/2 cup of water. Transfer the contents on to a vessel. Grind the green chillies into paste. Roast the rice rava in a kadai for about 3 minutes. Wash and finely chop dill leaves. Add chopped dill leaves, green chilly paste, roasted rawa on to the batter. Add salt, lemon juice, mix well and keep it aside. Optionally you can add onions as well.
Outer layer
Wash and soak rice for about 4 to 5 hours. Finely grind the rice in a mixer grinder by gradually adding 1 cup of water. Consistency should be thinner than Dosa batter.
Add one cup of water onto a thick bottomed kadai. Add one spoon of oil, 2 spoons of maida and mix well. Maida help to avoid cracking of kadubu.
Method
Stuffing
Soak urad dal for an hour. Grind it into fine batter using 1/2 cup of water. Transfer the contents on to a vessel. Grind the green chillies into paste. Roast the rice rava in a kadai for about 3 minutes. Wash and finely chop dill leaves. Add chopped dill leaves, green chilly paste, roasted rawa on to the batter. Add salt, lemon juice, mix well and keep it aside. Optionally you can add onions as well.
Outer layer
Wash and soak rice for about 4 to 5 hours. Finely grind the rice in a mixer grinder by gradually adding 1 cup of water. Consistency should be thinner than Dosa batter.
Add one cup of water onto a thick bottomed kadai. Add one spoon of oil, 2 spoons of maida and mix well. Maida help to avoid cracking of kadubu.
Transfer the ground batter contents to the Kadai, mix well. Switch on the stove and cook the content in medium flame. Keep on stirring so that dough consistency will be even. When the batter becomes solid (consistency should be such that you should be able to make balls from the dumplings) - let's call this dough. Switch off the flame.
Final preparation
Take 1/4 quantity of dough and apply some ghee/butter and knead well. Take medium lemon sized dough and press it using chapati maker. Transfer this onto a karjikai / kadubu mould. If you do not have mould, you can make it using plams itself. Keep one spoon of already prepared stuffing. Close mould and remove the extra dough. Transfer the kadubu onto a steamer and cook it for about 15 to 20 minutes.
Allow it to cool for another 10 minutes. Yummy kara kadubu is ready to serve.
Final preparation
Take 1/4 quantity of dough and apply some ghee/butter and knead well. Take medium lemon sized dough and press it using chapati maker. Transfer this onto a karjikai / kadubu mould. If you do not have mould, you can make it using plams itself. Keep one spoon of already prepared stuffing. Close mould and remove the extra dough. Transfer the kadubu onto a steamer and cook it for about 15 to 20 minutes.
Allow it to cool for another 10 minutes. Yummy kara kadubu is ready to serve.
Kara kadubu, uddina kadubu, Indian spicy momo, Indian masala momo, Urad dal momo, healthy snacks
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