For the dough:
Processed rice flour - 1 cup
Salt - to taste
For savory filling:
Toor dhal - 1/2 cup
Gram dhal - a little less than 1/4 cup
Urad dhal - 2 tablespoons
Red chillies- 5
Curry leaves - a few
Mustard seeds - 1 teaspoon
Asafoetida - a pinch
Oil- 2 teaspoons
Salt to taste.
For the dough:
- Mix salt and processed rice flour.
- Heat 1 1/2 cups of water in a heavy bottomed pan.
- Bring to a boil ,simmer and slowly stir in the processed rice flour.
- The dough has to be stirred continuously to avoid lumps.
- Keep stirring till the dough comes together as a ball and is glossy.
- Test it by taking a bit of dough and shape into a ball.The ball should not break.This is the right stage,the dough it is done.
- Remove from heat and let it cool a little.
- When it cools enough to be handled,grease your hands and knead well for 5 minutes.
For the filling:
- Soak the 3 dhals for 2 hours.
- Drain well and grind to a coarse paste along with red chillies and salt.
- Heat oil in a pan and add the mustard seeds.
- When it crackles,add the asafoetida,curry leaves and the ground paste.
- Stir well and cook for a few minutes.
- Remove form heat.
- Prepare the filling first and keep it aside.
- When the dough is still warm make small balls.
- Shape them into small circles and keep a little bit of the the filling in it and close with the other half [Semicircle].
- Arrange in a steamer and steam for 15 minutes or till done.
Note:Each variety of rice flour will absorb water differently.So keep some extra hot water handy when preparing the dough
If you are in a hurry to prepare kaduvu,use plain rice flour instead of processed rice flour.
Labels: Ganesh Chathurthi Recipes, Snack Bar, Vegan varieties