You need:

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:

  1. Mix salt and processed rice flour.
  2. Heat 1 1/2 cups of water in a heavy bottomed pan.
  3. Bring to a boil ,simmer and slowly stir in the processed rice flour.
  4. The dough has to be stirred continuously to avoid lumps.
  5. Keep stirring till the dough comes together as a ball and is glossy.
  6. 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.
  7. Remove from heat and let it cool a little.
  8. When it cools enough to be handled,grease your hands and knead well for 5 minutes.

For the filling:
  1. Soak the 3 dhals for 2 hours.
  2. Drain well and grind to a coarse paste along with red chillies and salt.
  3. Heat oil in a pan and add the mustard seeds.
  4. When it crackles,add the asafoetida,curry leaves and the ground paste.
  5. Stir well and cook for a few minutes.
  6. Remove form heat.
To assemble:
  1. Prepare the filling first and keep it aside.
  2. When the dough is still warm make small balls.
  3. Shape them into small circles and keep a little bit of the the filling in it and close with the other half [Semicircle].

  1. 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.

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