Akki Kadubu is one of the authentic food from Malnad region, Karnataka. This Akki kadubu Recipe is a steam cooked food with zero oil. They serve it for breakfast or as a snack.
Akki means rice in kannada, This recipe is prepared from rice flour with other ingredients mixed in. This Steamed Rice Dumplings from Karnataka is called Akki Kadubu or Undlige Recipe or Akki Unde Kadubu. It is a Vegan, Gluten Free Breakfast dish.
We can make Akki kadubu in 20 minutes. You can serve these with a spicy side dish like a green chutney, red chutney, menthe chutney. You can also serve it with ghee and jaggery. I served it with a spicy Onion Coconut Chutney.
You can use homemade rice flour or store bought Rice Flour. We cook the rice flour in hot water and make a dough. Once done and cools down, we mix in greens, onions and cumin seeds. The shape before steaming can depend on your taste. However, these bowls look very cute. These are healthy dish, you can serve for breakfast or lunch/dinner. I referred to the recipe from Goudar's kitchen site and I looked up some videos as well.
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A to Z Indian Steamed Dishes
Why am I talking about Steamed Dishes? We starting this month, I will be sharing Indian Steamed Dishes in A to Z Order, each month showcasing three alphabets.
My initial idea was to do a series on Idlis, then decided making it cover all steamed dishes will surely make my work easier.
In this month, I will be featuring A, B and C, for B it is Bafauri and C is Chiba Dhokli.
I already have a collection of 35 Idli Varieties, with Idlis that kids fancy, some instant versions etc.
Ingredients used in this recipe
Flour - This is a gluten free, vegan dish with Rice flour. The main ingredient that gives flavour is the greens you add.
Herbs - I used only coriander leaves. However, they recommend methi or any other greens you have, to use in this recipe.
Spice - I used green chilies, though it is not mentioned in the recipe I referred. I also think red chili flakes will add a nice taste as well.
Other ingredients - Finely chopped onions are added that gives a wonderful aroma and taste after steam.
See recipe card for quantities.
Instructions to follow ~ Step by Step Pictures
Using Rice flour is a tricky and you got make sure the water is rolling boil, when you start to add it.
Let it sit in the boiling water for it to absorb well.
Cooking the dough for Akki kadubu Recipe
Take a saucepan with water and bring to a boil
When it starts to a rolling boil, add salt, 1/2 cup of rice rice.
Let it sit and start to boil, add rest by 1/2 cup, save 1/2 cup to be mixed later.
Using a rolling pin, start to mix well and let it get mixed well and cooked for 5 to 7 mins.
Simmer and cover with a lid, let it sit for 10 mins to cool down.
Meanwhile grease a bowl with oil.
Kneading the dough with rest of the ingredients
Once the dough cools down, transfer to the bowl, add onions, green chilies, coriander leaves, some rice flour.
Grease your palm and knead everything together to a firm dough.
If you need more flour to knead to a dry dough, add some more.
Dough should not stick to your palms.
Shaping the Dough and Steaming.
Divide the dough into small balls.
Grease your palm and shape the balls into bowls.
Continue with the entire dough.
Heat a steamer or your idli steamer with water.
Once the water starts to boil, place the bowls on a greased plate.
Place the plate and steam for 10 to 15 minutes.
Once 15 minutes are done, open the lid and check if the kadubu is sticky or not.
If its not sticky, its done.
Allow it to stand for 5 minutes, then remove to the serving bowl and serve hot with spicy chutney.
Substitutions you can make in Akki kadubu Recipe
If you don't have Methi Leaves, you can simply use coriander leaves or any other greens on hand.
If Rice Flour is not available, you can quickly use Homemade Rice flour or vice versa.
Instead of green chilies, you can try with dried red chili flakes as well.
Variations if you want to make
Given that we have used Rice Flour, I guess we can experiment with other Gluten Free flours as well.
Equipment
We need a sauce pan to make the dough for this Akki kadubu Recipe
A steamer to steam the dish, you can always use your regular Idli steamer.
How to Storage
We normally never store cooked food, however, if you are hard pressed for time, you can always make the dough ahead and steam the dish later.
Or you can have the steamed dish ready and refrigerate it for later.
Tips to remember to make Akki kadubu Recipe
If Fenugreek leaves are not available, you can just coriander leaves or any other green leaves you have.
When adding the rice flour, start adding with 1/2 cup and progress.
Save 1/2 cup to knead later once the dough cools down.
Grease the bowl, your palm before kneading. This will make it easy to handle the dough and get a smooth shape.
Once boiled, if kadubu sticks to hand, it means the rice flour is not fully cooked. So it needs some more flour and cooked for longer.
Make sure the dough is hard and dry, so that the shape will stay put.
Recipe
Akki Kadubu Recipe
Ingredients
- 1.5 cup Rice Flour and more as required
- 2 cups Water
- Salt as per your taste
- 1 teaspoon Cooking Oil
- 1 teaspoon Cumin Seeds
- 3 Green Chilies finely chopped
- 1/2 cup Fenugreek leaves / Methi leaves finely chopped
- 1/2 cup Onion finely chopped
- 1/2 cup Coriander Leaves finely chopped
Instructions
- Take a saucepan with water and bring to a boil
- When it starts to a rolling boil, add salt, 1/2 cup of rice.
- Let it sit and start to boil, add rest by 1/2 cup, save 1/2 cup to be mixed later.
- Using a rolling pin, start to mix well and let it get mixed well and cooked for 5 to 7 mins.
- Simmer and cover with a lid, let it sit for 10 mins to cool down.
- Meanwhile, grease a bowl with oil.
- Once the dough cools down, transfer to the bowl, add onions, green chilies, coriander leaves, some rice flour.
- Grease your palm and knead everything together to a firm dough.
- If you need more flour to knead to a dry dough, add some more.
- The dough should not stick to your palms.
- Divide the dough into small balls.
- Grease your palm and shape the balls into bowls.
- Continue with the entire dough.
- Heat a steamer or your idli steamer with water.
- Once the water starts to boil, place the bowls on a greased plate.
- Place the plate and steam for 10 to 15 minutes.
- Once 15 minutes are done, open the lid and check if the kadubu is sticky or not.
- If the steamed food is not sticky, it means the kadubu is cooked.
- Allow it to stand for 5 minutes, then remove to the serving bowl and serve hot with spicy chutney.
Notes
- If Fenugreek leaves are not available, you can just coriander leaves or any other green leaves you have.
- When adding the rice flour, start adding with 1/2 cup and progress.
- Save 1/2 cup to knead later once the dough cools down.
- Grease the bowl, your palm before kneading. This will make it easy to handle the dough and get a smooth shape.
- Once boiled, if kadubu sticks to hand, it means the rice flour is not fully cooked. So it needs some more flour and cook for a few more minutes.
- Make sure the dough is hard and dry so that the shape will stay put.
Nutrition
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Vaishali says
This is quite like the Gujarati Khichiyu. The diversity and similarity in the Indian cuisine is amazing. I am sure I will love this series, especially since we are great fans of steamed food
karina says
Hi, can you fill with something like dumplins? what does you suggest? Thanks!
Srivalli says
Yes, you can. We do have lentil stuffed steamed dumplings as well..
Narmadha says
Such a healthy and nutritious akki kadubu. Looking forward to your steamed dishes series.
Radha says
This is similar to our kozhukattai and sounds very comforting!
Sandhya Ramakrishnan says
What an interesting recipe this is. The shaping is almost like making kozhukattai. This will be amazing for breakfast with some spicy chutney.