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Akki Kadubu Recipe
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5 from 5 votes

Akki Kadubu Recipe

Akki Kadubu is one of the authentic foods from the Malnad region, Karnataka. This Akki kadubu is a steam-cooked food with zero oil. They serve it for breakfast or as a snack.
Course Breakfast, Dinner
Cuisine Karnataka
Keyword Easy Breakfast, Steamed Dish
By Cook Method Steamed
Occasion Weekend Special
By Diet Gluten Free, Vegan
Dish Type Instant Dishes, Steamed Dishes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 number
Calories 87kcal
Author Srivalli

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

Calories: 87kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 40mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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