Kadubu with Idly batter (Steamed dumplings)

One of my favourites, I always wanted to have it cooked by myself.

Usually, this is prepared on the occasion of Ganesha Chatruthi and panchmi.

We can make it in varieties.

Ingredients:

Rice flour (normally, rice flour which is made we wash rice and dry it inside the house and then make flour which comes out well for kadubu and appams)

If not then can use rice flour about 2 cups  for 4-5 servings.

Idly batter about 2 cups.

Chana Dal soaked and drained about 2 table spoons.

Chopped Dill leaves(sabsige Soppu) 1/2 cup.

Coriander leaves 1 -2 table spoons. (optional)

Green chillies according to spice required.

Ginger chopped 1 table spoon.

Salt as required.

Water as per requirement.

Method:

For fillings:

Take idly batter and add chana dal and dill leaves chopped, chilles, ginger and mix it well, since we add slat to the batter check the salt before adding. Mix it well and Keep it aside.

1. Take water in a vessal about 2 -3 cups and add little salt to it.

2. Take 2 table spoons of flour and add little water to it and keep it aside in a small cup.

3. When water comes to boil add  it.

4. After 5 min add riceflour and saute it well.

5. Make a dough and keep it aside.

6. Kneed it well.

7.Take a small portion of dough about tennies ball size and roll it into circle,

of about 3"-4".

8. Gently put the batter in the middle and fold it to half  and seal the edges.

9. Steam it in Idly cooker  for about 8-10 min.

10. Serve hot with chutney.