Pumpkin Kadabu
Pumpkin Kadabu
Ingredients
- 1 1/2 cups dosa rice
- 250 g pumpkin, peeled and grated (about 1 1/2 cups grated)
- 1 1/2 tablespoons split moong dal, (hesaru bele)
- 1 1/2 tablespoons chana dal
- 10-12 curry leaves, finely chopped
- 1 handful coriander leaves, chopped
- 1-2 green chillies, finely chopped
- 1/2 cup freshly grated coconut
- to taste salt
- as needed crushed black pepper, optional
- as needed water
- as needed banana leaves
- as needed ghee, for greasing the banana leaves
Instructions
- 1
Soak the dosa rice for at least 4 hours, or overnight.
⏱️ 240 min
- 2
Drain the soaked dosa rice.
⏱️ 1 min
- 3
Grind the drained rice using very little water to make a thick, soft batter. The consistency should be thick enough to hold its shape and not be runny.
⏱️ 5 min
- 4
Soak the moong dal and chana dal together for 1 hour, then drain.
⏱️ 60 min
- 5
Peel and grate the pumpkin. You should have about 1 1/2 cups of grated pumpkin.
⏱️ 5 min
- 6
In a large bowl, combine the grated pumpkin, thick rice batter, soaked moong dal, soaked chana dal, chopped green chillies, chopped curry leaves, chopped coriander leaves, grated coconut, salt, and optional crushed black pepper.
⏱️ 5 min
- 7
Mix all ingredients together well.
⏱️ 2 min
- 8
If needed, add splashes of water to achieve a thick and soft consistency. The mixture should not be watery.
⏱️ 1 min
- 9
Let the mixture rest for 5–10 minutes, but not much longer, as the pumpkin will begin to release water.
⏱️ 10 min
- 10
Briefly pass the banana leaf over an open flame to soften it. This makes the leaf more pliable and easier to fold without tearing.
⏱️ 1 min
- 11
Lightly grease the softened banana leaf with ghee.
⏱️ 1 min
- 12
Place a generous spoonful of the mixture onto the banana leaf.
⏱️ 1 min
- 13
Pat the mixture to shape it and fold the banana leaf over.
⏱️ 1 min
- 14
Steam for 20–25 minutes, or until cooked through. If banana leaves are not available, an idli steamer can be used; apply ghee on the mold so the kadabu comes out easily. Note that the taste with banana leaf is described as more flavorful.
⏱️ 25 min
- 15
Serve warm with ghee, or spicy red coconut chutney.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Kadabu
- 1 1/2 cups dosa rice
- 250 g pumpkin, peeled and grated (about 1 1/2 cups grated)
- 1 1/2 tablespoons split moong dal, (hesaru bele)
- 1 1/2 tablespoons chana dal
- 10-12 curry leaves, finely chopped
- 1 handful coriander leaves, chopped
- 1-2 green chillies, finely chopped
- 1/2 cup freshly grated coconut
- to taste salt
- as needed crushed black pepper, optional
- as needed water
- as needed banana leaves
- as needed ghee, for greasing the banana leaves
Instructions
- 1
Soak the dosa rice for at least 4 hours, or overnight.
⏱️ 240 min - 2
Drain the soaked dosa rice.
⏱️ 1 min - 3
Grind the drained rice using very little water to make a thick, soft batter. The consistency should be thick enough to hold its shape and not be runny.
⏱️ 5 min - 4
Soak the moong dal and chana dal together for 1 hour, then drain.
⏱️ 60 min - 5
Peel and grate the pumpkin. You should have about 1 1/2 cups of grated pumpkin.
⏱️ 5 min - 6
In a large bowl, combine the grated pumpkin, thick rice batter, soaked moong dal, soaked chana dal, chopped green chillies, chopped curry leaves, chopped coriander leaves, grated coconut, salt, and optional crushed black pepper.
⏱️ 5 min - 7
Mix all ingredients together well.
⏱️ 2 min - 8
If needed, add splashes of water to achieve a thick and soft consistency. The mixture should not be watery.
⏱️ 1 min - 9
Let the mixture rest for 5–10 minutes, but not much longer, as the pumpkin will begin to release water.
⏱️ 10 min - 10
Briefly pass the banana leaf over an open flame to soften it. This makes the leaf more pliable and easier to fold without tearing.
⏱️ 1 min - 11
Lightly grease the softened banana leaf with ghee.
⏱️ 1 min - 12
Place a generous spoonful of the mixture onto the banana leaf.
⏱️ 1 min - 13
Pat the mixture to shape it and fold the banana leaf over.
⏱️ 1 min - 14
Steam for 20–25 minutes, or until cooked through. If banana leaves are not available, an idli steamer can be used; apply ghee on the mold so the kadabu comes out easily. Note that the taste with banana leaf is described as more flavorful.
⏱️ 25 min - 15
Serve warm with ghee, or spicy red coconut chutney.
⏱️ 1 min