Cuisine: Karnataka state of India
Karigadubu is traditionally made for festivals in Karnataka.
Ingredients:
Oil – for deep frying
For the dough:
Whole wheat flour – 5 cups
Oil – 1 ½ tablespoons
Water – as required
For the filling:
Toor dal (Split Red gram) – 5 cups
Water – 18 cups
Jaggery – 5 cups
Cardamom – 1
Clove – 1
Oil – 1 tablespoon
Method:
In a big mixing bowl, put whole wheat flour, oil, and water. Mix and knead into a chapati dough. Keep the dough covered for 1 hour. In a vessel, heat water to make the filling. Once the water comes to a boil add toor dal. Let it cook till the dal has become soft. Then strain the excess water. Keep the water aside. You can make 'holige saaru' with the dal water. Then put back the cooked dal into the vessel and add jaggery, cardamom, and clove. Let it cook till the mixture becomes a little thick. Then grind the dal mixture in a mortar and pestle till it becomes soft and sticky. Keep it aside. Take the dough and knead a little. Then make small balls and roll them into small and thin rotis. Then put a little of the filling on the roti and fold it into half and press the edges together. Then fold the edges back (take a little part of the edge and fold it back. Then take another little part and fold it back. Do this till all the edge part is folded). Heat oil in a kadai/pan for deep frying. Once the oil has heated drop in the ready Karikadubu and fry till golden brown. Serve hot or cold.
Karigadubu will stay good for 2-3 days.
Note:
Don’t store the Karigadubu in a closed container. Let some air pass through and keep in a cool place.
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