Inside Out kayi kadubu

This year Ganesha Chathurthi is falling on Labor day. Everybody can take it easy with the preparations.  

Anyways, when you make kayi kadubu, there is a very good chance that some extra dough is remaining; if it’s stuffing you can eat just like that. Or it can be just that you find making kayi kadubus extremely tiresome and tedious and you don’t even want to venture into it. Or you just don’t have the time or patience to make kayi kadubus.

Yet, you want to eat it or want to make something for habba - then this recipe is for you. 

I don’t know what it’s called or if it is even made anywhere else. I call it inside out kayi kadubu. My mom gave me this procedure for finishing up remaining dough. I found this extremely easy and tasty. It isn’t exactly quick, but chances are of it going wrong are very small. Do try! 

Happy Ganesha Chathurthi everyone! Happy birthday dear blog!  

Ingredients [*see notes]

Rice flour - 1 and 1/2 cup

Maida - between 1 to 2 tsp

Water - little over 2 cups - approximation

Butter - very little

OR Left over dough from kayi kadubu

Jaggery

Coconut

Cardamom powder 

Ghee 

Method

Prepare dough - Mix rice flour, maida and water to a smooth lump free paste - to dosa batter consistency, little thinner should also be fine. In a deep pan add little butter(ghee is fine too), pour this batter and mix in medium flame until everything comes together like a cooked dough. Off the stove, take it out in a plate and knead adding little ghee to your hands. Keep it covered. 

Grease your hands with ghee. Make small balls and keep them in a steaming container(without holes). Add jaggery as much as you like, and coconut accordingly. Don’t add too much coconut, as it can make the whole thing dry. Give it a good mix. Make sure they are not overlapping. Steam for 5 min or until they are well cooked. Open the lid, add little cardamom powder and little ghee. Give it a good mix. Done! 

Recipe Source - Shrimathi Vasudeva(amma)

Notes - 

• Use the above quantity only for proportions, otherwise you’d have 100s of mini balls. I think 1/2 cup of rice flour should be more than enough. 
• Make small balls, like really small ones for better taste. If you make them big, chances are inside won’t be cooked well and also it would taste plain as jaggery cannot seep through.