This is done for the gouri pooja or Bheemana amawasye, a grandiose festival of Karnataka at our place.
Ingredients for the Filling,
Toor daal- 1 cup ( yellow pigeon peas)
Channa daal - 1 tbsp ( Bengal gram)
Jaggery- 1 cup ( coarsely ground)
Elaichi/ cardamom- 6-10 Cardamoms (only seeds to be powdered.)
Cook Toor daal and Channa daal ( I cooked in presuurecooker) and then add jaggery to this and cardamom powder till the jaggery melts and there is no water left.The filling should be thick
And grind it into a fine paste.
Filling before grinding it.
Filling after grinding into a fine paste.
Ingredients for the dough to make Kadubu,
Wheat flour- 1 1/2 cup ( after using all the filling I had some left over dough which I made pooris )
Knead flour with a teaspoon of oil and 1/4 cup of water enough to make thick dough,cover this and leave it for a few minutes.For best results add a teaspoon of oil before kneading the dough.
Make small dough balls ,the size for a poori,add 2 spoons of the filling and wet the index finger and roll around the edges of the rolled small ball of dough and seal the ends together and slightly fold them to give it a shape.
Deep fry them in cooking oil on both the sides.
Dough.
Equally divided into 15 to 20 parts.
Roll the dough flat and apply water around the edges
Pour 2 spoons of the filling in the middle.
Seal the edges in a crescent shape.
curl around the edges to seal it.
These are 2 of them filled and sealed
.
Deep fry them on both the sides till golden brown
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