August 31, 2015

Kadubu Idli / Cup Idli

    Kadubu Idli is a Karnataka / Mangalore style of Idli with the main difference in shape and usage of ghee instead of oil. The shape looks very attractive and the ghee smell very tempting. Ground nut chutney combination is very tasty.

Other Idli Recipes: 

Recipe Cuisine : South Indian (KARNATAKA)| Recipe Category: Breakfast
Preparation Time: 20 mins | Soaking Time: 2 hrs | Cooking Time: 10 mins | Serves : 4
Rice Rava
2 cups
Urad Dal
½ cup
Fenugreek Seeds
1 tesp
As required

1. Wash and soak the urad dal and fenugreek seeds together for 2-3 hrs.
2. Wash and soak the rice rava for 2 hours.
3. Grind the urad dal into a smooth batter with cold water till it becomes frothy or grind it for 30 mins.
4. Drain the water from the soaked rice rava.
5. Mix the batter and rice rava with salt. Keep it aside for fermentation. This will take 6-8 hours.
6. After fermentation, the batter would have become fluffy. Mix the batter well with ladle and use. Add water if necessary.
7. Now the rice rava idli batter is ready to use.  Use immediately or store it in a refrigerator to avoid over fermentation.
8. Grease the cups ( I used anjarai petti cups) with ghee and pour the batter till ¾ of the cup.
9. Steam cook the idlies for 10-12 mins or till the inserted tooth pick comes out clean.
10. Take  the idli cups out from the steamer and allow it to cool down or apply water to the rear side of the cups.
11. Scoop out the idlies from the cups using the spoon.
   Beautiful and tasty kadubbu /cup idli is ready. This goes well with udupi sambar any other sambar.
1. You can use idli rice instead of idli rava.


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