Kadabu is the Kannada name for modak. Kolukattai/Avi kudumulu are the aliases for the same in Tamil and Telugu. This Indian dumpling has two major components, the wrap and the stuffing. Wrap is made up of rice flour and the stuffing varies from Jagerry coconut to lentil jaggery to spicy filling. Posted here is the spicy version which has a black gram lentil base and spiced up with green chilly, pepper, cumin etc. This dish is invariably prepared during the festival season of Shravan month particularly on Nag Panchami. This main course festival preparation can be a good breakfast option. Kadabu is served hot with ghee and coconut chutney.
  • ease - moderate to not so easy 
  • Time - 1 hr. 
  • Rice flour - 2 cups 
  • Urad dal (Black gram lentil) - 1 1/2 cups 
  • Semolina (sooji)- 1/4 cup 
  • Grated Coconut - 3/4 cup 
  • Ginger - 2 inch piece 
  • Cumin - 1 spoon 
  • Pepper Crushed - 3/4 spoon 
  • Coriander - 4 sprigs 
  • Green chilly - 2 -3 
  • Mustard seeds - 1/2 spoon 
  • Hing (asfoetida)powder - 2 pinches 
  • Salt to taste 
  • 2 spoons of oil 
  • Step 1 Preparation of the filling 
  • Soak black gram lentil in water for 3-4 hrs (Previous day) 
  • Grind the dal to a smooth paste, add roasted rava (semolina) and salt to the ground dal and let it ferment overnight 
  • Prepare seasoning - Heat oil in a kadai on a medium flame add mustard let it splutter, add cumin, pepper, chopped chillies, coriander and hing in that order, take out from the flame and let it cool. 
  • Add cooled seasoning, coconut to fermented urad dal paste and mix well. 
  • This is the filling 

Step 2 - Preparation of shell dough
  • Boil 2 cups of water in a thick bottomed sauce pan add 1/4 spoon salt and 2 cups of rice flour. Fold the flour nicely in boiling water so that no lumps are formed. Cover with a plate and simmer for 1 min. Remove from fire, keep aside to cool a bit. Knead the dough nicely (dip your fingers in cold water occasionally- the dough will be hot), cover with a clean moist cloth. 

making of shell
  • Take a small lemon sized dough knead and roll oblong (4 inches long and 3 inches wide). 
  • Fill it with ground urad dal as shown (do not seal) 
  • Prepare batches of 6 - 8 and steam cook like idlis for 10 minutes 
  • Serve with ghee and chutney. 

  • Always maintain the proportion of water and rice flour (1:1) 
  • Never seal uddu kadubu, urad dal dumpling - when the dal cooks it swells . If you seal the dumpling will crack. 
  • Idli makers/pressure cookers may be used to steam without the weight.