Akki Kadubu
One of the fond food memories of my childhood was Sunday brunches when mom made akki kadubu with chicken curry
Then we all went away to hostels for further studies. Sunday brunches reduced
But whenever we came back home for holidays mom made a habit of making those special dishes for us and that meant coming home to a feast..
Akki Kadubua, a traditional Malenadu cuisine is basically Indian streamed rice flour dumpling best paired with chicken/mutton curry, coconut chutney with ghee.
Then we all went away to hostels for further studies. Sunday brunches reduced
But whenever we came back home for holidays mom made a habit of making those special dishes for us and that meant coming home to a feast..
Akki Kadubua, a traditional Malenadu cuisine is basically Indian streamed rice flour dumpling best paired with chicken/mutton curry, coconut chutney with ghee.
Need-
Rice thari- 1 cup
Water- 2 cups
Coarsely ground coconut- 2tbsp
Coarsely ground coconut- 2tbsp
Method-
1. Soak rice in water for half an hour, draina and let it sit for 45mins. coarsely grind it in the food processor to sooji consistency
2. In another thick bottomed vessel bring water to boil
3. Add the thari slowly into the water while mixing continuously along with coconut.
3. Add the thari slowly into the water while mixing continuously along with coconut.
4. Bring the batter into a dough consistency while stirring thoroughly. take it off the heat and allow to cool slightly
5. slightly wet you palm and shape the dough into balls
6. place in a idly steamer or pressure cooker without the weight and steam for about 20 mins on medium to low heat
7. After turning off the heat allow it to cool for 5-10 mins and serve with coconut chutney and ghee or with chicken/mutton curry
8. Nom nom
