Kadbu

Method

1. 1

   Make rice batter: Soak 2 cups raw rice for 4 hours. Drain and grind to a smooth thick batter. Add salt and ferment overnight.

2. 2

   Add coconut milk: Stir in half cup thick coconut milk to the fermented batter. Mix well.

3. 3

   Add flavourings: Mix in 1 tsp cumin seeds, 2 finely chopped green chillies and a pinch of asafoetida into the batter.

4. 4

   Prepare kadbu vessel: Use a small round vessel or paniyaram pan. Grease with oil or ghee generously.

5. 5

   Fill vessel: Fill the greased vessel or each cavity three-quarters full with the batter.

6. 6

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

7. 7

   Steam: Place filled vessels in steamer. Cover tightly and steam for 12-15 minutes.

8. 8

   Check doneness: Insert a toothpick — it should come out clean. Kadbu should be spongy and cooked through.

9. 9

   Rest briefly: Let cool 3-4 minutes before unmoulding.

10. 10

    Serve: Kadbu (also called gunta ponganalu in some regions) is a soft steamed Karnataka rice cake. Serve with coconut chutney and sambar.