Kadambuttu
Soft, round steamed dumplings made from coarsely ground rice, the traditional accompaniment to pandi curry at Kodava festive meals.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Steamer
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 0.5 g
- carbs
- 49 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 220 kcal
Instructions
- 1
Soak the rice for 3-4 hours. Drain and grind it coarsely, or use ready rice rava (cracked rice).
- 2
Bring water and salt to a boil in a heavy pot.
- 3
Gradually add the coarse rice. Stir continuously to prevent any lumps from forming.
- 4
Cook on low heat and stir often for about 10-12 minutes. Stop when it thickens into a stiff dough.
- 5
Cover the pot with a lid. Let it cook through on very low heat for another 5 minutes.
- 6
Grease your palms with a little oil while the dough is warm. Shape it into smooth round or oval balls.
- 7
Place the balls in a steamer. Steam for 15-20 minutes until firm and cooked through.
- 8
Serve hot alongside pandi curry (spicy pork curry) or any Kodava vegetable curry.
Chef's tips
Shape the dumplings while the dough is still warm and soft, as it hardens when cool. Steaming them ensures the centres cook completely.
Ingredient substitutions
- kadambuttu rice → coarse rice rava (idli rava) as a convenient substitute
Storage
Refrigerate for up to 2 days.
Reheating
Re-steam for 5-8 minutes to soften before serving.
Common mistakes to avoid
- •Grinding the rice too fine. This makes the dumplings mushy instead of giving them a traditional coarse texture.
Serving suggestions
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