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Kara Kadubu | Avi Kadubu | Spicy Kadubu

Avi Kadubu is steamed and stuffed rice flour treats / snacks mostly prepared during festivals like nagara panchami, vinayaka chaturthi/ Ganesha festival. Sihi Kadubu has sweet fillings like jaggery – coconut or Til / sesame seeds and jaggery filling. Kara kadubu has spicy fillings like Urad dal and spices or chana dal and spices .
For making the dough click here:
For sihi kadubu click here:

Here we have the healthy and nutritious kara kadubu recipe.


  • Dough/hittu ( please click here to how to make the dough)
  • ½ cup urad dal (wash and soak the dal for 3 to 5 hours or overnight)
  • 3 tbsp idli rave/akki tari
  • Chopped coriander leaves/cilantro
  • Chopped curry leaves
  • ½ tsp chopped ginger
  • 1 tsp jeera/ cumin seeds
  • ¼ tsp black pepper
  • 2 to 4 TBSP grated coconut or chopped coconut pieces
  • 1 tbsp moong dal and chana dal soaked in water for 2 to 3 hours
  • Pinch of hing.

Yields around 8 to 10 kadubu:


  1. Prepare the dough and keep it ready.
  2. Drain the water from urad dal and grind it to a fine paste using 3 to 4 tbsp of water.
  3. Transfer this to a bowl, add all other ingredients, drain the water from the soaked dals and add the dals to the mix. MIx it well.
  4. Add little water if needed to get the idli batter consistency. Keep it aside for an hour or 2 or overnight is also ok.

To make the kara kadubu:

  1. Take one dough ball, roll it to a flat round shape. either you can use the Tortilla press/ roti press to flatten the dough or you can use rolling pin.
  2. Take 2 plastic sheet or you can use banana leaves, grease it. Keep one on the press, put the dough in the middle, keep another sheet on top and press it.
  3. Take the flattened dough, put a tbsp or little more filling in the center and and fold it.
  4. Repeat this and make few more.
  5. Keep it in the greased pressure cooker container and steam cook this on medium high heat without putting the whistle on, for 12 to 13 minutes and then turn off the heat.
  6. Open the steamer after 2 to 3 minutes and kara kadubu is ready to eat!
  7. Savor the kara kadubu with coconut chutney or ghee.


You can add 2 tbsp of maida/all-purpose flour while making the dough to avoid breaking. I want it to be gluten free so I am not using the maida here.

I am using half the dough for sweet and half the dough for kara.( 1/2 cup rice flour for each)