Steamed Kadbu | How to make Steamed Kadbu

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By Preeti Deo
Created on 7th Apr 2016
  • Steamed Kadbu, How to make Steamed Kadbu
Steamed Kadbuby Preeti Deo
  • Steamed Kadbu | How to make Steamed Kadbu (5 likes)

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    Rate It!
  • By Preeti Deo
    Created on 7th Apr 2016

About Steamed Kadbu

Steamed kadbu/Dind are made using wheat flour. Kadbus' can either be fried or steamed. For Naag Panchami, these kadbus are steamed and relished with dollops of ghee and kataachi amti.

Steamed Kadbu is a delicious dish which is liked by people of all age groups. Steamed Kadbu by Preeti Deo has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 24 people. You can find Steamed Kadbu at many restaurants and you can also prepare this at home. This authentic and mouthwatering Steamed Kadbu takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Steamed Kadbu is a good option for you. The flavour of Steamed Kadbu is tempting and you will enjoy each bite of this. Try this Steamed Kadbu on weekends and impress your family and friends. You can comment and rate the Steamed Kadbu recipe on the page below.

  • Prep Time15mins
  • Cook Time30mins
  • Serves24People

Video for key ingredients

  • How to make Idli/Dosa Batter

Steamed Kadbu

Ingredients to make Steamed Kadbu

  • 3 cups of chana daal, washed and pressure cooked
  • 1 and 1/2 cup of grated jaggery
  • 1/2 teaspoon of nutmeg powder
  • 1/2 teaspoon of cardamom powder
  • Few strands of saffron
  • 3 cups of wheat flour
  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 2 tablespoons of oil/ghee and some more to make the dough smooth
  • 1/2 a cup of rice powder/wheat flour to roll the polis

How to make Steamed Kadbu

  1. Once the daal is pressure cooked, drain the daal in a sieve and save the stock in another container. This stock will be used for katachi amti. Once all the stock is retrieved from the cooked daal, the daal should be cool, dry but soft.
  2. Transfer the daal into a heavy pan. Add the jaggery and cook this mixture on a medium heat. Keep stirring. The mixture starts softening and gains a reddish brown colour. Cook till the daal and jaggery are completely mixed.
  3. Add the cardamom powder, saffron and nutmeg powder. (Some like adding sugar to the mixture. I prefer my filling with jaggery and like it soft.) Then turn off the heat and let it cool.
  4. In a pressure cooker pour in the water to heat. Prepare the idli stand by greasing it.
  5. Roll the prepared flour dough with a rolling pin. Fill in the Puran(filling). Bring the edges together, so that the puran is completely covered with the dough. Fold (called as murad) the edges with your thumb and the index finger.
  6. Place each of the kadbus/dind in the idli stand. Steam for 10 mins.
  7. Serve while these are piping hot with a dollop of ghee and kataachi amti.

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Rajashree Kinagia month ago
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