Monday, February 06, 2012

Jolada Hittina Kadubu - Jowar Flour Dumplings


We are basically a rice eating family. But I like to substitute rice with Ragi, wheat, Jola etc at least four times in a week. 
 We really enjoy Jalada rotti for lunch. The typical nutty flavour of Jola and the intrinsic sweetness of the grain has made Jola our favourite alternative.
Jolada Hittina Kadubu is another dish we love to relish once in a way. It is very easy to prepare this kadubu and it does not need any elaborate preparation.


Jolada hittu ( Jowar flour ) - 2 cups 
Water - 1 cup
Salt - 1/4 tsp 
Bengal gram dal - 2 tbsps 
Fresh coconut gratings - 2 tbsps 
Sesame oil - 1 tbsp 
Asafoetida - 1 pinch 
Mustard seeds - 1/4 tsp 
Cumin seeds - 1 tsp 


1. Soak Bengal gram dal for 20 minutes until soft and drain. 
2. Heat oil in a sauce pan and add mustard seeds. 
3. When the mustard seeds crackle add cumin seeds, asafoetida and then the soaked and drained Bengal gram dal. 
4. Saute the seasoning on low flame till it emanates a pleasant aroma. 
5. Add water, salt and the fresh coconut gratings to the seasoning. 
6. Switch off flame when the water starts to boil. 
7. Take the jolada hittu in a bowl and make a well in the centre.

8. Gently pour the hot water with the seasoning into the flour and mix well using a spatula.

9. Knead the above into a soft and smooth dough adding some more warm water if necessary.

10. Make plum size balls out of the dough and flatten them into kadubus.


11. Steam the kadubus for ten to twelve minutes.

Top the Jolada Hittina Kadubus with fresh ghee and relish the hot kadubus with any gojju or chutney of your choice.