Urd Daal Kadubu is nice to have for breakfast and its also normally done during Nagara Panchami festival.
Urd Daal : 2 Cups
Rice : 1 Table spoon
Green chilly : 3 to 4
Ginger : 1 inch
Ingh ( Asafoetida) : a pinch
Coriander leaves : 2 Table spoons ( cut into small pieces)
Curry leaves : 8 to 10 leaves
Salt : to taste
Coconut : 2 Table spoons ( fresh grated coconut)
Water : 1/4 cup
Wash and soak Urd Daal for 1 hour . Remove all the water and grind with very little water in to rava consistency adding a spoon of rice . Remove from the jar. Add salt cut green chillies , grated ginger , coriander leaves , curry leaves , ingh and coconut. Mix thoroughly .
Now apply oil to idli plates and place a spoonful of Urd mixture and steam it in a pressure cooker or Idli cooker for 8 minutes. Remove Urd Kadubu from Idli plates and serve with coconut chutney and little ghee on the top of hot kadubu.
Note : The dough should not be watery . It should be thick. You can also use banana leaves instead of Idli plates . Put a spoon full of urd dough in a banana leaf and close the ends while keeping them in a cooker. It gives better aroma...to the kadubu.
Serves: 4 to 5