- Grind dhaliya along with elaichi to a fine powder.
- Fry Till & poppy seeds seperately till golden brown & then grind to fine powder.
- Mix the grind ingredients along with dry coconut & jaggery.
- Mix until there is no lumps of jaggery.
For the outer covering:
ಅಕ್ಕಿ ಹಿಟ್ಟು /Rice flour - 1 cup
ಉಪ್ಪು /Salt - 1/2 tsp
ನೀರು /Water - 1 cup
ತುಪ್ಪ / Ghee - 1/2 cup
- In a pan allow water to boil, then add little salt & rice flour.
- Cover the lid and let it boil for 5-10 minutes on low flame.
- Mix nicely with a wooden spatula until they all come together.
- Again cover for few minutes until the rice flour is fully cooked.
- Sprinkle the wooden cutting board with little water.
- Remove the rice flour ball & put it on the wooden board.
- Then by dipping your hands in water nicely kneed the ball by removing any lumps available.
- Make a smooth ball after kneeding the rice ball.
Now the filling part:
- Take a hand full of the rice ball.
- Apply little ghee on a board/counter. Place the rice ball & make rounds of poori shape.
- Apply ghee on the Kadabu mould too & place the small rice poori & fill it with a spoon full of Gun Powder.
- Close the mould & press it little bit & remove the extra rice dough that comes out of the mould.
- Open the mould & remove the kadabu.
- Keep applying ghee to the mould, roller & the board so that the rice dough does not stick.
- Yummy Kadabu is ready.
PS: You can steam all the kadabu's in a pressure cooker. But if you have cooked the rice flour properly then there is no need of steaming.
After few hours of making the Kadabu, the gun powder inside becomes like paste. It tastes very nice.Sorry, forgot to take pictures of the Gun Powder. You can preserve the Gun powder and can prepare when ever you want or you can just eat it by itself :-). It is very tempting to eat it like that.