I had some Idli batter sitting in my refrigerator and I was longing to finish it and free up that much space. We dint really feel like the usual Idlis and so, with just a simple twist, ‘ot ‘ot Malnad Kadabus with some tangy sweet tomato-onion chutney it was, for breakfast this morning.
Ingredients (for Malnad Kadabus):
- Idli batter – 5 to 6 cups
- Channa dal – 1/2 cup (soaked overnight)
- Green peas – 1/2 cup (cooked with salt)
- Green Chillies – 2 nos (finely chopped)
- Black pepper – 6-8 corns (coarsely pounded)
- Ginger – 1″ long piece (grated)
- Coriander/Cilantro – a fistful (finely chopped)
- Grated Coconut – 1/2 cup
- Salt – to taste
To start from scratch, i.e, to make the Idli batter:
- Soak 1 measure Urad Dal and 3 measures Idli soji (1:3 proportion), for about 6-8 hours (from morning to evening).
- Drain the water from the urad dal and grind to a smooth paste, with as less water as possible.
- Drain the water from the rice soji and grind for just a few seconds without any water.
- Mix along with the ground urad dal.
- Add salt to taste, stir well and allow to ferment overnight.
Procedure (for Malnad Kadabus):
- Mix all the ingredients along with the Idli batter.
- The traditional Malnad Kadabus are prepared in a mould prepared from jackfruit leaves stitched together with small sticks. However, since I din’t have them handy (you get them ready in the market) and neither do I know how to make them, I decided to use my steel tumblers for the moulds.
- Grease the insides of the tumblers and pour the batter till 3/4th of the level. This allows the kadabus to rise inside the tumbler.
- Steam cook for about 20 minutes or till done.
- Allow to cool for 5 minutes, de-mould and serve hot with the Tomato-Onion Chutney. Drizzle some ghee on the kadabus for added taste! 😉
Ingredients (for Tomato-Onion Chutney):
- Onions – 2 nos (medium sized, cut into 1″ cubes)
- Tomatoes – 2 nos (medium sized, cut into 1″ cubes)
- Garlic – 2 pods
- Ginger – 1″ long piece
- Turmeric powder – a pinch
- Asafoetida – a pinch
- Red Chillies – 2 nos
- Grated Coconut – 1 cup
- Salt – to taste
- Water – as required
- Cooking Oil – 1/2 tsp
Procedure (for Tomato-Onion Chutney):
- In a wok, heat the oil. Add the asafoetida and after 5 seconds, add the onions and sauté till golden brown.
- Add the tomatoes to the sauteed onions and fry for another 5 minutes.
- Allow the mixture to cool, and run in the mixer with the remaining ingredients, to form a smooth paste.
- Enjoy the sweet-sour taste of this chutney with the Malnad Kadabus.