Mmm, get ready to fall in love with kadubu! These delightful steamed rice dumplings from South Indian cuisine are about to become your new favorite comfort food—perfect for cozy dinners, festive gatherings, or anytime you crave something wholesome and delicious. Whether you’re a seasoned cook or just starting out, these 29 recipes promise to inspire and satisfy. Let’s dive in and explore these mouthwatering creations!
Steamed Rice Kadubu
Kicking off this week’s comfort food journey, I’m sharing a recipe that reminds me of my grandmother’s kitchen—Steamed Rice Kadubu. It’s a South Indian steamed dumpling that’s surprisingly simple to make yet delivers incredible flavor, perfect for when you want something warm and satisfying without spending hours cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of rice flour
– 1 cup of water, plus a splash more if needed
– A pinch of salt
– 1 tablespoon of vegetable oil
– A couple of tablespoons of grated coconut (optional, but adds a nice touch)
– A small handful of chopped cilantro for garnish
Instructions
1. In a medium bowl, combine 2 cups of rice flour and a pinch of salt.
2. Gradually add 1 cup of water to the flour mixture, stirring continuously until it forms a smooth, thick dough—if it feels too dry, add a splash more water, one tablespoon at a time.
3. Tip: Let the dough rest for 5 minutes to help the flour absorb the moisture evenly, which prevents cracking later.
4. Divide the dough into 8 equal portions and roll each into a ball, then flatten slightly into a disc shape about 1/2-inch thick.
5. Brush a steamer basket lightly with 1 tablespoon of vegetable oil to prevent sticking.
6. Arrange the dough discs in the steamer basket, leaving a little space between them so they don’t touch.
7. Tip: If using grated coconut, sprinkle it evenly over the top of the discs before steaming for extra flavor.
8. Fill a pot with about 2 inches of water and bring it to a boil over high heat until you see steady steam rising.
9. Place the steamer basket over the pot, cover with a lid, and steam for 15 minutes over medium heat—check that the water is simmering, not boiling vigorously, to avoid overcooking.
10. After 15 minutes, remove the lid and insert a toothpick into a kadubu; if it comes out clean, they’re done.
11. Tip: Let them cool for 2-3 minutes before handling to firm up and avoid breaking.
12. Garnish with chopped cilantro and serve warm.
Wrapping up, these kadubu have a soft, slightly chewy texture that pairs wonderfully with a drizzle of chutney or a side of sambar. I love how the subtle rice flavor shines through, making them a versatile base for both savory and sweet toppings—try them with a dollop of yogurt for a quick snack!
Sweet Coconut Jaggery Kadubu
M y kitchen always smells like a tropical vacation when I’m making these—Sweet Coconut Jaggery Kadubu is my go-to when I want something cozy yet exotic. It’s a steamed rice dumpling filled with sweet coconut and jaggery, and it reminds me of the little treats my friend Priya used to share during our weekend brunches. Trust me, once you try one, you’ll be hooked!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of rice flour (I like the fine-ground kind for a smoother texture)
– A splash of water, about 1/2 cup, plus a bit more if needed
– A pinch of salt, just to balance the sweetness
– 1/2 cup of grated coconut (fresh or frozen works great)
– 1/4 cup of jaggery, crumbled into small pieces (it’s like unrefined sugar with a caramel vibe)
– A couple of cardamom pods, seeds crushed for that warm aroma
Instructions
1. In a medium bowl, combine 1 cup of rice flour and a pinch of salt.
2. Gradually add a splash of water, about 1/2 cup, while mixing with your hands until it forms a soft, pliable dough—add a bit more water if it feels too dry. Tip: The dough should hold together without cracking when pressed.
3. Cover the dough with a damp cloth and set it aside for 10 minutes to rest, which helps it steam better later.
4. In a small pan over medium heat, combine 1/2 cup of grated coconut, 1/4 cup of crumbled jaggery, and the crushed seeds from a couple of cardamom pods.
5. Cook the mixture for 5-7 minutes, stirring constantly, until the jaggery melts and coats the coconut evenly—it should look glossy and slightly sticky. Tip: Keep the heat low to medium to prevent burning.
6. Remove the pan from heat and let the filling cool completely, about 10 minutes, so it’s easier to handle.
7. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
8. Flatten each ball into a small disc, about 3 inches in diameter, using your palms or a rolling pin.
9. Place a tablespoon of the cooled coconut-jaggery filling in the center of each disc.
10. Gently fold the edges over the filling and pinch to seal, shaping them into half-moon dumplings. Tip: Make sure the seams are tight to prevent leakage during steaming.
11. Arrange the dumplings in a single layer in a steamer basket lined with parchment paper or banana leaves.
12. Steam over boiling water for 15-20 minutes, until the dumplings turn translucent and firm to the touch.
13. Carefully remove the steamer from heat and let the kadubu cool for 5 minutes before serving.
Y ou’ll love the soft, chewy texture of the rice wrapper paired with the gooey, caramel-like filling—it’s like a sweet hug in every bite! Serve these warm with a drizzle of ghee or alongside a cup of chai for an extra cozy treat. I sometimes sprinkle a bit of toasted sesame on top for a crunchy contrast that makes them irresistible.
Savory Lentil Kadubu
Lately, I’ve been craving something cozy and nourishing that doesn’t take all day—enter this Savory Lentil Kadubu, a steamed lentil dumpling that’s become my go-to for a satisfying, hands-off meal. I love how the earthy lentils and spices meld together while steaming, filling the kitchen with the most comforting aroma, and it’s perfect for those evenings when I want something hearty without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of split red lentils (rinsed well)
– A splash of water (about ¼ cup)
– A couple of tablespoons of vegetable oil
– 1 teaspoon of cumin seeds
– A pinch of asafoetida (hing)
– 1 finely chopped green chili
– ½ teaspoon of turmeric powder
– Salt, to your liking (I use about 1 teaspoon)
– A handful of fresh cilantro, chopped
– Banana leaves or parchment paper for wrapping
Instructions
1. Rinse 1 cup of split red lentils under cold water until the water runs clear, then soak them in a bowl with a splash of water for 10 minutes to soften—this helps them blend smoothly later.
2. Drain the lentils and transfer them to a blender, adding just enough water to form a thick, coarse paste; pulse until it’s mostly smooth but with a bit of texture, like a rustic batter.
3. Heat a couple of tablespoons of vegetable oil in a pan over medium heat, then add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Stir in a pinch of asafoetida and 1 finely chopped green chili, cooking for another minute to release their aromas without burning.
5. Mix in ½ teaspoon of turmeric powder and salt to your liking, then pour in the lentil paste, stirring constantly for 5-7 minutes until it thickens into a dough-like consistency that pulls away from the pan.
6. Remove from heat, fold in a handful of chopped fresh cilantro, and let the mixture cool slightly until it’s easy to handle.
7. Divide the dough into 8 equal portions, shaping each into a small oval or round patty.
8. Wrap each patty in a piece of banana leaf or parchment paper, securing it with kitchen twine or folding the edges tightly to form a packet.
9. Place the packets in a steamer basket over boiling water, cover, and steam on high heat for 20 minutes until firm and cooked through—check by inserting a toothpick; it should come out clean.
10. Carefully unwrap the packets and serve the kadubu warm.
Here’s the best part: these kadubu have a tender, slightly crumbly texture that pairs beautifully with a dollop of yogurt or a tangy chutney, and the earthy lentils shine through with every bite. I often serve them alongside a simple salad for a complete meal that feels both rustic and refined.
Healthy Ragi Kadubu
Haven’t you ever craved something wholesome yet comforting on a busy weekday? I stumbled upon this gem while trying to sneak more nutrients into my family’s meals without sacrificing flavor—it’s become my go-to for a satisfying, guilt-free bite. Let me share my take on Healthy Ragi Kadubu, a steamed delight that’s as easy to make as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– About 1 cup of ragi (finger millet) flour, for that earthy goodness
– A splash of water, roughly ½ cup, to bring it all together
– A pinch of salt, because every dish needs a little love
– A drizzle of oil, just enough to grease the molds
Instructions
1. In a mixing bowl, combine 1 cup of ragi flour with a pinch of salt.
2. Gradually add ½ cup of water while stirring with a spoon until a soft dough forms—if it feels too dry, add a teaspoon more water. Tip: The dough should hold together without sticking to your hands.
3. Lightly grease small steaming molds or a plate with a drizzle of oil to prevent sticking.
4. Divide the dough into 4 equal portions and shape each into a smooth ball.
5. Place each ball into the greased molds, pressing gently to fit.
6. Fill a steamer pot with about 2 inches of water and bring it to a boil over high heat.
7. Arrange the molds in the steamer, cover with a lid, and steam for 20 minutes over medium heat. Tip: Avoid opening the lid during steaming to ensure even cooking.
8. After 20 minutes, turn off the heat and let the kadubu sit for 2 minutes before removing. Tip: Check doneness by inserting a toothpick—it should come out clean.
9. Carefully unmold the kadubu onto a plate.
Bite into these warm, fluffy kadubu, and you’ll love their slightly nutty flavor and tender texture. Serve them with a side of yogurt or chutney for a wholesome snack, or get creative by crumbling them into a salad for a hearty twist.
Spicy Masala Kadubu
Venturing into my kitchen on a chilly February afternoon, I craved something warm and boldly spiced—something that reminded me of the vibrant street food from my trip to South India last year. That’s when I decided to whip up a batch of Spicy Masala Kadubu, a steamed rice dumpling stuffed with a fiery, aromatic filling that’s perfect for cozying up with a cup of chai. Trust me, once you try these, you’ll be hooked on their comforting heat and fluffy texture!
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– For the dough: 1 cup of rice flour, a splash of warm water (about 1/2 cup), and a pinch of salt.
– For the filling: 1 tablespoon of vegetable oil, 1/2 cup of finely chopped onions, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1/2 cup of diced potatoes, 1/4 cup of green peas, 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, a couple of chopped green chilies, and salt to taste.
– For steaming: a bit of oil for greasing.
Instructions
1. In a mixing bowl, combine 1 cup of rice flour and a pinch of salt, then gradually add a splash of warm water while kneading until you form a smooth, pliable dough—cover it with a damp cloth and set aside for 10 minutes to rest.
2. Heat 1 tablespoon of vegetable oil in a pan over medium heat, then add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add 1/2 cup of finely chopped onions to the pan and sauté for 3-4 minutes until they turn translucent and soft.
4. Stir in 2 minced garlic cloves and 1 teaspoon of grated ginger, cooking for another minute until the raw smell disappears.
5. Mix in 1/2 cup of diced potatoes and 1/4 cup of green peas, then sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste—cook for 5-7 minutes, stirring occasionally, until the potatoes are tender and the spices are well-incorporated.
6. Add a couple of chopped green chilies to the filling, stir for a minute, then remove from heat and let it cool completely.
7. Divide the rested dough into 8 equal portions, rolling each into a small ball, then flatten each ball into a thin circle about 4 inches in diameter using your palms or a rolling pin.
8. Place a spoonful of the cooled filling in the center of each dough circle, then carefully fold and seal the edges to form a dumpling shape, ensuring no filling leaks out.
9. Grease a steamer basket with a bit of oil, arrange the dumplings in a single layer without touching, and steam over boiling water for 15-20 minutes until the dough turns glossy and firm to the touch.
10. Remove the kadubu from the steamer and let them cool for 2-3 minutes before serving. The outer layer should be soft and slightly chewy, while the filling bursts with a spicy, aromatic kick—I love pairing them with a tangy coconut chutney or even dipping them in yogurt for a cooling contrast. They’re best enjoyed warm, straight from the steamer, making them a delightful snack or light meal that’s sure to spice up your day!
Traditional Moong Dal Kadubu
Mmm, there’s something so comforting about a warm, steamy dumpling, especially when it’s filled with a simple, spiced lentil mixture like in this Traditional Moong Dal Kadubu. I first tried these at a friend’s potluck and have been making them on lazy weekend mornings ever since—they’re my go-to when I want a project that feels special but isn’t too fussy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the dough: about 2 cups of rice flour, a good pinch of salt, and roughly 1 1/4 cups of hot water (just off the boil).
– For the filling: 1 cup of split yellow moong dal (soaked for 30 minutes and drained), 1 finely chopped medium yellow onion, a couple of minced green chilies, 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, a splash of vegetable oil, and salt to taste.
– For steaming: a splash of oil to grease the steamer plates.
Instructions
1. Soak 1 cup of split yellow moong dal in enough water to cover it for 30 minutes, then drain it completely in a colander.
2. Heat a splash of vegetable oil in a pan over medium heat (around 350°F).
3. Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
4. Toss in 1 finely chopped medium yellow onion and sauté for 4-5 minutes until it turns soft and translucent.
5. Stir in a couple of minced green chilies and cook for another minute.
6. Mix in 1/2 teaspoon of turmeric powder and the drained moong dal, stirring to coat everything evenly.
7. Cook the mixture for 5-7 minutes, stirring occasionally, until the dal is tender but not mushy—it should hold its shape. Tip: Don’t overcook the dal here, or the filling will be too wet.
8. Season with salt to taste, then remove the pan from the heat and let the filling cool completely.
9. In a large bowl, combine about 2 cups of rice flour and a good pinch of salt.
10. Gradually pour in roughly 1 1/4 cups of hot water (just off the boil), stirring with a spoon until a dough starts to form.
11. Knead the dough with your hands for 3-4 minutes until it’s smooth and pliable. Tip: If the dough feels too dry, add a tablespoon more hot water; if too sticky, sprinkle in a bit more rice flour.
12. Divide the dough into 8 equal portions and roll each into a smooth ball.
13. Take one dough ball and flatten it into a 4-inch disc on a lightly oiled surface.
14. Place about 2 tablespoons of the cooled filling in the center of the disc.
15. Gently bring the edges of the dough up and over the filling, pinching them together at the top to seal it into a dumpling shape. Tip: Make sure the seal is tight to prevent the filling from leaking during steaming.
16. Repeat with the remaining dough and filling to make 8 kadubus total.
17. Lightly grease the plates of a steamer with a splash of oil to prevent sticking.
18. Arrange the kadubus on the greased plates, leaving a little space between them.
19. Steam the kadubus over boiling water for 15 minutes, or until the dough looks translucent and firm to the touch.
20. Carefully remove the kadubus from the steamer and let them cool for a minute before serving.
Delightfully soft and slightly chewy, these kadubus have a subtle nuttiness from the moong dal that pairs perfectly with a tangy coconut chutney or even a dollop of yogurt. I love breaking one open to see the golden filling steam—it’s a simple pleasure that always feels like a treat.
Herbed Vegetable Kadubu
Now, I’ve been on a mission to make weeknight dinners feel a bit more special without the fuss, and this Herbed Vegetable Kadubu—a cozy, steamed rice dumpling from South India—has become my go-to. It’s packed with fresh veggies and herbs, steamed to fluffy perfection, and honestly, it’s the kind of dish that makes my kitchen smell like a herb garden in the best way. I love whipping these up on lazy Sundays; they’re surprisingly simple and always hit the spot.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– About 2 cups of rice flour (I use the fine-grained kind for a smoother texture)
– A splash of water, roughly 1 cup, plus a little extra if needed
– A couple of carrots, finely chopped (about 1 cup)
– A handful of green beans, chopped small (about 1 cup)
– A big bunch of fresh cilantro, roughly chopped (about 1/2 cup)
– A few sprigs of fresh mint, finely chopped (about 2 tablespoons)
– A drizzle of coconut oil, about 2 tablespoons
– A pinch of salt, to season as you go
Instructions
1. In a large mixing bowl, combine the rice flour and 1 cup of water, stirring until it forms a soft, pliable dough—add a splash more water if it feels too dry. Tip: Let the dough rest for 10 minutes covered with a damp cloth; this helps it steam better later.
2. Heat the coconut oil in a skillet over medium heat (around 350°F) and sauté the chopped carrots and green beans for 5–7 minutes, until they’re tender but still have a slight crunch.
3. Remove the skillet from heat and stir in the chopped cilantro and mint, mixing everything well to coat the veggies with the herbs.
4. Divide the rested dough into 8 equal portions and flatten each into a small disc, about 1/4-inch thick.
5. Place a spoonful of the herbed vegetable mixture in the center of each disc, then gently fold and seal the edges to form dumplings. Tip: Wet your fingers lightly with water to help seal them without cracking.
6. Arrange the dumplings in a steamer basket lined with parchment paper or banana leaves, leaving space between them so they don’t stick.
7. Steam over boiling water for 15–20 minutes, until the dumplings turn firm and slightly translucent. Tip: Check after 15 minutes by inserting a toothpick; if it comes out clean, they’re ready.
8. Carefully remove the kadubu from the steamer and let them cool for 2–3 minutes before serving. They come out with a tender, slightly chewy texture that’s infused with all those fresh herb flavors—I love dipping them in a simple coconut chutney or serving them warm with a side of sambar for a hearty meal. Honestly, the aroma alone is worth the effort!
Stuffed Jackfruit Kadubu
Zipping through my recipe archives, I stumbled upon this gem I first tried after a friend’s backyard jackfruit harvest—it’s become my go‑to for a cozy, plant‑based meal that feels both comforting and a little adventurous.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
- 2 cups of rice flour (I like the fine‑ground kind for a smoother dough)
- 1 cup of canned young jackfruit, drained and shredded (squeeze out any extra liquid with your hands—it makes a difference!)
- 1 medium onion, finely chopped
- 2 green chilies, minced (adjust to your heat preference)
- 1 teaspoon of cumin seeds
- A splash of coconut oil, about 2 tablespoons
- Salt, a generous pinch
- Water, as needed to bind the dough
- A couple of banana leaves or parchment paper squares for steaming
Instructions
- In a mixing bowl, combine the rice flour and a pinch of salt, then gradually add water while kneading until you have a soft, pliable dough—cover it with a damp cloth to prevent drying. Tip: Test the dough by pressing a small ball; it should hold shape without cracking.
- Heat the coconut oil in a skillet over medium heat (around 350°F), then add the cumin seeds and let them sizzle for 15–20 seconds until fragrant.
- Add the chopped onion and green chilies to the skillet, sautéing for 3–4 minutes until the onion turns translucent and soft.
- Stir in the shredded jackfruit, cooking for another 5–6 minutes until it’s tender and well‑combined with the spices—season with salt to your liking. Tip: If the mixture feels dry, add a tablespoon of water to keep it moist.
- Divide the dough into 8 equal portions, rolling each into a smooth ball between your palms.
- Flatten each ball into a 4‑inch circle on a lightly floured surface, then place 2 tablespoons of the jackfruit filling in the center.
- Fold the edges over the filling, pinching to seal tightly into a half‑moon shape—repeat with all portions. Tip: Dab a little water on the edges if they won’t stick together easily.
- Place each kadubu on a piece of banana leaf or parchment paper, then arrange them in a steamer basket without overlapping.
- Steam over boiling water for 15–18 minutes, until the dough looks glossy and firm to the touch—avoid opening the steamer too early to prevent sogginess.
- Carefully remove the kadubu from the steamer and let them cool for 2–3 minutes before serving.
Vividly tender with a subtle chew, these kadubu burst with savory jackfruit and aromatic spices—I love pairing them with a cool coconut chutney or even a dollop of vegan yogurt for a creamy contrast that makes every bite sing.
Nutty Almond Kadubu
Tired of the same old breakfast routine? I was too, until I stumbled upon this gem while visiting a friend’s South Indian grandmother—Nutty Almond Kadubu, a steamed rice cake that’s become my cozy morning staple. It’s surprisingly simple to whip up, with a delightful texture and a nutty twist that makes it feel special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– About 1 cup of rice flour (I use the fine-ground kind from my local Asian market)
– A splash of water, roughly ¾ cup, plus a little extra if needed
– A pinch of salt, just to balance the flavors
– A couple of tablespoons of roasted almonds, finely chopped for that crunch
– A teaspoon of coconut oil, for greasing the molds
Instructions
1. In a medium bowl, combine 1 cup of rice flour and a pinch of salt.
2. Gradually add ¾ cup of water while stirring with a spoon until it forms a thick, lump-free batter—if it feels too dry, add a splash more water one tablespoon at a time. Tip: Let the batter rest for 5 minutes; this helps the rice flour absorb moisture for a smoother texture.
3. Stir in 2 tablespoons of finely chopped roasted almonds until evenly distributed.
4. Grease four small steaming molds or ramekins with 1 teaspoon of coconut oil to prevent sticking.
5. Divide the batter equally among the greased molds, filling each about three-quarters full.
6. Place the molds in a steamer basket over a pot of boiling water, ensuring the water doesn’t touch the bottoms of the molds.
7. Cover the steamer with a lid and steam on medium heat for 20 minutes, or until the kadubu are firm to the touch and a toothpick inserted comes out clean. Tip: Avoid opening the lid during steaming to keep the heat consistent and prevent sogginess.
8. Carefully remove the molds from the steamer using oven mitts and let them cool for 5 minutes.
9. Gently run a knife around the edges of each mold and invert to release the kadubu onto a plate. Tip: If they stick, tap the mold lightly on the counter—this usually loosens them without breaking.
You’ll love the soft, slightly chewy texture with little bursts of almond crunch in every bite. I often serve these warm with a drizzle of honey or alongside a spicy chutney for a savory kick—they’re versatile enough to make any meal feel like a treat.
Tangy Tamarind Kadubu
Whenever I’m craving something that’s both tangy and comforting, my mind goes straight to this Tamarind Kadubu recipe I picked up from a friend’s grandmother. It’s a steamed rice dumpling with a zesty tamarind filling that’s perfect for a cozy weekend project, and trust me, the aroma alone is worth the effort.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– About 2 cups of rice flour
– A splash of water, just enough to make a dough
– A small handful of tamarind pulp (around ¼ cup)
– A couple of tablespoons of jaggery or brown sugar
– A pinch of salt
– A teaspoon of vegetable oil for greasing
Instructions
1. Soak the tamarind pulp in ½ cup of warm water for 10 minutes to soften it.
2. Squeeze the soaked tamarind with your hands to extract a thick paste, discarding any seeds or fibers.
3. In a small saucepan, combine the tamarind paste, jaggery, and a pinch of salt over medium heat.
4. Cook the mixture for 5-7 minutes, stirring constantly, until it thickens into a sticky filling—it should coat the back of a spoon without dripping.
5. Let the tamarind filling cool completely to room temperature, which takes about 15 minutes; this prevents the dough from getting soggy.
6. In a mixing bowl, combine the rice flour with enough water to form a smooth, pliable dough that doesn’t stick to your hands.
7. Divide the dough into 8 equal portions and roll each into a ball between your palms.
8. Flatten each ball into a small disc about 3 inches in diameter using your fingers or a rolling pin.
9. Place a spoonful of the cooled tamarind filling in the center of each disc.
10. Fold the edges of the disc over the filling to form a sealed dumpling, pinching the seams tightly to prevent leaks.
11. Grease a steamer basket or plate with a teaspoon of vegetable oil to avoid sticking.
12. Arrange the dumplings in the steamer, leaving space between them so they don’t touch.
13. Steam the kadubu over boiling water for 15 minutes, or until the dough turns translucent and firm to the touch.
14. Carefully remove the kadubu from the steamer and let them cool for 5 minutes before serving.
Kadubu emerges with a soft, chewy texture that contrasts beautifully with the tangy-sweet tamarind burst inside. I love pairing these warm dumplings with a dollop of coconut chutney or even a drizzle of ghee for extra richness—they’re a delightful twist on traditional snacks that always impresses guests.
Flavorful Spinach Kadubu
Usually, I’m all about quick weeknight dinners, but sometimes a comforting, hands-on dish like this Flavorful Spinach Kadubu is exactly what my soul craves—it’s like a warm, savory hug from my kitchen, and I love how the vibrant green spinach peeks through the soft rice dough. I first tried a version at a friend’s potluck and have been tweaking it ever since to get that perfect balance of earthy spinach and aromatic spices, which makes it a standout for cozy gatherings or a satisfying weekend project.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– About 2 cups of rice flour, for that tender dough base
– A big bunch of fresh spinach (roughly 4 cups), washed and chopped—it wilts down a lot!
– A tablespoon of vegetable oil, for sautéing
– A couple of cloves of garlic, minced, because garlic makes everything better
– A teaspoon of cumin seeds, for a toasty aroma
– A pinch of salt, to season everything just right
– Water as needed, to bind the dough and steam the kadubu
Instructions
1. In a large mixing bowl, combine 2 cups of rice flour with a pinch of salt, then gradually add water, about 1/2 cup at a time, while mixing with your hands until it forms a smooth, pliable dough that doesn’t stick—cover it with a damp cloth and set aside for 10 minutes to rest, which helps the texture become softer and easier to handle.
2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat (around 350°F), then add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant, being careful not to burn them as it can turn bitter.
3. Toss in the minced garlic cloves and sauté for 1 minute until golden and aromatic, stirring constantly to prevent sticking.
4. Add the chopped fresh spinach to the skillet and cook for 3-4 minutes, stirring occasionally, until it wilts completely and releases its moisture—this step concentrates the flavor, so don’t rush it.
5. Remove the skillet from heat and let the spinach mixture cool slightly, then mix it into the rested rice dough until evenly incorporated, using your hands to knead gently for about 2 minutes to ensure no dry spots remain.
6. Divide the dough into 8 equal portions and shape each into a smooth ball, then flatten them slightly into thick discs about 1/2-inch thick—if the dough feels sticky, dust your hands lightly with extra rice flour for easier handling.
7. Place the kadubu discs in a steamer basket lined with parchment paper or banana leaves, leaving a little space between them to prevent sticking, and steam over boiling water for 15 minutes until they look firm and glossy on the surface.
8. Carefully remove the kadubu from the steamer using tongs and let them cool for 5 minutes before serving to avoid burning your fingers—they’ll hold their shape better this way.
The kadubu comes out wonderfully soft and pillowy with a subtle chew from the rice flour, while the spinach infuses every bite with a fresh, earthy depth that’s not overly spicy. I love serving these warm with a dollop of yogurt or a tangy tomato chutney on the side, and they’re fantastic for dipping into soups or enjoying as a hearty snack straight from the steamer.
Cheesy Paneer Kadubu
Haven’t we all had those days when we crave something warm, cheesy, and comforting, but also want a little twist? That’s exactly where my Cheesy Paneer Kadubu comes in—a fun, steamed dumpling that’s become my go‑to for cozy weekends. I love how the soft rice flour wrapper hugs the spiced paneer filling, and it’s surprisingly simple to put together once you get the hang of it!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– About 1 cup of rice flour
– A splash of warm water, around ½ cup
– A pinch of salt
– A couple of tablespoons of vegetable oil
– Roughly 1 cup of crumbled paneer
– Half a teaspoon of cumin seeds
– A small handful of chopped cilantro
– One finely chopped green chili (optional for heat)
– A dash of turmeric powder
Instructions
1. In a mixing bowl, combine 1 cup of rice flour, a pinch of salt, and a splash of warm water—start with ½ cup and add more if needed to form a smooth, pliable dough. Tip: The dough should feel soft but not sticky; if it cracks, add a few drops more water.
2. Cover the dough with a damp cloth and let it rest for 10 minutes to soften.
3. Heat a couple of tablespoons of vegetable oil in a pan over medium heat, then add half a teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Stir in one finely chopped green chili (if using) and a dash of turmeric powder, cooking for another minute.
5. Add roughly 1 cup of crumbled paneer and a small handful of chopped cilantro, mixing well to coat everything evenly. Cook for 2–3 minutes until the paneer is lightly warmed, then remove from heat and let it cool slightly. Tip: Don’t overcook the paneer here, as it’ll steam later and stay tender.
6. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
7. Flatten each ball into a small disc about 3 inches wide, using your palms or a rolling pin dusted with rice flour to prevent sticking.
8. Place a spoonful of the paneer mixture in the center of each disc, then fold and pinch the edges to seal tightly into a half‑moon shape. Tip: Make sure the seams are well‑closed to avoid leaks during steaming.
9. Arrange the kadubus in a steamer basket lined with parchment paper, leaving space between them.
10. Steam over boiling water for 10–12 minutes, until the wrappers turn translucent and firm to the touch.
11. Carefully remove the kadubus from the steamer and let them cool for a minute before serving.
Delightfully soft with a slight chew, these kadubus burst with creamy paneer and warm spices. I love dipping them in a tangy tamarind chutney or serving them alongside a simple dal for a complete meal—they’re always a hit at my dinner table!
Exotic Mango Kadubu
Gosh, I still remember the first time I tried this dish at a friend’s potluck—it was such a delightful surprise that I had to learn how to make it myself. Exotic Mango Kadubu is a sweet, steamed dumpling that’s perfect for a cozy weekend treat, and I love how the tropical mango pairs with warm spices. It’s become my go‑to when I want something a little special without spending hours in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of rice flour
– ½ cup of grated fresh mango (about 1 medium mango)
– ¼ cup of coconut milk
– 2 tablespoons of sugar
– 1 teaspoon of cardamom powder
– A pinch of salt
– A splash of water, if needed
– Banana leaves or parchment paper for wrapping
Instructions
1. In a mixing bowl, combine 1 cup of rice flour, ½ cup of grated mango, ¼ cup of coconut milk, 2 tablespoons of sugar, 1 teaspoon of cardamom powder, and a pinch of salt.
2. Mix everything together with your hands until it forms a soft, pliable dough—if it feels too dry, add a splash of water, one teaspoon at a time. (Tip: The dough should hold together without sticking to your fingers.)
3. Divide the dough into 8 equal portions and roll each into a smooth ball.
4. Place each ball onto a piece of banana leaf or parchment paper cut into 6‑inch squares.
5. Flatten each ball gently into a thick, round disc about ½‑inch thick.
6. Fold the leaf or paper over the disc to wrap it securely, like a little packet, and tie it with kitchen string if needed. (Tip: If using banana leaves, briefly pass them over a flame to make them pliable and easier to fold.)
7. Arrange the wrapped packets in a steamer basket, leaving a little space between them for steam to circulate.
8. Steam over medium‑high heat for 20 minutes, or until the packets feel firm to the touch. (Tip: Avoid opening the steamer lid too often, as it can lower the temperature and affect the cooking time.)
9. Carefully remove the packets from the steamer and let them cool for 5 minutes before unwrapping.
Delightfully soft and fragrant, these kadubu have a tender, slightly chewy texture from the rice flour and bursts of sweet mango in every bite. I love serving them warm with a drizzle of extra coconut milk or alongside a scoop of vanilla ice cream for a fun twist—they’re sure to disappear quickly!
Authentic Foxtail Millet Kadubu
Remember that time I was craving something wholesome and comforting but wanted to skip the usual rice? That’s when I stumbled upon this gem—Authentic Foxtail Millet Kadubu. It’s a steamed, savory dumpling that’s gluten-free, packed with nutrients, and has a wonderfully earthy flavor that feels like a warm hug. I love making these on lazy weekends; they’re surprisingly simple and always impress my friends who are new to millet.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of foxtail millet, rinsed well
– A splash of water, about 1/4 cup
– A pinch of salt, roughly 1/2 tsp
– 1 tbsp of coconut oil
– A couple of chopped green chilies
– A handful of fresh cilantro, finely chopped
– 1/2 cup of grated coconut
Instructions
1. Soak the rinsed foxtail millet in a bowl with the splash of water for 15 minutes to soften it slightly—this helps it steam evenly later.
2. Drain any excess water from the millet using a fine mesh strainer, then transfer it to a mixing bowl.
3. Add the pinch of salt, coconut oil, chopped green chilies, cilantro, and grated coconut to the bowl with the millet.
4. Mix all the ingredients together with your hands until well combined, ensuring the oil coats everything for a moist texture.
5. Divide the mixture into 8 equal portions and shape each into a smooth, round ball—tip: wet your hands lightly to prevent sticking.
6. Place a steamer basket over a pot filled with 2 inches of water and bring it to a boil over high heat until steam forms.
7. Arrange the millet balls in the steamer basket, leaving a little space between them so they don’t stick together.
8. Cover the steamer with a lid and steam the kadubu for 20 minutes over medium heat—tip: avoid opening the lid too often to keep the steam consistent.
9. After 20 minutes, check if the kadubu are firm and cooked through by inserting a toothpick; it should come out clean.
10. Carefully remove the steamer from the heat and let the kadubu cool for 5 minutes before handling—tip: they’ll firm up a bit as they cool, making them easier to serve.
Finally, these kadubu have a delightful soft yet slightly chewy texture with a nutty aroma from the millet and a fresh kick from the chilies. I love serving them warm with a side of tangy tomato chutney or even as a snack on their own—they’re so versatile and always disappear fast from the plate!
Rich Chocolate Kadubu
Remember that time I was craving something decadent but wanted to skip the fuss of baking? That’s exactly when I stumbled upon this Rich Chocolate Kadubu—a steamed chocolate dumpling that’s become my go-to for cozy nights in. It’s like a warm, gooey hug in dessert form, and trust me, it’s way easier to whip up than you’d think.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A cup of all-purpose flour
– Half a cup of cocoa powder
– A quarter cup of granulated sugar
– A teaspoon of baking powder
– A pinch of salt
– A splash of vanilla extract
– Three-quarters of a cup of milk
– A couple of tablespoons of melted butter
– A handful of chocolate chips for that extra oomph
Instructions
1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until well combined—this ensures no lumps in your batter.
2. Add the vanilla extract, milk, and melted butter to the dry ingredients, stirring gently until just mixed; overmixing can make the kadubu tough, so stop when you see no dry spots.
3. Fold in the chocolate chips evenly, saving a few to sprinkle on top later for a melty surprise.
4. Grease four small heatproof bowls or ramekins with a bit of butter to prevent sticking.
5. Divide the batter equally among the bowls, filling each about two-thirds full to allow room for rising during steaming.
6. Place the bowls in a steamer basket over boiling water, cover tightly, and steam on medium heat for 20 minutes; to check doneness, insert a toothpick—it should come out clean with no wet batter.
7. Carefully remove the bowls from the steamer using oven mitts, as they’ll be hot, and let them cool for 5 minutes before serving.
8. Tip: If you don’t have a steamer, use a large pot with a rack and lid, adding water just below the rack level to avoid soggy bottoms.
9. Serve warm, optionally topped with a dusting of powdered sugar or a scoop of vanilla ice cream.
Here’s the best part: these kadubu come out incredibly moist with a rich chocolate flavor that’s not too sweet, and the steamed texture keeps them light and fluffy. I love pairing them with a drizzle of caramel or fresh berries for a fancy twist—they’re perfect for impressing guests without any stress!
Conclusion
Journey through these 29 kadubu recipes and discover a world of flavor right in your kitchen! We hope you’re inspired to try making these delightful treats. Don’t forget to leave a comment telling us which recipe is your favorite, and if you enjoyed this roundup, please share it on Pinterest to spread the kadubu love. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
