Kayi Kadubu | Kayi Genasale Recipe | Eradye | Ela Ada | Steamed Rice Dumplings is a kind of sweet rice dumpling, where in rice batter is filled with coconut and jaggery mixture, wrapped in Banana leaves and steam cooked. It is a traditional dish from South India. The sweet, inner coconut filling makes these rice dumplings absolutely delicious and banana leaf gives beautiful aroma and a good taste to this Genasale.
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Kayi Kadubu | Kayi Genasale Recipe | Eradye | Steamed Rice Dumplings
Kayi Kadubu | Kayi Genasale Recipe | Eradye | Ela Ada | Steamed Rice Dumplings is a kind of sweet rice dumpling, where in rice batter is filled with coconut and jaggery mixture, wrapped in Banana leaves and steam cooked. It is a traditional dish from South India. The sweet, inner coconut filling makes these rice dumplings absolutely delicious and banana leaf gives beautiful aroma and a good taste to this Genasale.
Ingredients
Directions
Wash dosa rice and soak it for 2 to 3 hours.
Then grind soaked rice in to a fine paste with minimal water and salt. Batter should be a little thick but of spreadable consistency. Keep aside.
Now prepare filling by mixing 1 cup grated coconut and ½ cup grated jaggery mix them well. Keep aside.
Now take banana leaf, hold this on a gas flame for few seconds, this would make it easier to fold the leaf later.
Now take one spoon of rice batter, apply on banana leaf like a thin dosa.
Take one spoon of jaggery mixture and spread it over the thin dosa.
Now fold the banana leaf like a pocket. Proceed the same with all the leaves.
Meanwhile, take some water in the idli steamer and keep for boil.
Gently place them in a steamer.
Steam cook them for 20 - 30 min.
Let them cool down a bit, peel off the leaf before you serve. Serve them with chutney or ghee.
Cooking Directions Step by step
Wash dosa rice and soak it for 2 to 3 hours.
Then grind soaked rice in to a fine paste with minimal water and salt. Batter should be a little thick but of spreadable consistency. Keep aside.
Now prepare filling by mixing 1 cup grated coconut and ½ cup grated jaggery mix them well. Keep aside.
Now take banana leaf, hold this on a gas flame for few seconds, this would make it easier to fold the leaf later.
Now take one spoon of rice batter, apply on banana leaf like a thin dosa.
Take one spoon of jaggery mixture and spread it over the thin dosa.
Now fold the banana leaf like a pocket. Proceed the same with all the leaves.
Meanwhile, take some water in the idli steamer and keep for boil.
Gently place them in a steamer.
Steam cook them for 20 - 30 min.
Let them cool down a bit, peel off the leaf before you serve. Serve them with chutney or ghee.
Ingredients
Directions
Wash dosa rice and soak it for 2 to 3 hours.
Then grind soaked rice in to a fine paste with minimal water and salt. Batter should be a little thick but of spreadable consistency. Keep aside.
Now prepare filling by mixing 1 cup grated coconut and ½ cup grated jaggery mix them well. Keep aside.
Now take banana leaf, hold this on a gas flame for few seconds, this would make it easier to fold the leaf later.
Now take one spoon of rice batter, apply on banana leaf like a thin dosa.
Take one spoon of jaggery mixture and spread it over the thin dosa.
Now fold the banana leaf like a pocket. Proceed the same with all the leaves.
Meanwhile, take some water in the idli steamer and keep for boil.
Gently place them in a steamer.
Steam cook them for 20 - 30 min.
Let them cool down a bit, peel off the leaf before you serve. Serve them with chutney or ghee.
