Kara Kadubu Recipe

Discover the art of making flavorful Kara Kadubu with our easy South Indian recipe. Dive into authentic tastes and step-by-step guidance. Start cooking now!

Kara Kadubu

    Kara Kadubu

  • Cuisine: Indian
  • Category: Appetizer, Snack
  • Prep Time:
  • Cook Time:
  • Servings: 10
  • Calories: 80 calories

Kara Kadubu is a traditional and savory delight hailing from the culinary landscape of South India, particularly Karnataka. This steamed dumpling, with its origins deeply rooted in home kitchens and local eateries, has become a cherished part of the region's gastronomic heritage.

Prepared with a base of rice flour, Kara Kadubu stands out for its unique blend of flavors and textures. The rice flour is skillfully mixed with water to create a smooth, lump-free batter, forming the foundation of these delectable dumplings. The addition of grated coconut, finely chopped ginger, green chilies, and an aromatic infusion of curry leaves elevates the dish to a symphony of tastes.

The artful seasoning, featuring mustard seeds, cumin seeds, and a touch of hing (asafoetida), imparts a distinctive South Indian essence to the kadubu. The mixture is then steamed to perfection, allowing the flavors to meld while preserving the wholesome qualities of the ingredients.

Kara Kadubu not only delights the taste buds but also reflects the culinary ingenuity of South Indian households. Served as a snack or appetizer, these dumplings are a flavorful testament to the region's rich culinary tapestry, embodying a balance of spice, freshness, and comfort in every bite. Whether enjoyed with a side of coconut chutney or a dollop of ghee, Kara Kadubu remains a beloved and timeless classic in South Indian cuisine.


Unlock the secrets of South Indian culinary magic! Dive into our step-by-step guide to master the delectable Kara Kadubu recipe. Let's cook up a storm!


  • 1 cup rice flour
  • 1 cup water
  • 1/2 cup grated coconut
  • 2 tbsp chopped coriander leaves
  • 1 tbsp chopped curry leaves
  • 1 tsp finely chopped ginger
  • 2-3 green chilies, finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A pinch of hing (asafoetida)
  • Salt to taste
  • Oil for greasing and steaming

Method Instructions

  1. In a pan, heat some oil and add mustard seeds. Once they splutter, add cumin seeds, hing, and chopped green chilies.
  2. Add grated coconut, chopped ginger, curry leaves, and sauté until the coconut turns slightly golden.
  3. In a separate bowl, mix rice flour with water to form a smooth batter. Ensure there are no lumps.
  4. Pour the rice flour batter into the pan with the coconut mixture. Stir continuously on low heat until it thickens.
  5. Add salt and chopped coriander leaves. Mix well and turn off the heat.
  6. Allow the mixture to cool for a bit. Once it's cool enough to handle, shape the mixture into cylindrical or oval shapes.
  7. Grease the steaming plate with oil and place the shaped kara kadubu on it.
  8. Steam the kadubu for about 15-20 minutes until they are cooked through.
  9. Once done, let them cool for a few minutes before serving.

Recipe Video

Kara Kadubu

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Recipe Tags: Kara Kadubu, Kara Kadubu Recipe, Recipe


Serve Kara Kadubu with a side of coconut chutney or a tangy tomato chutney to complement its savory flavors. You can also enjoy it with a drizzle of ghee for an extra touch of richness. Pair it with a cup of hot South Indian filter coffee or masala chai for a delightful snack experience.

To serve, arrange the steamed Kara Kadubu on a plate, and if you like, garnish with some fresh coriander leaves for a burst of color. The soft, textured dumplings are best enjoyed while still warm, preserving their aromatic essence. Whether served during breakfast, as an evening snack, or part of a festive meal, Kara Kadubu adds a wholesome and flavorful dimension to your South Indian culinary experience.


  1. Consistent Batter: Ensure that the rice flour batter is smooth and free of lumps. This consistency contributes to the overall texture of the kadubu.
  2. Aromatic Seasoning: Pay attention to the seasoning process. The mustard seeds, cumin seeds, hing, and curry leaves add a distinctive aroma and flavor. Don't rush this step; let the spices release their essence.
  3. Fresh Ingredients: Use fresh ingredients, especially the grated coconut, ginger, and curry leaves, to enhance the flavors of the dish.
  4. Steam Carefully: When steaming the kadubu, avoid overcrowding the steamer. Give each dumpling enough space to cook evenly. Steam until they are cooked through but still moist.
  5. Customize Spice Level: Adjust the quantity of green chilies according to your spice preference. If you enjoy a milder taste, reduce the number of chilies.
  6. Serve Warm: Kara Kadubu is best enjoyed fresh and warm. Serve it immediately after steaming for the best taste and texture.
  7. Experiment with Dips: While coconut chutney is a classic accompaniment, feel free to explore other dips or sauces that complement the savory nature of Kara Kadubu.
  8. Shape Uniformly: When shaping the kadubu, aim for uniformity in size and shape. This ensures even cooking.

Ingredient Substitutes

If you need to substitute certain ingredients in the Kara Kadubu recipe, here are some options:

  1. Rice Flour: If you don't have rice flour, you can use semolina (sooji) as an alternative. However, keep in mind that this will alter the texture slightly.
  2. Grated Coconut: If fresh coconut is unavailable, you can use desiccated coconut or coconut powder. Rehydrate it with a little warm water before adding it to the mixture.
  3. Curry Leaves: If you can't find fresh curry leaves, you can use dried curry leaves. Alternatively, you can add a bit of curry powder for a similar flavor.
  4. Green Chilies: Adjust the spice level by using red chili powder or paprika as a substitute. Be mindful of the quantity, as these can be more potent than fresh green chilies.
  5. Mustard Seeds and Cumin Seeds: If whole seeds are unavailable, you can use mustard and cumin powder. Adjust the quantity based on your taste preference.
  6. Ginger: Ground ginger can be used as a substitute for fresh ginger. Use about half the amount specified in the recipe.


Embark on your culinary journey with Kara Kadubu, savoring the essence of South Indian tradition. May your kitchen be filled with the joy of flavors and the warmth of shared meals. Happy cooking!

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