Kadabu

Kadabu
Ganesha Festival Special 

Ingredients :
For Dough
1 Cup Maida
1 Cup Chiroti Rava/ Semolina
1/2 spoon Oil

For Stuffing :
1 Cup Toor dal
1 Cup Chana dal
1 1/2 Cup Jaggery powdered
2 Cardamom seeds powdered
Oil for frying

Method :

Dough
Take a bowl mix maida and rava, add water and knead the dough. Put 1/2 spoon oil while kneading dough and make a stiff dough.

Stuffing (Puran)
Cook Toor dal and Chana dal in a vessel.
Proportion of water is 1:4, 2 cups of dal add 8 cups of water. After adding water, cook dal on a medium flame.
Cook dal for 20 mins in between stir it.
Once dal is cooked, drain the water. Water can be used to make rasam.
Grind dal and jaggery into a fine paste in a mixer jar.
Add cardamom powder and mix well. Stuffing is ready.
Finally make small balls from the dough. Roll the dough in oval shape and fill the puran in the center.
In a small bowl, add 1 spoon maida and 3 spoons water and mix it.
Cover it by pressing sides with little maida water.
Now fry in oil on a  low flame both sides until it turns golden brown.
Kadabu is ready to serve.