Ganesha Habbada Kadubu

Kadubu - A traditional dish made during Ganesha habba (Ganesh Fextival), can be sweet or savoury. This recipe is for the sweet variety.
Contrary to the popular belief, this is pretty simple to make..specially if you've made the filling a day in advance. If you use a mould (like i did), you get pretty edges and if u seal the edges by hand, the kadubus are yummy anyway!

Ingredients:

For the dough:

a cup of rice flour
one and a half cups of water
a few drops of oil or ghee

For the filling:

1/2 cup jaggery, powdered
1/2 cup til, roasted and coarsely powdered
1/2 cup of fresh, grated coconut (yes, u can also substitute with a cup of dessicated coconut)

Mix all these and adjust jaggery to taste.

Method:

Boil the water, add 2-3 drops of ghee/oil. Now add the rice flour, stirring continously and ensure no lumps are formed. Once the enitre mixture becomes one cohesive ball of dough, empty out onto a plate and knead it (as quickly as you can get to it).

Steam this dough for 10 minutes in a pressure cooker/steamer. Now make small balls from the dough and roll it out quite thinly into a small chapathi.

If you're using a mould, put this chapathi onto the mould, fill with a spoon of mixture and press the edges of the mould together. Hold for a minute and then open the mould carefully.

If making by hand, simply place the chapathi onto your palm, place a spoon of the filling in it and seal the edges together.

Your kadubu is now ready to eat!