Sabsige Soppu Kadubu | Sabsige Kadubu | Kadubu Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 8-10 kadubu
- 1 Cup rice flour/idiyappam flour
- 1½ Cups water
- 200 Gm or 1 bunch sabsige soppu/dill leaves
- ¼ Cup peas
- 1 Tsp coconut oil
- Salt to taste
- ¼ Tsp pepper
- ½ Tsp jeera
- Measure the rice flour/idiyappam flour and keep it ready
- Clean and wash the sabsige soppu/dill leaves
- Chop the dill leaves finely and keep aside
- In a deep vessel bring water to a boil
- Add little coconut oil and salt to taste
- Next jeera goes into the water
- Drop in the chopped sabsige soppu/dill leaves
- Add green peas and mix well
- Add some pepper powder and mix well
- Slowly add the rice flour/idiyappam flour into the water
- Quickly mix and you can see the mixture has come together
- Cover and let it steam for 1-2 minutes
- Turn off heat and let it rest for 10 minutes
- Open the lid and let it cool lightly
- Once the mixture is warm and you can handle it, lightly fluff up the dough
- Make small bundles and place on a oiled plate
- Stack up all the plates in a similar way
- Steam in idli cooker for 8-10 minutes or till done
- Serve hot with masala yogurt/curd
Rice flour can be roasted slightly if you do not have idiyappam flour
Sabsige soppu/dill leaves should not be very tender, it should be green and fresh though
You can also add regular cooking oil instead of edible coconut oil
Recipe by Food Of Interest at https://foodofinterest.com/sabsige-soppu-kadubu/
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