Ingredients:
• For the dough:
• 1 cup – Fine rava (upma rava is not suited for this)
• 1/4 cup – Maida
• 1-2 tbsp – Ghee/Butter
• Water, for preparing the dough
• Oil for deep frying
• Filling:
• 1/2 cup – Desiccated coconut/ Copra/ Kobbari
• 1/2 cup – Confectioners / powdered Sugar
• 1 tsp – Powdered elaichi/Cardamom
• 1-2 tbsp – Raisins (optional)
Method:
- Mix all the ingredients for the dough, add enough water and make a stiff dough.
- The dough should be slightly harder than the chapatti dough. Keep aside.
- Mix all the ingredients for the filling in a mixing bowl.
- Adjust sweetness according to taste, keep aside.
- Make small balls from the dough and roll them into small circular rounds. Make sure it is not too thick.
- Spoon in the filling on one half of the circle and fold along the centre.
- Seal the ends with some water or milk. (You can also use plastic/metal press)
- Heat oil in a wok on low-medium heat.
- Fry the Karigadubu in sets until they turn golden brown. Fry both sides.
- Remove from oil and strain no paper towels.
- Once cooled, store in air tight containers.
- Recipe and Image courtesy: Ramya
- http://maneadige.blogspot.in/