Ingredients:

• 1 cup – Rice
• 1/2 cup – coconut, grated
• 1 cup – jaggery, powdered
• 1 tsp – elaichi powder
• Plantain leaves to steam the kadubu

Method:

1. Soak the rice overnight in enough water.
2. Drain and grind into a very fine powder.
3. Boil 1.5 cups of water in a kadai.
4. Add rice powder and stir continuously to form a soft lump.
5. Remove from stove and knead well, like chapati dough.
6. Make small balls and roll them into chapatti-like circles.
7. Place about 2 tsp of filling in the centre and fold the rice chapati.
8. Seal the ends with water.
9. Place the kadubu on plantain leaves and steam for about 9 mins.
10. To make the filling:
11. Mix jaggery and coconut in a kadai and place on stove on low heat.
12. Stir continuously until the jaggery melts and blends well with the grated coconut.
13. Stir in elaichi powder and remove from stove.