• Samanaa

Kumbalakai khara kadubu (Pumpkin-rice grits savory dumplings)

Updated: Aug 16, 2020

A healthy breakfast recipe prepared during Diwali along with its sweet version. Serve it with ghee and coconut chutney.

Cup measurement used – standard 1 cup = 240 ml

Yields 12 idlis


Grated pumpkin 1 cup

Idli rava ½ cup

To grind:

Grated fresh coconut ½ cup

Dry red chilis 2-3

Chopped coriander ¼ cup

Salt to taste


Skin the pumpkin and grate it. In a blender jar, blend coconut, red chilis, coriander and salt without adding water. Add this to grated pumpkin and mix in idli rava. At this point, the mixture will look dry – do not add any water. Let the mixture stand for 15-20 minutes. Grease idli plates with oil, fill in the mixture and press it gently. Steam the idli plates in a steamer/pressure cooker (without the weight) for 15 minutes, turn off the heat and let it stand for another 10 minutes. Gently remove the kadubu from the idli plates and serve it hot with ghee and coconut chutney.


Do not use normal upma rava. Idli rava is made from rice and upma rava from wheat. Using upma rava results in gluten development and hence the texture of the kadubu will vary.

During other seasons, you can substitute sweet pumpkin with cucumber.

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