Tuesday, August 22, 2017

Karida Kadubu / Somasi - Samosas with Dry Coconut and Sugar Filling

KARIDA KADUBU / SOMASI
The city is geared up to celebrate Ganesha Chaturti in full swing! Every home is busy preparing sweets and savouries to be offered to the Divine Charmer - Ganesha. Every year the Maha Ganapathi Temple at Malleswaram, Bangalore celebrates a ten day festival for Lord Ganesha during Ganesha Chaturti. Every day Ganesha is decked up in different alankaras. Decorations using fruits, dry fruits and vegetables are a grand feast for the eyes. Garlands strung with Vades, Kodubales, Chakkulis, Kajjayas and Karida Kadubu which adorn the Lord during pooja is later distributed to the devotees as prasadam.

Here is Ganesha's favourite Karida Kadubu / Somasi for Ganesha Chaturti.



INGREDIENTS FOR THE COVERING DOUGH
Fine semolina ( Peni Rave) - 1 cup
Salt - 1/2 a pinch
Ghee /  oil - 2 tbsps
TO PREPARE THE DOUGH
1. Mix fine semolina/peni rave with salt in a bowl.
2. Heat ghee / oil and pour it all over the semolina/rave.
3. Mix thoroughly.
4. Add very little water at a time and knead into a stiff pliable dough.
5. Cover and keep it aside for at least an hour. 
INGREDIENTS FOR THE FILLING


Grated copra (dry coconut gratings) - 1/2 cup
Sugar - 1/2 cup
Cardamom (Peeled) 2
TO MAKE THE FILLING
Blend all the ingredients together in a mixer.


TO MAKE THE KARIDA KADUBU/SOMASI
1. Once again knead the dough well.
2. Pinch out a ball of dough and roll it out into a thin palm size circle. Dusting with flour is not needed as the dough will be greasy enough to be easily rolled out.
3. Place a heaped table spoon of the filling on one side of the circle.
4. Fold the circle into half over the filling and press the edges firmly together, sealing the filling inside. 
5. Mark the pressed edge with striations using the back of a spoon or a blunt knife.


6. Heat oil in a kadai and slide a Kadubu / Somasi into it.
7. Decrease flame to medium and gently fry the Kadubu till it bloats up.
8. Flip it and fry till both sides turn into a golden brown colour.
9. Remove the Karida Kadubu / Somasi when it becomes crisp using a perforated ladle and drain on a paper towel.
10. Fry all Kadubus/Somasis similarly and allow to cool thoroughly before storing.


Offer the KARIDA KADUBU / SOMASI to Lord Ganesha and share the prasadam with one and all. 

       HAPPY GANESHA CHATURTI

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