Kadabu is a dessert and it is made during festivals and special occasions. There are two variations – fried kadabu and kucchida kadabu.


Chana daal (1 cups), jaggery (3/4th cup), cardamom powder, maida flour (1 cup), pinch of salt, cooking oil.


To make the Hurna (filling) – this is similar to holige above:

  1.  Boil water and put washed chana in it.
  2. Continue to boil until the daal is soft and water is thick.
  3. Filter the water and keep aside (this water is called “Kat” and is used to make “Kattin Saar”).
  4. For each cup of chana daal, put 3/4 cup of jaggery.
  5. Boil the cooked daal and jaggery until it becomes a little thicker (hurna consistancy for those who know it ;-) and for those who don’t, it should be a paste).
  6. Put in a food processor, add cardamom powder and grind to fine paste.

To make the Kadabu:

  1. Take the maida flour (1 cups of chana needs 1 cup of maida)
  2. Add a pinch of salt, hot cooking oil (1 tablespoon) and very little water and knead for a long time. The dough must be very hard. Keep aside for about an hour or two.
  3. Make small balls and roll the dough in an oval. You can use oil or rice flour to roll the dough.
  4. Fill this with the stuffing (hurna).
  5. Mix some maida flour (one teaspoon) in some water to make maida paste. Using a Q-tip, apply the paste around the edge of the oval maida leaf.
  6. Bring both ends of the maida together – this looks like a half-moon and seal the ends together.
  7. Heat oil and when it is very hot, put the kadabu in and fry until golden brown.
  8. Serve with hot ghee on top.


  1. You can use brown sugar found in most grocery stores instead of jaggery to make hurna. It is easier and tastes the same. 
  2. There should not be any channa grains when you make the hurna (stuffing). The grains make the holagi tear when you are rolling.
  3. The maida dough should have as little water as possible. This prevents it from using too much oil while frying.

Typically served with:

Yengai, kosambri, kattin saar


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