Sorekai Kadabu (Bottle Gourd rice cakes)

Karnataka's beloved steamed bottle gourd and rice cakes

Kadabu (also spelled kadbu or kadubu) simply means "steamed dumpling" in Kannada, and the variations are as diverse as the regions they come from. Some are savory, packed with vegetables and spices. Others are sweet, stuffed with coconut and jaggery. What unites them all is the gentle cooking method—steam that transforms simple batters and doughs into soft, pillowy parcels.

The bottle gourd, so mild on its own, transforms as it steams—releasing its moisture into the rice rava, softening everything into a dumpling that's impossibly tender. The dill brings a brightness that lifts the whole dish, while curry leaves and green chilies add just enough heat to keep things interesting.

This is the kind of food that doesn't announce itself loudly. It simply appears on the plate, wrapped in its banana leaf, and becomes the thing you reach for again and again until suddenly you've eaten more than you intended.

Ingredients

For the batter:

• 1 cup rice rava (also called cream of rice or idli rava)

• 1½ cups bottle gourd, peeled and finely shredded

• 2Tbsp chana dal soaked for 2hrs

• 1 teaspoon fresh ginger, minced

• 2 tablespoons fresh coconut, finely chopped

• ½ cup fresh dill, chopped

• 2 Thai green chilies, minced (adjust to your heat preference)

• 6 curry leaves, finely chopped

• Salt to taste

• ½ cup water (approximately)

For steaming:

• Banana leaves, cut into 6-inch squares (or use greased idli molds)

• Oil for greasing, if using molds

Instructions

Preparing the bottle gourd

Take your bottle gourd and peel away the skin. Using the large holes of a box grater, shred it into a bowl. You want fine, even shreds that will distribute throughout the batter. The moisture helps bind the batter, so do not squeeze the moisture out.

Mixing the batter

In a large mixing bowl, add the rice rava. Add the minced ginger, soaked chana dal, fresh coconut, chopped dill, green chilies, and curry leaves. Season generously with salt—remember that the rava will absorb the seasoning as it hydrates, so what tastes properly salted now will taste just right after steaming.

Pour in about half a cup of water and mix thoroughly. The batter should be thick and scoopable, holding its shape when you drop a spoonful with a bit of extra water. Add more water gradually if needed, but err on the side of less—the bottle gourd will release additional moisture as it steams. Let the batter rest for five minutes while you prepare your steaming setup.

Preparing the banana leaves

If you're using banana leaves, they need to be softened before folding. Hold each square over an open flame for a few seconds, moving it constantly, until the color deepens to a bright green and the leaf becomes pliable. Alternatively, dip them briefly in very hot water. Wipe the leaves clean with a damp cloth.

If banana leaves aren't available, simply grease your idli molds with a thin layer of oil.

Shaping the kadabu

For banana leaf parcels, place a square of leaf on your work surface, shiny side up. Drop about two heaping tablespoons of batter in the center. Don't spread it—let it sit as a mound. Fold the bottom edge of the leaf up over the batter, then fold the top edge down to meet it. Tuck the sides underneath to create a neat rectangular parcel. If the leaves are fresh and pliable, they'll hold their shape on their own. If not, secure with a toothpick or tie with kitchen string.

For idli molds, simply spoon the batter into each greased cavity, filling them about three-quarters full. Smooth the tops gently with the back of the spoon.

Steaming

Fill the bottom of your steamer or idli pot with water and bring it to a rolling boil. Arrange the banana leaf parcels in a single layer in the steamer basket, seam side down. If using idli molds, set them in place as you normally would.

Cover with a tight-fitting lid and steam over high heat for 15 to 20 minutes. The kadabu are done when they feel firm to the touch and a toothpick inserted in the center comes out clean. The banana leaves will darken slightly, and you'll smell the wonderful fragrance of cooked dill and curry leaves.

Serving

Remove the kadabu carefully—they'll be hot. Let them rest for a minute or two before unwrapping or unmolding.

If using banana leaves, you can serve them still wrapped, letting everyone open their own parcel at the table. There's something lovely about that moment of unwrapping, the steam rising as the leaf unfolds.

Serve warm with coconut chutney on the side, or simply with a spoonful of ghee melting over the top. A bowl of potato sagoo alongside turns this into a complete meal.

A Few Notes

On the rice rava: Look for fine or medium rice rava, sometimes labeled idli rava. It's different from semolina (sooji), which is made from wheat. The rice rava gives kadabu their characteristic soft texture.

On the dill: Fresh dill is essential here—dried won't give you the same brightness. If you can't find dill, fresh coriander makes a reasonable substitute, though the flavor will be different.

On the chilies: Two Thai chilies will give you a gentle warmth. If you prefer more heat, add another. If you're cooking for children or those sensitive to spice, use just one or remove the seeds.

On storing: Kadabu are best eaten fresh, but leftovers can be refrigerated and reheated briefly to warm through. They won't be quite as soft as when freshly made, but they'll still be delicious.