Karnataka's cucumber kadubu uses zero oil because the vegetable's natural water content creates steam for perfect dumpling texture.
Cucumber Kadubu
Discover the refreshing delight of Cucumber Kadubu! This vibrant dish features fluffy rice combined with crisp, grated cucumber, all lovingly wrapped and steamed in fragrant banana leaves. It's a light and earthy treat that's perfect for warm days or whenever you crave something cool and satisfying!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Banana leaves (optional)optional
- 1 medium cucumber, grated
🫙Pantry Staples(2)
- 1/2 cup grated coconut (120 ml)
- 1 small cup raw rice (idli rice / sona masoori rice) (240 ml)
🧂Spices & Seasonings(3)
- 1–2 tbsp fresh coriander leaves, finely chopped (15 ml)
- 1 tsp jeera (cumin seeds) (5 ml)
- Salt, to taste
📦Other(2)
- 1–2 green chillies, finely chopped
- Few curry leaves, finely chopped
👨🍳 Instructions
- 1
Wash the rice well.
- 2
Spread it out on a kitchen towel and let it dry for about 1 hour.
- 3
Once dry, grind the rice in a mixer without water into a coarse texture (not fine flour). Set this aside.
- 4
In a bowl, add grated cucumber, coconut, green chillies, coriander leaves, curry leaves, jeera, and salt. Mix everything together. The mixture should not be watery.
- 5
Add the coarsely ground rice to this mixture and combine well. Do not add any extra water — the moisture from the cucumber is enough and it needs to be dry.
- 6
Take a handful of the mixture and place it onto a banana leaf. (Banana leaf should be dried on a flame before using as shown in the video). Fold the leaf as shown in the video.
- 7
Alternatively, you can place the mixture directly into the holes of an idli steamer.
- 8
Steam for about 15–20 minutes, until cooked through.
- 9
Serve warm with a spoon of ghee on top and enjoy with a spicy coconut based chutney to balance it out.
💡 Pro Tips
- ✓Dry the washed rice for exactly 1 hour to achieve 12-15% moisture content, which prevents clumping during grinding and creates the ideal coarse texture that won't turn gummy when steamed.timing12-15% moisture content
- ✓Grind rice to a coarse semolina-like texture (2-3mm particles) rather than fine flour because larger particles absorb cucumber moisture gradually without becoming mushy during the 15-20 minute steam time.technique2-3mm particles
- ✓Salt the grated cucumber 10 minutes before mixing to draw out excess water through osmosis, then squeeze gently to remove 30-40% of liquid content for proper dough consistency.ingredient30-40% liquid reduction
- ✓Steam at full boil (212°F) for 15-20 minutes because the coarse rice particles need sustained high heat to gelatinize properly while the cucumber moisture creates the binding steam.timing212°F for 15-20 minutes
- ✓Char banana leaves over direct flame for 30-45 seconds until they turn bright green and pliable, which breaks down waxy coating and prevents tearing while wrapping the mixture.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Karnataka's cucumber kadubu uses zero oil because the vegetable's natural water content creates steam for perfect dumpling texture.
Cucumber Kadubu
Discover the refreshing delight of Cucumber Kadubu! This vibrant dish features fluffy rice combined with crisp, grated cucumber, all lovingly wrapped and steamed in fragrant banana leaves. It's a light and earthy treat that's perfect for warm days or whenever you crave something cool and satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Banana leaves (optional)optional
- 1 medium cucumber, grated
🫙Pantry Staples(2)
- 1/2 cup grated coconut (120 ml)
- 1 small cup raw rice (idli rice / sona masoori rice) (240 ml)
🧂Spices & Seasonings(3)
- 1–2 tbsp fresh coriander leaves, finely chopped (15 ml)
- 1 tsp jeera (cumin seeds) (5 ml)
- Salt, to taste
📦Other(2)
- 1–2 green chillies, finely chopped
- Few curry leaves, finely chopped
👨🍳 Instructions
- 1
Wash the rice well.
- 2
Spread it out on a kitchen towel and let it dry for about 1 hour.
- 3
Once dry, grind the rice in a mixer without water into a coarse texture (not fine flour). Set this aside.
- 4
In a bowl, add grated cucumber, coconut, green chillies, coriander leaves, curry leaves, jeera, and salt. Mix everything together. The mixture should not be watery.
- 5
Add the coarsely ground rice to this mixture and combine well. Do not add any extra water — the moisture from the cucumber is enough and it needs to be dry.
- 6
Take a handful of the mixture and place it onto a banana leaf. (Banana leaf should be dried on a flame before using as shown in the video). Fold the leaf as shown in the video.
- 7
Alternatively, you can place the mixture directly into the holes of an idli steamer.
- 8
Steam for about 15–20 minutes, until cooked through.
- 9
Serve warm with a spoon of ghee on top and enjoy with a spicy coconut based chutney to balance it out.
💡 Pro Tips
- ✓Dry the washed rice for exactly 1 hour to achieve 12-15% moisture content, which prevents clumping during grinding and creates the ideal coarse texture that won't turn gummy when steamed.timing12-15% moisture content
- ✓Grind rice to a coarse semolina-like texture (2-3mm particles) rather than fine flour because larger particles absorb cucumber moisture gradually without becoming mushy during the 15-20 minute steam time.technique2-3mm particles
- ✓Salt the grated cucumber 10 minutes before mixing to draw out excess water through osmosis, then squeeze gently to remove 30-40% of liquid content for proper dough consistency.ingredient30-40% liquid reduction
- ✓Steam at full boil (212°F) for 15-20 minutes because the coarse rice particles need sustained high heat to gelatinize properly while the cucumber moisture creates the binding steam.timing212°F for 15-20 minutes
- ✓Char banana leaves over direct flame for 30-45 seconds until they turn bright green and pliable, which breaks down waxy coating and prevents tearing while wrapping the mixture.technique30-45 seconds