Benne Kadambuttu (Steamed butter dumpling) by Chekkera Jayanthi Thimmaiah


250 gms rice
500 ml water
Salt to taste
1 teaspoon ghee


Soak rice for about 5-6 hrs. Then grind it into a smooth paste adding water little at a time from the measured quantity of water. After it is ground, add rest of the water, add salt and a tsp of ghee and keep it on the stove and let it boil. Keep on stirring till it gets thicker. When it becomes thick, keep it on a low flame for about 15 minutes and stir once in a while till the water evaporates. While mixture is still hot, roll it into round balls with little butter smeared into both palms. After it is done, in a steamer (Shakala), spread a wet muslin cloth and arrange the balls on the cloth. Close the lid of the steamer tightly and steam for one hour.

Unlike the regular Kadambuttu (steamed rice dumpling) made out of rice rava or rice bits, Benne Kadambuttu is made of whole rice and goes well with pork, chicken or mutton curry. It can be eaten with chutney also.

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