Kidutha is a traditional Crispy Malabar snack. It has a sweet coconut filling inside and a crispy outer pocket. Usually it is made bulk in quantity for family get together, marriage, festivals or any special occasions.. These sweet pockets are quick easy to make and enjoy the crispy bites with a cup of tea.
- Maida/ flour-1 cup
- Semolina/ sooji / rava- 1 tbsp
- Ghee melted-1 tbsp
- Salt-to taste
- Water-to knead the dough
For the Filling:
- Ghee-1 tsp
- Coconut grated-1/2 cup
- Jaggery grated- 1/2 cup (or less) (you can use sugar also)
- Cardamom powder-a pinch
- Cashew nut chopped-2 tbsp
- In a bowl mix flour semolina and salt.
- Add melted ghee and crumb it well.
- Add little water enough to a make a smooth dough.
- Cover the dough and let it rest until the filling gets ready.
- Heat a pa with a teaspoon of ghee; add chopped cashews, saute for a minute.
- Add grated coconut and jaggery, mix well and saute until the mixture gets dried well.
- Add cardamom powder and switch off the flame.
- Allow to cool completely before filling.
- Now divide the dough in to 3 or 4 equal balls.
- Flatten it using a rolling pin by dusting flour as thin as possible.
- Using the edge of a sharp steel glass or with a bottle cap cut small circles from the above large circle.
- Now take a small circle and add little coconut filling on top.
- Cover it with another circle and stick the edges using a fork or with hand.
- Prepare all the kidutha’s in this way and deep fry it in the hot oil until nice golden.
- Drain in to paper towels to avoid excess oil.