Karigadab - Karnataka Style Karanji / Gujhiya Recipe
A vegetarian South Indian Recipes recipe with whole wheat flour - or all purpose flour, sooji (semolina/ rava) - fine variety, handful rice flour. Ready in 1h 30m, serves 8.
Curated byAditi Iyer🇮🇳
Instructions
29 steps- 1
To prepare Karigadabu – Karnataka Style Karanji recipe, heat ghee in a Tadka pan
ghee - melted(2 tablespoon) - 2
Mix wheat flour, rice flour and semolina in a bowl
whole wheat flour - or all purpose flour(1 cup)handful rice flour(1) - 3
Pour hot ghee to this flour and semolina mixture evenly
whole wheat flour - or all purpose flour(1 cup)handful rice flour(1)ghee - melted(2 tablespoon) - 4
Ghee bubbles up the flour where it comes in contact with it, so pour in the ghee slowly
whole wheat flour - or all purpose flour(1 cup)handful rice flour(1)ghee - melted(2 tablespoon) - 5
Mix with fingers after a minute
- 6
The mixture will look like bread crumbs
- 7
This will ensure you get nice flaky pastry once fried
- 8
Now add water to knead the pastry dough
- 9
Let the dough be stiff and not too soft
- 10
Knead it till the pastry dough is smooth
- 11
Cover the pastry dough with a damp cloth and let it rest till the filling is prepared
- 12
For the filling, powder fried gram, cardamom, and sugar in a Mixer Grinder
roasted gram dal (pottukadalai)(1/2 cup)sugar(1/4 cup)cardamom (elaichi) pods/seeds(2) - 13
To this mixture, add grated coconut and mix well
dessicated coconut(1/4 cup) - 14
Now remove the damp cloth off the pastry dough
- 15
Knead it again for a minute or two, and make small lemon sized balls
- 16
Take a ball of pastry dough and roll it into a very thin disk of around 4 inches diameter (around 2mm thick)
- 17
Keep the rest of the dough balls covered in damp cloth while doing this
- 18
Now place 1 tablespoon of sweet filling on one-half of the rolled pastry
- 19
Brush the edges with water, using a pastry brush/finger
- 20
Fold half of the pastry dough over the sweet filling on the other half to make a semi-circle
- 21
Press the edges ensuring no gaps are left
- 22
Keep the prepared Karanji/Karigadubu on a plate and keep them covered with damp cloth until all the Karigadubus are prepared
- 23
Otherwise, they will get dry and break
- 24
Press the edges with fork to give it a pattern and further secure the edges
- 25
Repeat this with all the pastry dough balls by filling the sweet filling and securing it within
- 26
Heat the oil in a deep Kadai over medium heat
sunflower oil - to deep fry - 27
Once the oil is hot drop karigadubu one by one and fry them on a medium heat till golden in color
- 28
Cool the Karigadabu completely before storing it in an air-tight container
- 29
Serve Karigadubu as an evening snack or as a dessert during Karnataka Style Festive meal
Rate this recipe
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Karigadab - Karnataka Style Karanji / Gujhiya Recipe
A vegetarian South Indian Recipes recipe with whole wheat flour - or all purpose flour, sooji (semolina/ rava) - fine variety, handful rice flour. Ready in 1h 30m, serves 8.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
29 steps- 1
To prepare Karigadabu – Karnataka Style Karanji recipe, heat ghee in a Tadka pan
ghee - melted(2 tablespoon) - 2
Mix wheat flour, rice flour and semolina in a bowl
whole wheat flour - or all purpose flour(1 cup)handful rice flour(1) - 3
Pour hot ghee to this flour and semolina mixture evenly
whole wheat flour - or all purpose flour(1 cup)handful rice flour(1)ghee - melted(2 tablespoon) - 4
Ghee bubbles up the flour where it comes in contact with it, so pour in the ghee slowly
whole wheat flour - or all purpose flour(1 cup)handful rice flour(1)ghee - melted(2 tablespoon) - 5
Mix with fingers after a minute
- 6
The mixture will look like bread crumbs
- 7
This will ensure you get nice flaky pastry once fried
- 8
Now add water to knead the pastry dough
- 9
Let the dough be stiff and not too soft
- 10
Knead it till the pastry dough is smooth
- 11
Cover the pastry dough with a damp cloth and let it rest till the filling is prepared
- 12
For the filling, powder fried gram, cardamom, and sugar in a Mixer Grinder
roasted gram dal (pottukadalai)(1/2 cup)sugar(1/4 cup)cardamom (elaichi) pods/seeds(2) - 13
To this mixture, add grated coconut and mix well
dessicated coconut(1/4 cup) - 14
Now remove the damp cloth off the pastry dough
- 15
Knead it again for a minute or two, and make small lemon sized balls
- 16
Take a ball of pastry dough and roll it into a very thin disk of around 4 inches diameter (around 2mm thick)
- 17
Keep the rest of the dough balls covered in damp cloth while doing this
- 18
Now place 1 tablespoon of sweet filling on one-half of the rolled pastry
- 19
Brush the edges with water, using a pastry brush/finger
- 20
Fold half of the pastry dough over the sweet filling on the other half to make a semi-circle
- 21
Press the edges ensuring no gaps are left
- 22
Keep the prepared Karanji/Karigadubu on a plate and keep them covered with damp cloth until all the Karigadubus are prepared
- 23
Otherwise, they will get dry and break
- 24
Press the edges with fork to give it a pattern and further secure the edges
- 25
Repeat this with all the pastry dough balls by filling the sweet filling and securing it within
- 26
Heat the oil in a deep Kadai over medium heat
sunflower oil - to deep fry - 27
Once the oil is hot drop karigadubu one by one and fry them on a medium heat till golden in color
- 28
Cool the Karigadabu completely before storing it in an air-tight container
- 29
Serve Karigadubu as an evening snack or as a dessert during Karnataka Style Festive meal
Rate this recipe
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