About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, September 2, 2008

Karigadubu/ Karjikayi for Ganesha Chaturthi!

Here's wishing all Mane Adige readers A Very Happy Gowri-Ganesha Festival!!!! This festival brings back to me, very sweet memories of childhood. Gowri-Ganesha is one of the biggest and most important festivals in Karnataka. This is a two day festival - Gowri puja is performed on the first day and Ganpati puja, on the second day. Back home in Bangalore, the festive atmosphere sets in almost a week in advance. Markets are flooded with different varieties of Gowri- Ganesha idols, flowers and fruits, garlands, decorative items etc. The festivities started quite early at our home as well! Mom would make different varieties of sweets 'n savories couple of days in advance... A day before the puja, Dad would start making the mantap. My job was to assist him in that. Him being a perfectionist, we would un-tie and re-tie the mantap a zillion number of times before he was actually satisfied :D. Oh, how I miss all that now.... :(

Check out my last year's post on Gowri-Ganesha here- Kayi Kadubu!

The recipe I have for you today is a sweet dish made specially for the Ganesha puja. This dish is called Karigadubu (kargadbu) in Bangalore/Mysore regions and Karjikayi or Karjikai in Mangalore-Udupi regions of Karnataka. Karigadubu is very similar to "Modak" that is a Maharashtra speciality.

Off this goes to Mythreyee of Paajaka for the Sweet Series-Deep fried or steam cooked sweets event! Thanx Mythreyee for hosting the wonderful series..... You are doing a splendid job! :)


For the dough:

1 cup Fine Rava (Note: Please use ONLY FINE RAVA. Upma rava is not suited for this)

1/4 cup Maida

1-2 tbsp Ghee/Butter

Water, for preparing the dough

Oil for Deep Frying


1/2 cup Desiccated coconut/ Copra/ Kobbari

1/2 cup Confectioner's / powdered Sugar

1 tsp Powdered Elaichi/Cardamom

1-2 tbsp Raisins (optional)


  1. Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
  2. Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
  3. Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
  4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
  5. Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides.
  6. Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.

Prep Time: About 30-40 mins;

Makes: About 15-20;


Unknown said...

looks delicious..nice picture and I love the stuffing too!!!

Lakshmi said...

Wishing you and your family a very happy Gowri and Ganesha Habba.
Karida kadubu tumba chennagi kanistha ide ri..

Indian Khana said...

Happy Ganesh Chaturthi dear...Gujiya looking yummy....lovely pic

ashwini said...

hi thanks for the recipe.Tulu barthada?

Purnima said...

Hi Ramya, wish u and your near ones Happy Chaturthi..the Karjikayi looks great!

Priya said...

Happy Ganesh chathurti Ramya. The karjikaya look delicious, its been ages since I had one.

Anonymous said...

Happy Ganesha Habba.

Perfect timing.
Many Thanks

Laavanya said...

That looks so yummy Ramya - I've never tried making these before but very tempting.

Vanamala Hebbar said...

Gouri-Ganesha habbada shubashya...
Kadubu thumba chanagi bandide...
nice pic. Mine is almost same method.

FewMinute Wonders said...

Happy Ganesh Chathurthi Ramya. Thanks for visiting my site. My mom always makes this Karjikai for deepavali. I used to enjoy them so much. Liked your photo too.

J said...

Happy Ganesh Chathurthi to you too!

Anonymous said...

Amazingly simple and clear way of explaining the recipe of even some complicated dishes. Good show!! Keep these coming.

ST said...

Happy Vinayaka Chaturthi dear:))Everything looks awesome and lovely .

Archy said...

Karjikai looks so nice crispy.. i can smell it.. hmmm !! Cardamom and coconut :)!! I made Laddu and modaka this time !!
Happy Gowri Ganesh habba !!

Anonymous said...

Thanks for the recipe. I used to make them every year and then all of a sudden, mine stopped coming out crispy. I will give this recipe a try, I was hoping you would post this recipe around Ganesha habba, thanks!!! Happy Gowri/Ganesha to you.

Unknown said...

Looks fantatic & Delicious... yummyyyyy....

Purnima said...

Ramya, wishing youa Happy Vinayaka Chaturthi, I made the karanji crust from this recipe, thanks so much for sharing, the filling was more or less same, wt jaggery in place of sugar!

Raks said...

Looks mouthwatering...! Thanx for posting this ramya!

Sagari said...

karjikayalu looks delecious ramya

SMN said...

karigadubu tumba chennnagi kantidde.. belated wishes..

Priyanka said...

karanjis are an all-time favorite at my place. In Maharashtra, they are made with both dried and fresh coconut in two different variations.

news.linq.in said...

Karjikayi is looking very crispy & yummy!
You have shaped them well by designing fold with hands that makes it different from the one shaped out of those with ready made spoons available.
Good Post & nicely put up.


Deepa Kuber said...

karjikayi looks so tempting. i just love to eat them with ghee in the centre :) i made them too few days ago, but they were all gone before i could take the picture.. :)
btw i have something for you in my blog.

Recipeswap said...

Hi Ramya

the Karjikayi look great....I too made Karjikayi for Ganesha Fetival only difference is that I used jaggery instead of sugar.I'm from Bangalore nice to meet a kannadiga,will be so nice to see some recipes from Karnataka

Sangeeth said...

lovely sweet :) i like them and u have got t hem in perfect shape!