Ingredients
1 cup rice flour
1/2 cup chiroti rava / fine semolina
Pinch of hing / asafoetida
1 tsp jeera/cumin seeds
Salt to taste
3-4 tsp hot oil
Oil for deep frying
Ingredients to be ground:
1/2 cup dry coconut gratings
5 dry red chillies
10 curry leaves
Make slightly coarse powder without water and keep aside
Procedure
Put rice flour,rava, salt,hing, jeera and ground mixture in a bowl and mix well
Add hot oil, mix and adding water little by little to make a soft but stiff dough.
Don't make it too soft, because if it is soft kodubale will not be crispy. It should be soft enough to make rings.
Now take a small gooseberry size dough and using your palms roll it on a plate, bring the edges together, seal it and make rings.
Like this finish batch of kodubales.
Heat the oil in a pan, drop the prepared kodubales.
Reduce the flame once you have finished dropping kodubales in the oil.
Fry on a low flame, till they turn crispy and brown in colour.
Transfer the fried rings on tissue paper, store them in an airtight container once it comes to room temperature.
Enjoy with hot coffee or tea.
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