Common..it's Tea time friends…
It’s not easy to control the temptation of deep
crispy fried snacks right? Now a days Delhi’s
weather is changing. 3 days holidays. Feel like going Home to my Karnataka. I
know it’s not possible. So planned to make myself busy in making 'Kodubale' . These are one of Karnataka's traditional snacks and my all
time favorite. These crispy, crunchy spicy rings have unique n irresistible taste. You can munch any time of the day.
Mamma use to make these very very crispy. She use
to make them during Diwali and another festival called- Mannettina amavasya. ‘Kod
bale’ is a kannada name for these rings. Kodu- horn and Bale means bangle.. These rings are decorated to mud bulls during Mannettina amavasya pooja. That's why the name is.
This snack is easy to make but one must have good
patience. Making rings is not so easy. So to make it interesting I made small
rings with lil designs..
Ingredients-
Rice flour - 1
Cup
All Purpose flour /
Maida - 1/2 cup
Roasted Gram-1/4 cup
Dry Red chillies
-10-12 ( it depends on you )
Coriander Seeds
-1/4tsp
Cumin Seeds-1tsp
Asafoetida -a pinch
Curry leaves -10-12
Salt
Hot Oil for mixing
-2 tbsp
Sunflower
/groundnut oil for deep frying.
Method-
Heat a pan and dry roast maida till its
warm.Keep aside to cool.
Grind roasted gram to fine powder.Grind
dhania,jeera,red chillies n curry leaves to a fine paste.
In a large mixing bowl add rice flour, maida, powdered roasted
gram,ground masala,hing,ajwain seeds and salt .Mix
Now add about 2 tbsp very hot oil to the
kodubale mix. Mix well. Add water in small batches to form a soft pliable
dough. Knead well. Always knead the kobubale dough well .Else theyl
break while rolling and might also break while frying.
You can also add 1-2 tbsp fine sooji to the
mix to make it extra crisp.
Next roll kodubale. Take a lemon size dough, gently
roll on a flat surface to make a thick rope like and press the ends to form a
ring. Press it well to seal the edge. Similarly make about 8-10 rings and keep
aside.
Once the oil is hot, gently drop the ring into
hot oil in batches of 8-10 depending on the size of the pan used to deep fry. Deep
fry them on medium low flame on both sides till they turn crisp.
Once done, remove from oil and transfer to a
paper towel.
Repeat the same for the remaining dough.
Store the kodabales in air tight containers
once cooled.
Enjoy friends…
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