‘KodubaLe’ is a traditional Karnataka snack that requires a lot of preparation for the flour, and an elaborate process. It requires precise quantities of ingredients, lest you mess it up!
However, this version presented here is an instant one, and is quite different from the traditional one. It has a sour tinge in taste, due to use of curd. I t can be prepared easily, without much process and preparation..... And it gets over fast too!
However, this version presented here is an instant one, and is quite different from the traditional one. It has a sour tinge in taste, due to use of curd. I t can be prepared easily, without much process and preparation..... And it gets over fast too!
| Instant KodubaLe |
Preparation time : 15 min Cooking time : 20 min Makes : 25-30 Ingredients: Rice flour - 2 cups Split moong dal - ¾th cup Sour curd - 2 cups Water - 2 cups Coriander - 1 Tbsp. finely chopped Green chilies - 5-6, finely chopped Salt - ½ tsp, or as per taste Cooking Oil - to deep fry  Method: • In a heavy bottomed pan, boil water • Add salt and curd and let boil • Add chopped coriander, green chilies and split moong dal and let the moong dal cook slightly • Now add rice flour and continuously stir, avoiding lumps • Cook for a couple of minutes more. The resulting dough should be similar to that of papad dough - soft, but non sticky • Take a small portion of the dough and knead slightly. Take small lemon sized balls and roll a stick out of it. Use oil to smear your hands with, if it feels sticky • Now close in the rolled stick into a circle, to form a small bangle sized ring • Repeat the same with rest of the dough • Meanwhile heat oil in a skillet and deep fry 8-10 at a time in medium heat • Turn it over a couple of times, ensuring the rings are evenly done into golden brown color • Remove from oil, drain on a kitchen towel and serve hot/warm • If you want to store it for later, keep it open and allow to cool completely, before you put it into an airtight container Tips n Tricks: • To avoid your palms getting burnt while kneading the hot dough, fill it in thick polythene and cover it in a towel / thick cloth and knead it over it. This way a smooth and soft dough will be ready in a jiffy Variations: • Chopped onion, ginger can be added to the dough; but this variant cannot be stored and should be consumed on the same day or the next |
Good
ReplyDeleteNew type
I will try!
good one..and the tips you've given is very useful too.. will try this one and let you know the outcome.. :)
ReplyDeletemy l'il one loves kodubale a lot... will surely try this version sometime.
ReplyDeleteinstant receipe is fine.illi try madonandre taste nodalu deepu illa. deepu is lucky -have many opportunities to taste delicious suma's cusuine.
ReplyDelete