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Friday, 9 August 2013

KODBALE

This is also called Kadboli or Kadaboli is  a traditional savoury snack prepared in Maharashtra. Kadboli is typically made from a mixture of chickpea, urad, moong and rice flour, salt, and flavoring such as chilli, ajwain, or cumin.The same dish is known as kodbale in Karnataka, the only difference being that only rice and urad flour is used.( courtesy:- wikipedia). Its a handrolled snack shaped like a ring which is deep fried.

        
    In the recipe made by me,I used Rice flour, and All purpose flour instead of Urad dal.

Ingredients Required:-

  • 1 cup of Rice flour
  • 1/4 cup of All purpose flour(maida)
  • 4-5 tspn of grated coconut
  • 2 whole red chilly
  • 4-5 cloves of garlic
  • 2 tspn tamarind pulp
  • 2 tspn of Ajwain (Carram seeds)
  • Salt to taste
  • 1/4 cup of warm oil to add to flour
  • Water to knead the dough
  • Oil for frying
Procedure to make:-
  • Grind together red chilly,coconut,garlic, along with tamarind pulp into a fine paste.
  • In a large mixing bowl add Rice flour,All purpose flour,Salt,Ajwain and the paste made above, add warm oil and rub everything together.
  • Add water as required and knead a dough which is not too soft nor too hard.(just pliable enough)
  • Divide into  small lime shaped balls and once again knead individual balls in palms of hand.
  • Roll out on a flat surface into ropes,thickness of which should be half an inch or less.
  • Bring the ends of the rope together and press lightly to form a ring, or you can even shape the way i did. (see the pic below)
  • Deep fry till golden brown on a low flame.
  • Its important to fry in low flame to make the Kodbale crispy, if you fry on a high flame then the Kodbale will be soft in center.


Submitting to SIC-South Indian Cooking happening at Nivedhanam, event of ANU'S Healthy Kitchen