Kodubale
Ingredients
- 60 grams Maida
- 60 grams Rice Flour
- 30 grams Chiroti Rava
- 30 grams Coconut (desiccated or grated)
- 3 to 5 Whole Red Chillies (as per taste)
- 1 teaspoon Cumin Seeds
- ΒΌ teaspoon Carom Seeds
- 1 pinch Hing
- 2 tablespoons Oil
- Salt to taste
- Water (as needed)
- Oil (for deep frying, as needed)
Instructions
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Dry roast maida, rava, and rice flour for 3 to 4 minutes on low flame.
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Take them in a bowl.
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Bring 2 tablespoons of oil to boil and add to the flour mix.
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With the help of a spoon, mix it in so that the flour mixture becomes crumbly.
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Now, grind together the coconut, cumin seeds, and red chillies using little water to a paste.
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Add it to the flour.
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Season with salt, carom seeds, and hing.
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Knead to a soft dough by adding water as needed.
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Rest for 5 minutes.
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Meanwhile, add 1 to 2 cups of oil to a thick bottom pan and place it on low to medium flame.
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Divide the dough into equal small-size balls.
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Roll it with the fingers on a flat surface into logs of 3 inches
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Keep the thickness of the log-uniform.
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Bring the edges together and press them so as to stick them.
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If the rings crack, add a teaspoon of water to the whole dough and knead again.
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The rings have to be smooth and crack-free.
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Ready all rings similarly.
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Slide in a few rings in the hot oil.
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Deep fry on low to medium flame for 2 minutes on each side to cook to golden brown color.
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Remove with a slotted spoon and drain on paper towels.
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Fry the rest of the rings in batches, not adding too many in one go.
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Let them cool completely before storing in an airtight container
