|1.||Rice flour / biyappindi / arisi maavu / akki hittu 1 cup|
|2.||Maida 1/4 cup|
|3.||Roasted gram 1/4 cup|
|4.||Groundnut 1/4 cup|
|5.||Fresh coconut 1/4 cup|
|6.||Ajwain 1/8 teaspoon|
|7.||Red chilies 3-4|
|8.||Butter 1 tablespoon|
|9.||Dry curry leaves powder 1/4 teaspoon or finely-chopped curry leaves 1 sprig|
|10.||Salt to taste|
|11.||Oil for deep frying|
gram and groundnut to a
coconut and chili into a coarse
paste, adding sufficient water to enable grinding.
rice flour, maida, ajwain, butter,
salt, curry leaves powder or fresh curry leaves and roasted gram dal
the ground paste to the mixture.
sufficient water to the mixture and
make chapati-like dough.
Knead for a few minutes.
|6.||Heat oil in a thick bottomed kadai or pan.|
Roll the dough, with your palm, into a shape as shown in the photo.
Make the above shape thinner and longer, as shown in the photo, depending on the thickness you desire.
one end of the above shape and place next to
the other end to get a circle-like pattern, as shown in the photo.
Press the two ends.
Raw kodubale is ready.
|9.||Make more raw kodubales, depending on the quantity of oil you are using for frying.|
if the oil is hot:
Drop dal-sized dough into the oil. If the dough sizzles and floats to the surface immediately, the oil is hot. If it does not, heat the oil for a few more minutes.
Gently drop the raw kodubales, one by one, into the hot oil.
till both sides turn to light brown.
Remove and place the kodubales on paper napkins to allow them to absorb the extra oil.
Kodubale is ready.
|1.||Use green chilies, if red chilies are not available.|
|2.||Use jeera, if ajwain is not available|
you wish, shape the dough into mini kodubale,
rather than as large circle.