Kodabale

Crispy and spicy rings prepared using Rice, a favorite evening snack among Mysoreans and Bangaloreans along with a good cup of South Indian filter coffee.

Cuisine: Karnataka

Kodabale
Ingredients:
2 Cups Raw Rice
1 Cup Coconut
10 – 12 Dry Red Chilies
1/4 tsp Asafoetida/Hing
1/4 tsp Ajwain or Jeera/Cumin Seeds
1/2 Cup, Hot Oil
Oil for Deep-frying
Salt to taste

Method:
Soak Rice in water for 4 hours. Spread it over a cloth and let it dry completely as shown below.

Akki
Grind to a powder and remove to a mixing bowl. Grind Coconut, Red Chilies, Jeera, Hing to a paste. Add this to the Rice flour along with hot Oil. Mix well. Add water and mix it to form a dough. Divide it into lemon sized balls. Roll out each ball using palms on a greased platform into long and 1 cm thick sticks. Bend and stick the edges together to form a ring.

Heat Oil and deep fry these rings on low flame until they turn reddish brown. Remove Kodabale on kitchen towels and once cool store in air-tight containers.

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