Wednesday, August 3, 2011

Diwali special-------Koduballe

Koduballe is speciality of Karnataka .Its a doughnut shape spicy snack made of fried semolina. During Diwali my mom used to prepare this snack along with lots of other snacks.There are many ways of doing this ,here i am sharing the one my aunt taught me.We love this snack a lot.The  name Koduballe came due to its shape like balle means bangels .The key to get proper koduballe is to make proper shape and fry it on low flame to get crispy. This snack can be stored in air tight container for weeks.this spicy snacks goes well with tea.

2 cup Rice
1 cup Maida
1 cup chiroti rawa
1/4 cup Hurakaddle (roasted gram dal)
10-15 red chili whole
1/2 cup fresh grated coconut
1/4 tsp hing powder(asafoetida)
1/2 tsp cumin seeds/ 1/2 tsp sesame seeds

Take a pan and separately just make warm all flours .

Take a mixing bowl take all above flours like rice,maida,chiroti rawa,hurakaddle,hing and cumin/sesame seeds in the bowl.

Grind fresh coconut and red chilli together into nice paste adding little water.the coconut paste should be very thick ,that means less water should be added while grinding.

Put this ground paste in the above mixing bowl and try to knead well
 using very little water.

Make small balls of the dough
Take one ball roll with hands and make it like noodles.
the noodles should not be too thick and too thin.

Also it should not be thick in the middle.
join both ends and make small size bangle /ring shape koduballe.

similarly do all the balls of dough.

Heat the oil in a wok add 10-12 koduballe in oil and in low flame slowly fry these rings.
when koduballe turns golden red color and when bubbling of oil stops and when koduballe is cooked from both sides then drain and remove them from oil on kitchen paper towel .

After the koduballes are cooled off store them in air tight container to retain its crispiness.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...