Kobbari Kodubale

This recipe was given to me by my friend Poornima. This was about 4 years ago. I rarely make deep fried items and kodbale making requires some time and effort. So I never got to it. What is better timing than Diwali for making such dishes? So I made these on the festival day. They were superb. Half the batch got over that day itself. I made few modifications to the recipe. Here is the version I tried. The original version had onions in it, but I did not add it.

Ingredients:
2 cups rice flour
1 cup maida (all purpose flour)
1 cup rava/sooji
1 tea spn moong dal
1 tea spn urad dal
1 tea spn chana dal
5-6 red chillies
2 tea spns dry coconut (kobbari)
1 tea spn coriander seeds
1 tea spn cumin seeds
Oil
Salt

Method:
Dry roast rice flour, maida(all purpose flour), rava/sooji for few minutes and keep it aside.
Heat oil and add moong dal, urad dal, chana dal, red chillies, coriander seeds, cumin seeds, coconut for few minutes. Take care not to burn anything. Grind to a paste using just enough water.
Add the paste to the flour mixture. Add salt and make a dough.
Make kodbale and keep fry them in oil.
They get soft if they are not fried well, so make sure to fry them till they are little dark in color. Store in air tight container.

Pictorial:

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