When I choose Kodubale
for Indian Cooking Challenge
, I had selected two versions. One from Suma and another from Lathamma. I tried both versions back to back and ended up with too much of Kodubale on hand, one because I almost tried using the same proportion and second one recipe failed on me. So had to improvise. Suma’s recipe worked out correctly for us, however something went wrong when I was making Lathamma’s recipe.
I am sure the recipe works out perfectly, something I did must have gone wrong. So I had to save the snack from going waste. The snack turned out soft and wasn’t crunchy. So I had to resort to using other methods to make it crunchy. The taste was very good, only factor was that it wasn’t crunchy. I ended up microwaving it for 10 mins and it ended up crunchy. I was very happy I was able to get the snack to munch.
Kodubale | Kodbale Recipe 2
Rice flour – 2 cups
Maida – 1/2 cup
Wheat flour – 1/2 cup
Pottukadalai / Fried Gram dal – 1/2 cup
Dessicated dry coconut / Kopra – 1/2 cup
Ghee – 1 table spoon
Hing – 1/4 teaspoon
Salt to taste
Chilli powder – 1 teaspoon
Oil – 2 cups for deep frying
How to make the kodubale
Grind the fried gram and kopra to a fine powder.
Lightly roast the wheat flour and maida together on a low flame till it turns light golden.
In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.
Add ghee, salt, hing chilli powder and water and knead to a thick dough.
Heat oil in a kadai on a medium flame.
Take a little dough and shape into rings (Thickness of a pencil)
Fry a few rings at a time on low to medium flame, stirring occasionally.
When the sound subsides, drain and take out on a kitchen paper.
Store in air tight containers.
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