This month for Indian Cooking Challeng
e we have again come down to south, to make a savory snack from Karnataka. This is something that I had long ago bookmarked. It was very similar to Chekodis
from Andhra. Then I completely forgot about it until Suma reminded me. She had mailed me at the right moment and I thought I would ask her for her choice. She referred to the recipe that she got from her Mom. This reminded me of Lathamma’s recipe that I had bookmarked. So decided to give both versions of the recipe.
As it’s said there are so many versions to this tasty snack. For today, I will be sharing Suma’s recipe. We made both the versions and I simply enjoyed them. The weekend was a one long one with me making so many on the same day. Fried snacks are so inviting anytime of the day. And these were nothing less.
The peanuts really added such a wonderful taste to the snacks, I was reminded of the Thatai we make. Especially one snack our family friend used to make. Those were years back years back, the taste still fresh in mind.
And needless to say, fried snacks are my favourite Getting these right have made sure I will be making these again.
Step by Step Recipe
Kodubale / Kodbale
Adapted from Suma of Veggie Platter
Rice flour – 2 cups
All-purpose flour – 1/2 cup
Peanuts – 1/2 cup
Salt and chili powder to taste
Oil – 2-3 tbsp
Mustard Seeds – 1 tsp
a pinch of asafoetida / hing
Oil for deep fry
According to Suma, this recipe uses rice flour : peanut powder : all-purpose flour (maida) in the ratio 4:1:1
For each cup of maida and peanut powder used, 4 cups of rice flour is used.
How to prepare the dough
Steam the all purpose flour in pressure cooker. This can be done without the whistle, just by placing it in a vessel that fits the cooker, cover with lid and simmer for 10 mins. Steaming is regular as you do, with water in the base. Just make sure the vessel is tall enough for the water not to enter it. Cool the flour and sieve.
Toast and skin the peanuts. Then grind them finely.
Heat the oil in a small pan and add the mustard seeds and hing. When the seeds start to splutter, remove from heat.
In a wide bowl, combine the flour, peanut powder, rice flour, salt and chili powder. Add the tadka and mix well. Then slowly add water and form firm dough.
Pinch out a small ball, place it on a greased surface, roll as a roll and coil it around in the shape shown. Repeat with the rest of the dough.
Heat enough oil for deep frying. Test the oil temperature by dropping in a pinch of dough. Then carefully drop the rings into the oil with out overcrowding and fry them on low – medium heat till they turn golden brown both sides. Remove them with a slotted spoon and drain them on kitchen towel.
Store in a tight container
Steaming the flour and preparing the peanut powder can be done well in advance.
Make sure the coil is really thin, else you might end up with a soft rings.
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