Friday, September 12, 2008
Majjige kodabale/ perugu kodaballu
This is special snack prepared in Bangalore. I can say this is my community snack.
Kids will love it. It was my childhood fav breakfast too. Do not throw away the sour curds. use those sour curds and make yummy kodabale.
Rice flour- 1cup
Sour curds- 1.5 cup( Nicely beaten .consistency should be like buttermilk)
Green chilli paste- 1.5 tspn
Jeera- 1 tspn
Grated coconut- 2 tspns
Curry leaves- chopped finely- little
Coriander leaves- Chopped finely- little
Salt- to taste
1.Add 2 tspn oil in to a vessel. add jeera and asafoetida(hing). Add curds and keep it to boiling in a low flame.
2.Add coriander leaves, curry leaves, green chilli paste and keep it for boiling on a medium flame.When it is boiling fully add rice flour and place a stick in middle of the vessel and keep it for 5 mins on a flame by placing a lid( do not extend more than 5 mins).Do let the steam to go out. Do not place lid on the vessel completely
3.Take out from flame and now stir it nicely.
4. Make small round balls from the boiled mixture and start making as round rings.
5. Deep fry it in oil
6. Have this snack when it is hot and relish it.
Sending this to Sharmi at 'Veggie Platter' for CFK event