Star Ingredients:rice flour+gram flour
1 1/2 cups rice flour
1/2 cup gram flour
2 tablespoons all purpose flour
1 tablespoon semolina(rava)
3 tablespoons butter molten
20 curry leaves torn
1 teaspoon asafoetida
1 teaspoon turmeric powder(optional)
2 teaspoons chilli powder(adjust)
Oil to deep fry
1. Take all the flour varieties in a bowl and mix well. Add curry leaves,salt,turmeric,chilli powder and asafoetida.Mix well.
2.Heat butter until it starts to melt and pour over the flour mixture.Mix the butter well with flour with your fingers until the mixture resembles crumbs.
3.Now start adding water little by little and form a soft dough.Be very careful while adding water,make a pliable yet stiff dough.
4.Take a small ball of dough,using your palms make a cigar like structure and join both the ends.(Ref picture)
5.Heat oil for deep frying,and deep fry till golden brown from both sides,7-8 at a time.Deep fry at low-medium flame to ensure even and proper cooking.
6.Drain on a kitchen towel,serve or store in a air tight box for later consumption.Should keep well for around 10 days if stored well.
1.Keep the dough closed the whole batch of dough while frying.If the dough is exposed there might be cracks in fried kodubale
2.In some recipes there is a mention to add dried coconut(kopparai) along with other ingredients.
3.You can also add green chillies and white sesame seeds
4.Don’t fry in high flame as the kodubales will be brown from outside but uncooked from inside.Keep the flame in low-medium.