Gokulashtmi is round the corner and I decided to celebrate it the Iyengar way this year since I am celebrating it for the first time on my own. And that can only mean one thing - lots of things to eat. However I have to limit my Thindis to those that dont need "Varalu" plus the fast consumed ones.
Kodbale is an all time favourite since its spicy and
savoury.
- Rice flour (Akki hittu, Arsi maav) - 1 measure (small cup, tall cup whatever)
- All purpose flour (Maida) - 1/4 measure
- Puffed Chickpeas (Dahlia/Hurigadle) - 1/4 measure
- Butter - 1/4 bar or 3 heaped scoops in a regular spoon you use to eat (optional, you could also use ghee)
- Coconut- 1 heaped tablespoon
- Red Chillies - 4 long ones (assuming 2 inches in length)
- Asafoetida -a speck
- Jeera - 1/4 tsp
- Salt
- Oil for deep frying
Preparation to make Kodbale (Time : 20 mins)
- Dry roast the maida in a heavy bottomed kadai or pan till its warm
- Dry grind the Hurigadle in a mixie to a fine powder
- Fine Grind Coconut, Red chillies, As
- afoetida and Jeera together in a mixie (Do not add water)
- Mix Rice flour, warm Maida, Hurigadle powder, the other ground mixture and salt
- Now is the time to taste if the salt is ok, fix it and proceed to next step
- Add the butter which should be at room temperature so that it can be mixed easily
-
Make a dough akin to a chapati dough - Keep aside for a few minutes (5 maybe)
Method to make Kodbale (Time : 40 mins, rolling takes practice!)
- Take a small portion of the mixture the size of a small lemon
- Knead it again after dipping your fingers in water
- Keeping the dough ball on a non-sticky surface (like the chapati board) and roll lightly using your fingers
- Make sure you dont press hard while you roll.
- Make a long thin roll, bend the roll to make a circle and seal the overlapping ends together by pressing on it
- (Refer to the Pictures)
- By the time the first batch is ready to be fried, heat the oil in a heavy bottomed kadai
- Put the dough circles into the hot oil, fry till brown and your kodbale is ready
My fundas
- Rolling is the toughest part of making kodbales. Keep water handy where you can dip your fingers and roll.
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