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INGREDIENTS


Kodubale

Servings - 3 - 4

INGREDIENTS

Coconut - 30 grams

Cumin - 2 tablespoons

Sesame seeds - 1 1/2 tablespoons

Dry red chili - 3

Water - 70 milliliters

Rice flour - 200 grams

All purpose flour - 100 grams

Semolina - 50 grams

Salt - 1 1/2 teaspoons

Asafoetida - 1/4 teaspoon

Warm oil - 40 milliliters

Oil - for frying

PREPARATION

1. In a blender, add 30 grams coconut, 2 tablespoons cumin, 1 1/2 tablespoons sesame seeds, 3 dry red chili, 70 milliliters water and blend it into a smooth paste.

2. Keep aside.

3. Take a skillet, add 200 grams rice flour, 100 grams all purpose flour, 50 grams semolina and dry roast for 5 - 7 minutes on medium heat.

4. Transfer this into a mixing bowl, add 1 1/2 teaspoons salt, 1/4 teaspoon asafoetida, 40 milliliters warm oil and mix it well.

5. Then, add the blended mixture in it and knead it into a smooth soft dough.

6. Take a ball from dough and roll it into a long cylindrical shape.

7. Make a circle by joining the ends of it. (See Video)

8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

9. Drain it on an absorbent paper.

10. Serve.

Ragi Ambli

Servings - 2

INGREDIENTS

Ragi flour - 40 grams

Water - 500 milliliters, divided

Butter milk - 400 milliliters

Salt - 1/2 teaspoon

Cumin powder - 3/4 teaspoon

Asafoetida - 1/8 teaspoon

Curry leaves - 10 - 12

Coriander - 1 tablespoon

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