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