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
PREPARATION
1. In a bowl, add 40 grams ragi flour, 100 milliliters water and mix it well.
2. Heat 400 milliliters water in a deep pan.
3. Bring it to a boil.
4. Then, add the prepared ragi flour mixture and mix it well.
5. Bring it to a boil.
6. Remove it from heat.
7. In a mixing bowl, add 400 milliliters butter milk, cooked ragi flour mixture, 1/2 teaspoon salt, 3/4 teaspoon cumin powder, 1/8 teaspoon asafoetida, 10 - 12 curry leaves, 1 tablespoon coriander and mix it well.
8. Serve.
Medu Vada
Servings - 3 - 4
INGREDIENTS
White lentils - 300 grams
Water - 1 litre
Salt - 1 teaspoon
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 2 tablespoons
Green chili - 1 tablespoon
Curry leaves - 2 teaspoons
Coriander - 1 teaspoon
Oil - for frying
Coriander - for garnihsing
PREPARATION
1. In a bowl, add 300 grams white lentils, 1 litre water and soak for 6 hours.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this into a mixing bowl, add 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon asafoetida, 2 tablespoons ginger, 1 tablespoon green chili, 2 teaspoons curry leaves, 1 teaspoon coriander and mix all the ingredients well.
4. Take some mixture in your hands and make a small ball and gently press to flatten. Create a hole in the centre with the help of your finger.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Garnish with coriander.
8. Serve.
Neer Mor
Servings - 2
INGREDIENTS
Curd - 400 grams
Water - 500 milliliters
Asafoetida - 1/8 teaspoon
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Coriander - 1 tablespoon
Curry leaves - 10 - 12
Lemon juice - 1 teaspoon
Salt - 3/4 teaspoon
PREPARATION
1. In a mixing bowl, add 400 grams curd, 500 milliliters water and mix it well.
2. Add 1/8 teaspoon asafoetida, 1 teaspoon green chili, 1 teaspoon ginger, 1 tablespoon coriander, 10 - 12 curry leaves, 1 teaspoon lemon juice, 3/4 teaspoon salt and mix it well.
3. Serve.
