This is the second type of Kodbale I tried for Indian Cooking Challenge. This version is different from the first type which I posted earlier. While the previous kodubale uses kopra, this kodbale uses peanuts for flavour. The maida is also steam cooked instead of roasting. The shape is spiral instead of ring. While I saw the recipe at Suma's blog, I fell for it. So I tried it the next day. We just loved these crunchy delights. Store it in air tight jar so that it stays crunchy for a week. The crunchiness is got by frying the kodbales on low flame.
Recipe Source: Veggie Platter
Ingredients:
Rice Flour-2 cups
Maida/ All Purpose Flour-1/2 cup
Peanuts-1/2 cup
Salt-to taste
Red Chilly Powder-1 tsp
Oil-For Deep Frying
For Tempering:
Oil-1 tsp
Mustard Seeds-1/2 tsp
Hing/ Asafoetida-a pinch
Procedure:
- Place
maida in a bowl and cover it with a plate.
- Steam
cook for 10 minutes by placing the bowl in a steamer. Alternately, you can
add ΒΌ cup of water to a pressure cooker and place the bowl inside it. Then
close the lid and switch on flame. Do not put the whistle on. Let it cook
in steam for 10 minutes.
- Cool
the flour and sift it.
- Add
rice flour to it.
- Dry
roast peanuts until brown.
- Let it
cool. Remove skin by rubbing it with your palm.
- Remove
all the skin and grind the peanuts to a fine powder.
- Add it
to the rice flour along with salt and red chilly powder.
- Heat
oil for tempering and add mustard and hing.
- When
they crackle, remove from flame and allow it to cool.
- Add it
to the flour mixture.
- Add
enough water to make a soft dough.
- Cover
the dough while shaping kodbales.
- Pinch
a small marble sized ball from the dough and roll it into a rope of 10 cm length.
- Now
make a coil with the rope and press the end of the rope to the side of the
coil.
- Heat
oil.
- Deep
fry the coil on low flame.
- Remove
when the sizzling stops and the coils are golden.
- When cool
store in air tight jar.
P.S: To get the
perfect crunch, drop the coil when the oil is hot. When the coils start
floating, switch flame to low and fry the coil on low flame until golden. After
removing a batch of coils, switch flame to high before adding the next batch.
Repeat the step to get nice crunchy and golden kodbales.
Prepare dough.
Make a small marble sized ball.
Roll it into a 4 " rope.
Make a spiral with the rope. Press the end to retain the shape while frying.
Serve and Enjoy!!
Labels: ICC, KARNATAKA SPECIAL, PEANUT, RICE FLOUR, SAVORY, SNACKS