Guliyappa Recipe – Karnataka Paddu Recipe - Paniyaram Varieties

Paddu recipe was the first street food I tasted in Bangalore, Karnataka after my marriage. Sendhil took me to NR colony Davangere Benne Dosa stall and there we tasted a plate of benne dosa and this paddu. It was very soft, spongy and super round in shape with a golden tint. After that, I have tasted it in V V puram food street too. I thought its made with the leftover dosa batter instantly just like my mom's Tamilnadu style Kuzhi paniyaram. This dish is prepared in all the states with slight changes in the recipe and its named in different languages as Guliyappa or paddu in Kannada, Guntu Punugulu in Andhra, Kuzhi appam in Kerala. 

When I asked about paddu recipe to my School mom’s group friends, they told it can be made as an instant paddu recipe with leftover dosa batter or with a special Paddu batter. I got tempted when they told about it and immediately got the recipe from my friend Lakshmi (Anu and Lakshmi /Lakki are the newly added gems in our School moms group). I tried her recipe and it came out very well. Sendhil loved it a lot. I made my watery Pottukadalai ( Hurigadale chutney) chutney with slight changes as a side dish for this paddu. It was a nice combo and we relished it a lot. Thank you so much my dear Lakshmi. I have learnt Karnataka’s one of the traditional breakfast recipes just because of you.

 Friends, do try this recipe in a weekend and enjoy it. Ok,  Lets check out how to make Karnataka style Guliyappa/ Paddu at home with step by step photos !

Guliyappa recipe - Karnataka style Paddu recipe

One of the most popular Karnataka delicacy - Guliyappa/ Paddu recipe with homemade special paddu batter. 

Cuisine: Karnataka

Category: Breakfast

Serves: 20 

Prep time: 15 Hours

Cook time: 5 Minutes

Total time: 15H 5Mins

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa rice / Normal rice – 1 cup ( Low cost Raw rice OR use Idli rice) Round white Urad dal – 1/4 cup  ( To make soft paddu, use 1/3 cup) Thick Poha/ /Beaten rice/ Avalakki – 1/4 cup ( Thin poha can also be used) Methi seeds/ Menthya – 1/2 tsp Chana dal / Kadala bele – 1 tbsp For tempering Cooking oil – 1.5 tbsp Mustard seeds – 1 tsp Cumin seeds/Jeera – 1/2 tsp Big onion – 1 no Green chillies – 1 no ( finely chopped) Curry leaves – few Coriander leaves – Little Asafetida / Hing – a pinch Side dish for Paddu / Paddu chutney : Hurigadale chutney/Fried gram dal chutney – I added few curry leaves and a sprig of coriander leaves while grinding and served for paddu.

HOW TO MAKE KARNATAKA PADDU / GULIYAPPA - METHOD

Wash and soak the rice, urad dal, methi seeds and chana dal together in required water for 3-4 hours. Wash and soak the avalakki /Beaten rice separately in enough water for 30 minutes to 1 hour. ( I am not sure on why to soak avalakki seperately. I just followed what my friend told)  Thin avalakki can also be used. Grind Rice and dal mixture first. While it is half done, add the soaked Avalakki/Poha and grind it further to a smooth paste. Add the required salt while grinding. Make sure batter is smooth and not too watery. Remove the batter in a big bowl and let it ferment over night or for 8 hours. The next day morning, batter would have raised slightly and not doubled. Mix it well with a ladle and check its consistency. It should be like dosa batter and not like thick idli batter. So add some water if needed. Heat oil in a kadai. Splutter mustard seeds, cumin seeds, Urad dal and chana dal. Saute until golden. Add  finely chopped big onions, sliced or finely chopped green chillies, curry leaves and saute well. Add this to the batter and mix well. Add coriander leaves if you wish. Mix well and set aside. Pour 2 tsp of oil in each hole of paddu mould/Appe pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or steel stick. Cook the other side and remove in a plate. Serve hot with hurigadale chutney/Roasted gram dal chutney. Tastes great !

Enjoy !

Note

Add more green chillies if you like spicy paddu/guliappa. Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color. Fermentation is more important. If its not fermented well, taste won’t be good. Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice if you don’t have dosa rice in hand.




Enjoy Karnataka special Guliyappa with coconut chutney for breakfast !!



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Mysore Masala Dosa Recipe – Karnataka Masala Dosa Recipe

Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food. 

Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes. 

Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? . I did not add so much butter like in hotels. You can add more if you like ! 

Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!

Mysore Masala Dosa Recipe

How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed

Cuisine: South Indian

Category: Dosa Varieties

Serves: 10 nos

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H20Minutes

INGREDIENTS

1 cup – 240ml (use same cup and measure all ingredients for batter) For Mysore masala Dosa batter Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice) Idli rice - 2 cups Chana dal – 4 tbsp Toor Dal - 4 tbsp Urad dal – 1 cup ( split or whole urad dal) Poha/ pressed rice – 1/2 cup ( Thick or thin Aval) Methi seeds / fenugreek – 1/2 tsp Sugar – 1 tsp (to add in the batter 30 minutes before making dosa) Salt & water - as needed For potato stuffing / Potato palya for masala dosa Boiled potato – 2 nos Green chilli – 1 no ( finely chopped) Big onion – 1 no (-do-) Curry leaves - Few Turmeric powder - 1/4 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Spicy Red Chutney for Mysore masala dosa Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup  Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color) Small onion or big onion – 3 nos / 1/2 no Garlic –   2 cloves Dessicated coconut - 1 tbsp ( optional, I din't use it) Salt - as needed Water - Use less to make thick chutney Tamarind – a pinch Coconut chutney for masala dosa Grated coconut – 1/2 cup Green chilli – 3 - 5 nos  Fried gram dal /Roasted gram dal – 2 tbsp Garlic cloves – 4 nos Coriander leaves – 1 sprig Curry leaves – 3 nos Mint leaves - 1 tbsp Tamarind - A pinch Sugar - a pinch Turmeric powder - a pinch (optional, add to make bright green chutney) Salt & water – as needed

METHOD

Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes  to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes. POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate. RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.  SIDE DISH FOR MYSORE MASALA DOSA :  Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels.  (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)  HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle. Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked,  spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa. By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of  potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready ! Serve it topped with a small piece of butter. Enjoy with coconut chutney !!  TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !

Note

You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it. Add more or less red chillies based on the taste for red chutney and coconut chutney recipe. This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa. Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked. Add butter instead of oil for rich taste.

Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!

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Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Hyacinth beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.

Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.

Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.

Avarekalu sagu recipe

How to make avarekalu sagu/Kurma for chapathi,poori

Cuisine: Indian

Category: Side dish for chapathi/poori

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Avarekalu / Hyacinth beans - 1 cup Big onion – 1 no Tomato – 1 no Potato – 1 no Mint + coriander leaves – 1 tbsp Sugar – a pinch Water & salt - as needed To grind Grated coconut - 1/4 cup Khus khus - 1 tsp ( optional) Big onion – 1/2 no  Garlic cloves – 4 nos ( small) Dhania/coriander seeds - 1 tsp Green chillies - 3-4 nos Cardamom - 1 no Cloves – 3 nos Cinnamon - 2 inch piece Dalia/Pottukadalai/fried gram dal – 1/2 tbsp To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Curry leaves - few

METHOD

Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste. Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy. Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi. Enjoy !

Note

Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too. Add 1/4 tsp of garam masala powder at the end for more flavor. Adding mint+coriander leaves is optional. Sprinkle some lemon juice at the end if needed

Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!

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Avarekalu Huli Recipe – Hyacinth Beans Gravy–Karnataka Recipes

Avarekalu(Cow pea/Hyacinth beans/Lilva beans in English, Mochai in Tamil) season is around in many parts of Karnataka. In Bangalore, every year during winter, december-Janurary Avarekalu Mela is conducted in Food street, VV puram. Recently when I met my School moms friends,Tara was telling me about the varieties of avarekalu dishes she tasted in Avarekalu Mela. I got tempted to try some recipes with it and post here.

Last year during this time, I shared Hitkidabele Avarekalu saaru and Avarekalu Pulao recipes. So this year i tried a yummy Avarekalu Huli recipe and Avarekalu dry palya  for rice by getting the recipes from my friend Megha. She shared her mom’s recipe which was very different from the ones I saw in various blogs.So i tried it & came out really well.We loved this gravy with rice. It was tasting more like Arachuvitta Vathakuzhambu. I used less oil than what Megha suggested. Still it was very tasty. Ok, Lets see how to prepare Karnataka style Avarekalu Huli.

Avarekalu Huli Recipe

Avarekalu Huli Recipe - Gravy for rice adding field beans

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

Avarekalu with skin / Hyacinth beans - 1/2 cup Potato - 1 no Brinjal - 1 no Big onion – 1 no Garlic bulb – 1 whole ( with 15 cloves) Salt & water - as needed To grind Tamarind - A big gooseberry size Grated coconut – 1 tbsp Red chilli powder – 1 tbsp Dhania powder - 2 tsp Turmeric powder - 1/8 tsp Coriander leaves - 1 sprig ( optional) To temper Cooking oil or gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds/Jeera - 1/4 tsp Urad dal - 1/2 tsp Curry leaves - few

HOW TO MAKE AVAREKALU HULI - METHOD

Wash and keep the avarekalu.Wash and peel the skin of potato. Chop into 4 big pieces.Wash and cut brinjal into chunks. Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt. Set aside. Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool. Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations) Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency  & taste and add some water  or chilli powder, dhania powder if needed. Let the gravy boil for few minutes.Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well. Enjoy !

Note

Adjust the quantity of chilli powder & dhania powder as per your taste. This gravy is meant to be thick. If you want to make it slightly thin, add little water. If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil. You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.

Try this yummy avarekalu huli saaru recipe for rice & enjoy !!

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Khara Biscuit Recipe / Masala Biscuits - Savory Cookies

I love Bangalore Iyengar Bakery’s Khara buns & Khara biscuits more than Benne biscuits.But I usually bake benne biscuits/Nankhatai as its my family’s favorite.This morning I tried savory biscuits/Masala biscuits for the first time by referring this recipe.Actual recipe called for using butter or Vegetable shortening.In bakeries,they use vanaspati/Dalda.But I halved the recipe & used cooking oil(refined oil) to cut down the calories.I was really skeptical about the result.But good biscuits came out very well with melt in mouth texture & crispiness.I was so happy about this bake and enjoyed it with my tea.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !

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Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. 

On those days, they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. 

As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.

To be frank, I love this saaru more than obbattu. The combination of sweet and spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak.

 I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that, try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it. Add finely chopped onion, slit green chillies, curry leaves, salt, turmeric powder, red chilli powder, dhania powder,hing and mix well. Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).  Boil well for few minutes till it thickens slightly. Lastly temper mustard seeds, cumin & curry leaves. Add to the gravy. Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder, you can use thili saaru powder i.e rasam powder if you have. You can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand, pressure cook some toor dal or chana dal, mash it well and use it along with cooked water.  Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

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Curd Kodubale-Mosaru Kodubale Recipe-Karnataka Snack Recipes

Kodubale is one of the most popular snack recipes of Karnataka.I am a big fan of it.This afternoon I was badly tempted to try some crispy, deep fried snacks recipes and I was looking for a good chakli/Murukku recipe.I found one and called my friend Archana(school moms group) to confirm the recipe.But she suggested me to try Curd Kodubale(Mosaru kodubale) and shared her family recipe with me. I became double happy and tried it immediately.Ingredients,Preparation,color,taste and texture of this kodubale is completely different from the usual ones.I have heard Curd kodubale is served as a breakfast along with green coconut chutney.I have also tasted them in Food street,VV puram.But Archu told me that they have this as an evening snack along with tea.Breakfast or snack,whatever it may be,the taste is ultimate.The beauty of this recipe is,it doesn’t have any fat like butter,ghee or oil and not even maida in the dough.But I won't say its a low calorie snack as it is deep fried.Its just made of rice flour cooked in Curd + spices mixture.It can be made quickly and it tastes spicy with mild tanginess.What are you waiting for,just try this snack for your family in this weekend and take the credits ! Lets see how to make this yummy Karnataka special Kodubale recipe.

Curd Kodubale/Mosaru Kodubale recipe

Karnataka special Snack/breakfast recipe - Curd Kodubale/Mosaru koduable !

Cuisine: Karnataka

Category: Snacks

Serves: 25-30nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Rice flour - 1 cup Sour curd - 1/2 cup Water - 1 cup Red chilli powder or green chilli paste - 1 tsp Hing/Asafetida - a big pinch Cumin seeds/Jeera - 1/2 tsp Yellow Moong dal - 2 tsp Coriander leaves- 1 tbsp Salt - as needed Cooking oil - to deep fry

METHOD

Take 1/2 cup of curd and whisk it by adding 1 cup of water.You will get 1.5 cups of buttermilk in total.To that buttermilk,add the spice powders,salt,moong dal,coriander leaves and cumin seeds.Mix well. Boil the buttermilk mixture for 2-3 minutes. Simmer the flame and add the rice flour.Mix well and make a thick dough.Remove from the flame and let it become warm.Use your hands and knead the dough. Take a small ball sized dough and roll it to make a thick cylinder.Join the edges and make a circle shape. Cover & keep the remaining dough else it will become dry and cracks will form in kodubale. Heat oil in a kadai and check the heat by dropping a pinch of dough.If it rises immediately,the temperature is just right.Drop the rolled kodubale and deep fry  in low to medium heat till the bubbles cease in oil.Flip it whenever needed.Deep fry in batches and store in a box once its cools down completely. Enjoy !

Note

Add more chilli powder as per your taste. The color of this kodubale is supposed to be white.So do not brown them. Use sour curd for best taste.But use 1/4 cup of curd if it is too sour. Do not forget to knead the dough.Dough should be smooth without cracks.

Crispy Kodubale with Hot tea !! Yummmm !

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