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.
Here is the recipe for crispy dosa batter with video - Easy dosa batter recipe with rice flour and urad dal in mixie. Generally South Indians especially Tamil people make dosa using Idli batterby diluting it. We make dosa for breakfast and dinner as well. Few months back, I got a request to share restaurant style golden colored, crispy dosa recipe. Even though I am happy with my dosa using idli batter, I wanted to have a separate dosa batter recipe in my blog. So I started searching for the same.
I tried many dosa batter recipes with various combinations and by changing the ratio of rice & dal. At last I was satisfied only with two recipes.This is one among them. I will share the other one soon. I referred this blogfor the recipe. This dosa batter recipe is very easy to make as it uses rice flour. We need very less soaking & preparation time for the batter and we don’t need to use grinder for grinding the batter. An Indian mixie/mixer would do. It ferments beautifully and this batter yields crispy, golden colored dosa as you see in the pictures.
I made plain dosa adding less oil for Sendhil, Cone/Roast dosa adding ghee for my daughter and thick uttapam kind of Set dosa for me. Everything came out very well and I was absolutely happy with this batter recipe. Not just that, you can keep this recipe as a base and make many dosa varieties as you like. Friends, do try this recipe if you are looking for an easy and quick dosa batter version. You will love it like me. Don't forget to see the full video recipe.
Lets check out how to make this easy homemade dosa batter recipe using rice flour and urad dal.
Check out my 35 chutney recipes to make varieties of side dish for dosa. People in cold countries, please checkthis post for fermentation process.
Dosa recipe-Video
Dosa recipe with rice flour -Easy dosa batter recipe
How to make easy dosa batter recipe at home using rice flour and urad dal in a mixie
Cuisine:Indian
Category:Breakfast
Serves:12
Prep time:13 hours
Cook time:2 Minutes
Total time:13H2Minutes
INGREDIENTS
1 cup = 240 ml or 250ml or 200ml
Rice flour - 1.5 cups (any rice flour. you can use idiyappam flour too)
White round urad dal - 1/2 cup
Salt & Water - as needed
Cooking oil/gingely oil/ghee - as needed to make dosa
HOW TO MAKE DOSA BATTER WITH RICE FLOUR - METHOD
Wash the urad dal once and add soak it by adding enough water. Take the rice flour in a wide bowl and add 2 cups of water. Whisk it well and make sure the water level is 1 inch above the flour. Add more if needed. Let it soak well for 1 hour at least. No issues even if you soak them for 4-5 hours. (Suppose if you want to use methi seeds, add with urad dal and soak for minimum 2 hours)
Now drain the excess water from urad dal and grind it in a big mixie jar. Grind them without using water. Then add water and grind it to a smooth batter. I used nearly 3/4-1 cup of water. Add the soaked rice flour along with water and salt. Grind the batter again for even mixing. Add some water if you feel the batter is too thick.
Transfer the batter to bowl. Wash the mixie jar by adding little water and add to the batter. Mix the batter well with your hands. It helps proper and quick fermentation. Leave the batter overnight or at least for 12 hours based on the weather conditions in your place.
The next morning, batter would have raised well. Mix the batter well and add some water if it is too thick.
Heat a dosa pan and pour a ladleful of batter in the tawa. Spread it well.thinly & uniformly. Keep the flame medium and let the dosa cook till you see the dosa turning golden brown in the bottom. Do not cook this dosa in high flame. By this time, the top portion would have been cooked. You can also cover the tawa with a lid. Do not flip the dosa. As soon as the dosa starts to turn golden brown, drizzle one or two tsp of oil or ghee all over the dosa. Let the dosa turn completely golden and crispy. Fold the dosa and serve hot with your favorite chutney or sambar ! Enjoy !
Note
Use the same cup for measuring dal and rice flour.
For variations, you can use split urad dal instead of round ones.
You can add 1/4 tsp of methi seeds to get nice flavored dosa.
Do not make the batter too thick or too thin.The consistency should be like our regular idli, dosa batter.
You can also use urad dal flour instead of grinding urad dal. Use the same ratio.
Add oil or ghee generously to get a shiny look in the dosa.
Do not cook the dosa in very high flame. It will burn quickly. Cook the dosa in medium flame patiently. Adjust the flame whenever needed.
Enjoy Crispy dosa with chutney and sambar for your breakfast or dinner !
Sendhil loves chutneys made using groundnut. I usually make Peanut/Groundnut chutney in this way. I was looking for a Peanut/Kadlekai chutney with the combination of tomato & red chillies but without onion. I came across this recipe in Sailu’s kitchen. This tomato peanut chutney without onion tastes great for idli, dosa.
In Andhra, this chutney is known as Palli Pachadi. I tried it by adjusting the quantity of chillies as per my family’s taste. It came out very well. Sendhil loved it a lot with hot idli. It tasted great for dosa as well. Friends, do try this chutney recipe if you are a peanut lover. You will make it very often.
Color of this chutney may vary if you use more chillies & tomato. Lets see how to make this yummy Andhra style side dish for idli dosa - tomato palli chutney. I forgot to tell you – It’s a no onion no garlic recipe . I am happy to add this chutney to my35 chutney recipes collection .
Andhra Tomato Peanut chutney Recipe
Peanut chutney adding tomato--Palli Pachadi in Andhra style !
Cuisine:Andhra
Category:Side dish
Serves:2
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
INGREDIENTS
Groundnut/Peanuts - 1/4 cup
Tomato - 2 nos ( small) OR 1 big
Red chillies - 2 nos
Green chilli - 1 no
Tamarind - a pinch (optional)
Salt &water – as needed
To temper
Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Hing/Asafetida -a pinch
HOW TO MAKE TOMATO PEANUT CHUTNEY - METHOD
Roast the peanuts in medium flame for 5 minutes till it turns crispy. I roasted in microwave high power for 3 minutes.Rub the skin and take the groundnuts in a plate.
In a kadai,heat oil and saute the red chillies,green chillies, tomatoes until tomato turns mushy. Lastly add the roasted peanuts,tamarind and salt. Switch off the flame and let it cool.Grind it to a smooth paste adding water.
Temper mustard seeds, hing & curry leaves. Add to the chutney !Serve with idli,dosa.
Enjoy !
Note
Add more chillies if you like spicy chutney.
I sauteed the green chillies too. But the original recipe called for using raw chilli.
Sunday Lunch Recipes Series-27
Wish you all a very happy Independence Day ! I made tiranga pulao recipe for the first time as Independence day special.Its my long time wish to try tricolor recipes and share in my blog.I am glad that I did it with this pulao.I must thank my blogger friend Aparna for giving me this idea. Here I have used Palak leaves for making green rice,Tomato masala with paneer for red rice and plain white rice flavored with spices for making 3 layers.It came out very well as I wished.Friends,do try this Pulao recipe.It would be appealing to you & your kids as well.Have a happy Sunday !
Dabeli or Kutchi dabeli or Kacchi dabeli is one of the most popular snack recipes of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with dabeli masala powder, and putting the mixture between pav (burger bun) greased with chutneys made from tamarind, dates, garlic, red chillies, etc. It is garnished with pomegranate and roasted peanuts ( Source: Wikipedia).
Dabeli is also a very popular street food of Mumbai, Maharashtra. I had some burger buns lying in my pantry for long time. Actually I bought them to make Aloo tikki burger but I couldn’t do it. So I was looking for some recipes that uses burger buns to finish them off. I came across this most popular Street food Dabeli recipe in this blog. She had explained it so well including the making of dabeli masala powder recipe, Red chutney/lasun chutney (Garlic chutney) and potato masala with stepwise pictures.
Luckily I had all the ingredients available in hand. I just followed her recipe to the T and made tamarind chutney alone on my own as it was missing in her post. I made it for our dinner yesterday & It was awesome. Though it’s a time consuming process, I was happy and satisfied that I tried a good chaat recipe after a long time. Lets see how to make this popular Kacchi dabeli recipe at home !
Dabeli/Kacchi dabeli recipe - Most popular Gujarati snack using burger buns.
Cuisine:North Indian
Category:Chaat Recipes
Serves:3
Prep time:30 Minutes
Cook time:10 Minutes
Total time:40 Minutes
INGREDIENTS
Burger buns or Pav buns - 6 nos
For potato masala
Boiled potatoes - 2 nos ( big)
Big onion - 1 no
Tomato - 1 no
**Dabeli masala powder - 1 tbsp
Coriander leaves - to garnish
Salt & water - as needed
Lemon juice - few drops
Grated coconut – 2 tbsp ( to garnish)
Dabeli masala powder
Dhania/Coriander seeds - 2 tbsp
Cumin seeds/Jeera - 1 tbsp
Red chillies - 4 nos
Cloves - 4 nos
Cinnamon - 2 inch
For peanut mix
Roasted peanuts - 1/2 cup
Red chilli powder - 1 tsp
Asafetida/Hing - a big pinch
Salt - as needed
For red chutney/Garlic chutney
Garlic - 15 cloves
Red chillies - 4 nos ( soak in water
Lemon juice - as needed
Water - little
Salt - as required
For Sweet chutney/Tamarind chutney
Tamarind - Big gooseberry size
Dates - 4 nos
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - as needed
Water - little
To garnish
Pomegranate seeds - a handful
Sev/Omapodi - as needed
HOW TO MAKE DABELI - METHOD
Soak the red chillies in little water for grinding red chutney. Soak tamarind and dates together in some water for sweet chutney. Wash and pressure cook the potatoes. In the mean time, dry roast all the ingredients given under “Dabeli masala powder”. Roast them until you get a nice aroma of dhania and other spices. Grind them to a powder & keep apart.
Roast the peanuts, remove the skin. Heat little oil and add the roasted peanuts. Add red chilli powder, hing and salt (I roasted my peanuts in microwave for 3 minutes in high power(800W) and proceeded in the kadai).
Chop onion and tomato. Heat oil in a kadai and add the onions.Saute until transparent. Then add tomatoes and saute until it becomes mushy. Add the dabeli masala powder, salt and turmeric powder. Saute them and lastly add the mashed potatoes. Mix well and add little water if you feel the mixture is too dry. Let it become a dough like thing. Sprinkle some lemon juice and garnish with coriander leaves. Remove them in a plate. Add some grated coconut over the potato masala and sprinkle some pomegranate seeds & roasted peanut mix.
Now make the red chutney by grinding garlic, soaked red chillies, salt & lemon juice. Grind it to a smooth paste adding little water. Remove in a bowl.
Grind the soaked dates, tamarind along with red chilli powder, cumin powder and salt to a smooth paste. Remove in a bowl.
Take a burger bun or pav bun and slit into two. Toast them in a tawa adding butter or oil. Apply garlic chutney on one side and sweet chutney on the other side. Spread the potato masala over the sweet chutney. Garnish with roasted peanuts, pomegranate seeds and sev. Close the bun and serve ! Enjoy !
Note
Add more red chillies to garlic chutney if you want spicy ones.
Adjust the quantity of chilli powder, dates & tamarind as per your taste. Add more dates if you want sweet taste.
Do not skip pomegranate seeds. It gives a crunchy taste while eating.
Shahi paneer is one of the classic Paneer recipes that is served as a side dish for Naan , Kulcha and roti/chapathi. Recently I tasted shahi paneer masala in a restaurant. It was so creamy , rich, mildly spiced and sweetish too. I loved it very much with butter naan and got tempted to try at home.The one I had in restaurant was pale orange in color. So I was looking for a recipe that matches the same.I found Dassana’s recipe was close to the ones I searched. I made small changes as per my family’s taste buds. It came out perfect as I wished👍. Sendhil & Raksha loved it too. We all relished it with soft chapathi. This gravy can be done with easily available ingredients. Lets see how to make this mildly spiced & creamy Shahi paneer Masala gravy recipe at home with step by step pictures.
Shahi Paneer Recipe - Restaurant style
Shahi paneer recipe - Yummy Side dish for Naan, Kulcha and roti
Take some water in a bowl and add the chopped onions, ginger, garlic, cashews and badam.Boil well and allow it to cook for 10 minutes till onions cooked nicely. Drain the excess water in a bowl. This is called stock. Grind the onion mixture to a smooth paste adding little water.
Cut the paneer into small cubes and put it in the stock.
Heat oil in a kadai and saute the whole spices. Add the ground onion paste and mix well till it starts to thicken. Add red chilli powder, dhania powder and garam masala powder. Mix well and let the raw smell goes off. Lastly add the whisked curd and some stock. Mix well & let it boil in slow flame for 10-12 minutes.You will get a nice aroma.
Once the gravy thickens add little more stock and bring it to your desired thickness. Add fresh cream, crushed kasoori methi and soaked paneer. Mix well and switch off the flame. This gravy thickens as time proceeds. So add water or stock accordingly.
Enjoy with roti,kulcha or naan !
Note
Add more chilli powder & garam masala powder based on your taste
Adding melon seeds is optional.
Enjoy this creamy gravy with roti,naan or kulcha !
As I had mentioned in my KFC Veg strips recipe post, my daughter Raksha is a big fan of KFC recipes. After trying veg strips recipe successfully,my next target was KFC’s Veg Rice bowlz. Rice bowlz is nothing but Indian style Layered biryani made with flavored rice & gravy. I was looking for a copycat recipe & I found ithere. I tried it twice by making small changes. It came out really well and tasted close to the KFC ones ( not 100%).
Yesterday I made rice bowls along withKFC Veg strips, French fries and Veggie burger recipes for our Sunday special lunch. Raksha and Sendhil enjoyed it a lot. I felt very happy that I was able to make Restaurant style Lunch menu at home. Friends do try this recipe if you love KFC stuffs. I am sure you will make it more often in your kitchen. Lets see how to make the most popular KFC Veg Rice Bowlz Recipe with stepwise pictures in my Sunday Lunch Recipe series 26.
Updated (12-8-2015 ): Luckily I had a kitchen tour in KFC this afternon with my school moms friends. I got the chance to see the making of zinger burger patties & rice bowls. I have shared those points in the method section in a bracket. So the stepwise recipes and the points mentioned have some slight variations. Soon I will try to match the pics with method.
KFC veg rice bowls recipe
KFC style Veg Rice Bowlz recipe with stepwise pictures
Cuisine:Indian
Category:Lunch Menu
Serves:Serves 3
Prep time:30 Minutes
Cook time:30 Minutes
Total time:60 Minutes
INGREDIENTS
1 cup = 200 ml
Basmati rice - 1 cup
Cooking oil - 1 tsp
Salt - as needed
Water - 6 cups
Cloves - 4 nos
Green cardamom - 2 nos
For gravy
Cooking oil - 2 tbsp
Green cardamom - 1 no
Cloves – 2 nos
Big onion - 1 no
Tomatoes - 2 no
Ginger & Garlic Paste – 1 tbsp or Garlic - 10 cloves,Ginger - 2 inch piece
Green chillies - 1 -2 nos
Red chilli powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder – 1.25 tsp
Garam masala powder - 1/4 tsp
Salt& water - as needed
Yellow food color - 2 pinches
To saute in oil
Green capsicum - 2 tbsp ( chopped into small pieces)
Green chilli - 1 no ( finely chopped)
METHOD
Wash and soak the basmati rice for 30 minutes. In the mean time,pressure cook potato along with other vegetables for making veg strips. Make the dough for Veg strips and keep aside. Deep fry before serving.Chop the capsicum into small pieces.
For gravy, slice the onions and saute in 2 tsp of oil. Grind it along with chopped tomato, g&g paste and green chillies. Add little water & grind it to a smooth paste.
Boil water in a bowl adding cloves, cardamom and salt. When it comes to roll boil, add washed & soaked rice. Let it boil in medium flame for 5-7 minutes. Remove the rice along with spices & drain the excess water. Cool down the rice by spreading in a plate. Sprinkle yellow food color diluted in little water all over the rice and mix them slightly. White & yellow rice should be visible.
Saute the capsicum pieces & green chillies in little oil. Put them in the rice. Mix well & set aside.
Heat oil in a kadai and add the cloves & cardamom. Add the ground tomato puree and saute well adding the required salt. Add red chilli powder, dhania powder & garam masala powder. Saute till the raw smell vanishes and the mixture becomes thick. Add 3/4cup of water, cover the kadai and boil till oil floats on top. Remove in a bowl.
Now take a microwave safe bowl. Add 1/2 tbsp of oil and layer the rice ( In KFC they put 100 gms of rice in the bowl,70 gms of gravy on top and again 85 gms of rice as the last layer). Put some gravy and again layer it with rice. Microwave in high power for 2 minutes.Serve in a bowl by keeping 2 pieces of Veg strips on top.
Enjoy !
Note
Adjust the quantity of Red chilli powder as per your preference.
You can prepare the dough for veg strips in advance and deep fry them at the time of serving.
Enjoy KFC style lunch menu Veg rice bowlz, French fries at home !
.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.
Karnataka special Snack/breakfast recipe - Curd Kodubale/Mosaru koduable !
