Ingredients: 1 cup Rice flour,1 cup Fresh coconut – grated,1 cup Hung Curd (Greek Yogurt),1/2 cup Water,2 teaspoons Cumin seeds (Jeera),1 teaspoon Green Chillies – paste,pinch Asafoetida (hing),Salt – to taste,Sunflower Oil – for deep frying
Time in minutes: 65 Servings: 4 Course: Snack Diet: Vegetarian
Instructions: To begin making Mosaru Kodubale Recipe – Yogurt-Rice Flour Fritters, in a bowl, whisk yogurt until smooth. Add water and pass it through a sieve.Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt.Now add this to a saucepan and bring it to a boil.Once the curd mixture comes to a boil reduce the heat a little and add in the rice flour to the centre of the pan. Do not stir.Now cook this mixture uncovered for 10-12 minutes on medium heat. This will also ensure no lumps are formed in the kodubale dough.After 10 minutes turn off the heat and using a wooden stick/back of wooden spatula mix vigorously until the Mosaru Kodubale dough comes together and resembles a chapati dough. This dough should not be too stiff or too soft. Once the dough cools down a bit, knead well by greasing your hands and keep aside.While shaping the Kodubale keep the dough covered at all times.Now pinch a small amount of dough roll it into a cylinder and then join the ends to make a small ring, repeat with remaining dough, place on a butter paper, keep it covered all time.Heat oil to deep fry in a Kadai and fry in batches. Make sure not to clutter the oil. This Mosaru Kodubale Recipe needs to be consumed warm since these do not have a good shelf life. Make in small batches and consume within a day since they will not remain crisp after a day.Serve Mosaru Kodubale during evenings along with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder.