Kodbale was introduced to us, when my mother had been to her friends place. There she tried these and then got to know about these deep fried rings and wanted all of us back home to savour this treat.
Kodbale is usually a crisp deep fried snack available in the South. Now a lot of companies sell it as well. BUT...I am not talking about these snackies.. The one's I'm talking about are like onion rings (only the feel), which can only be consumed and enjoyed fresh, when its crispy and of course piping hot with this super spicy and tangy at the same time dip!
So obviously we couldn't have it the ''Andra Ishtyle'' , hence the modified recipe for the not-so-spicy eaters like us at home. And yes if you love the red face, teary eyes and the burning tongue, go ahead and add those EXTRA chillies :)
All I can say about these mouth watering beauties are- they are a divine combination of crispy rings paired with the hot and tangy dip. Different from the regular starters or snacks you must have had. Try these and you will make sure you make them regularly at home (cos of the demands you see ;) )
So lets get started.
Recipe Source- Jaishree Ostwal
Ingredients
- Rice Flour- 2 Cups
- Maida- 2 Tbsp
- Curds - 250 Ml
- Grated Coconut- 1 Cup
- Lemon Juice- 1 Tablespoon
- Cumin Seeds- 1 Tsp
- Green Chillies - 2 ,finely chopped
- Salt - To Taste
- Oil- For Deep frying
Method
Take a heavy bottom pan and add curds, lemon juice, grated coconut, cumin powder, green chillies, salt and bring it to a boil.
Mix maida and rice flour and add it slowly to the boiling curd mix and mix continuously so that there are no lumps .Simmer the gas now.
Cover partially with a lid and let it steam for about 3 mins.
With a ladle mix all the ingredients to form a dough.
Oil your palm and knead the dough till it binds and forms a chapati like dough.
Leave it to cool.
Now shape it into thin logs and join them to form rings.
Heat oil in a kadhai and deep fry till they are golden brown.
Spicy-Tangy Dip/Chutney
As I have mentioned, this is a pretty spicy and tangy at the same time dip, which will confuse your taste-buds for the first time. It's a deadly combo though , both are strong flavours which equally speak for themselves!! This is going to be a thick dip, it is suppose to be that ways. Below is the recipe.
Ingredients
- Tamarind- 1 lemon size ball
- Red Chillies - 2-3, dried
- Jaggery- 1 Tbsp
- Cumin powder- 1 Tsp
- Salt - to taste
Method
Add all the ingredients to a mixer grinder and blend to make a paste with very little water to make a
thick dip.
A Few Tips
- You can prepare the dough a day in advance and refrigerate. And remove it an hour before you want to use it. It should be at room temperature.
- Always knead the kodbale dough well. Else they will break while rolling. They might also break while frying.
- My mother always makes the dip in a large quantity and refrigerates it. It's got a pretty long self life.
- This dip can be had with Roti Crisps(Khakras), nachos.. It tastes amazing. Try it.
Do try this and leave me a comment!
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