It’s our beloved Blog-Hop time again. Now that I am back from my vacation, I am pleased that I can contribute towards the same with ‘Dry Snacks’ being the theme.
Kodubale or crispy rings are a traditional south Indian deep fried snack prepared using rice flour. Many versions of the preparation are possible resulting in a crunchy/crispy enjoyable snack be it for tea-time or just to satisfy a munching mood. When baked, one can enjoy these with much less guilt with no less the flavor.
This recipe yields a delicate crunchy snack. People with difficulties eating hard food can also enjoy these with much less effort since this is a twice cooked version. But please do take note of the hints I have mentioned in the recipe.
You might remember from my previous posts using roasted red rice flour and red rice poha, about the nutritional benefits of using red rice instead of white rice. To put it briefly, the red rice is partially hulled (with the outer bran removed from the paddy). The inner germ is retained along with the white endosperm portion. The germ has nutrients in abundance such as Vitamin E, potassium, fiber, magnesium, folic acid etc and also iron.
The baked version is diabetes friendly. Suggested Portion size would be 2 per person.
recipe inspired from youtube.
- 1 cup of roasted red rice flour
- 1 cup of water + extra if needed, to prepare the dough
- 1 tablespoon oil + a few drops for greasing ( I used olive oil)
- 1 teaspoon of cumin seeds (jeera)
- ½ teaspoon of carom seeds (ajwain)
- 1 tablespoon of split green gram (mung dal)
- 2 tablespoons of roasted yellow split pea powder (roasted chana dal powder)
- 1 tablespoon of sesame seeds
- 2 teaspoons of red chili powder
- salt to taste
- additional oil for deep frying if making the fried version
- Baked Version>>
- first, in a thick bottomed deep pan, heat 1 tablespoon of oil.
- to this add cumin seeds (jeera), carom seeds (ajwain), mung dal, sesame seeds, red chili powder and salt. stir for a few seconds.
- now pour in 1 cup of water (quantity should be same as the rice flour). allow this to boil.
- meanwhile mix the roasted red rice flour and roasted chana dal powder and add this in.
- mix well and turn off the heat. add few teaspoons of oil, cover and let it sit for about 10 minutes.
- then, transfer the mixture to another bowl. adding additional water if needed prepare a dough similar to chapati dough.
- pre-heat the oven to 180 deg C.
- grease a baking tray with a few drops of oil.
- now, from the dough, tease out a small portion. even it out by rolling between your palms.
- then, roll using your fingers to make an elongated piece.
- then bring the edges together and press to form a circular shape.
- in case you are unable to do this and the dough cracks too much, add it back to the bowl, sprinkle some water, knead again. slight cracks are acceptable.
- prepare such 5-6 dough rings and keep them ready while the oven pre-heats.
- then, place them carefully (handle gently) on the baking tray.
- bake for 30-40 minutes. take the tray out and turn the rings over mid-way at around 15-20 minutes during the baking process.
- once baked, allow to cool completely. then store in an air-tight container.
- enjoy with a hot cup of tea or coffee.
- Deep Fried Version>>
- the same method mentioned above can be followed for the dough. second method is as follows.
- first in a bowl, mix roasted red rice flour and roasted chana dal powder.
- heat 1 tablespoon of oil in a pan. to this add cumin and carom seeds.
- followed by split mung beans, sesame seeds, red chili powder, salt. mix and turn off the heat.
- add this to the flour mixture. mix once cool enough to handle.
- then adding warm water small amounts at a time, prepare a dough to chapati dough consistency.
- heat the oil in a deep kadai/pan.
- meanwhile prepare dough rings as described above.
- gently slide them into the heated oil. fry at medium heat.
- allow them to cool down slightly before touching or handling them otherwise they may break.
- then gently turn the rings over. fry again.
- once done (the bubbles in the oil will subside), take them out using a perforated ladle.
- transfer onto an absorbent paper towel.
- serve with a hot cup of tea or coffee.
The temperature of the oil has to be right for perfect frying. fry at medium heat but the oil has to be hot.
if in doubt, first drop in a small portion of the dough and make sure it doesn't break apart, and should rise up immediately. then continue with the rest.
Handle the kodubale gently while turning etc.
The method for dough preparation given for the fried version can also be followed for baked version.
Store in an airtight container. Do note this recipe gives a softer but munchy snack.
if you are on a gluten-free diet, please avoid asafoetida.
recipes from the other culinary hoppers