Ingredients:
Rice flour - 1/2 cup
Curd or yoghurt (little sour) - 1/2 cup
Water - 1/2 cup
Green chilies - 4
Cumin seeds or jeera - 1 tsp
Moong dal or green gram dal or hesarubele - 2 tsp (Optional)
Finely chopped coriander leaves - 1 tbsp
Finely chopped curry leaves - 1 tbsp
Asafoetida or hing - a Pinch
Salt - As required
Oil - For deep frying
Method:
1) In a broad vessel, take all the ingredients except rice flour (1/2 cup curd, 1/2 cup water, 1 tsp cumin seeds, 1 tbsp curry leaves, 1 tbsp coriander leaves, salt, asafoetida and 1 tsp oil). Mix everything well.
2) Let it boil for 1 minute.
3) Now add in rice flour all at once. Mix well and switch off the stove.
4) Close the lid and keep it aside.
5) Once it is warm, Knead it very well such that you get a soft, lump free dough.
6) Now take a small gooseberry sized dough and make a stick by rolling it in between the palms.
7) Now join the ends to make a ring.
8) Heat the oil in a wide frying pan. Drop the kodubale's or rings into the hot oil. Fry under medium flame.
9) Fry them only for sometime. Do not make them brown. The color of mosaru kodubale should be whitish and it will not be very crispy.
Mosaru kodubale is ready to enjoy it with tea or along with breakfast.
Note:
1) Finely chopped onion can also be added at the curd boiling stage.
