With "lockdown baking" at extreme levels everywhere thought I'd use this time to experiment baking some popular Indian snacks that are traditionally deep fried.
There are many variations for the traditional "Kodbale" recipe which is super famous in Karnataka so I used some of these along with my little baking knowledge acquired over experiences to give this a shot!
Here it is, my baked version of KODBALE (Spicy Savoury Rings):
Ingredients (for about 14 medium sized rings): 1/2 cup fine semolina, 1/2 cup fine rice flour, 1/4 cup plain flour, 1/4 cup wholewheat flour, 1/4 cup dry shredded coconut, 1 tbsp yogurt, 2 tbsp red chilli powder, 1 tbsp cumin seeds, handful curry leaves chopped finely, 1 tspb salt, 2 tbsp olive oil.
Make: Dry roast the semolina & rice flour for about 5 minutes only until the raw smell has gone. In a mixing bowl add these to all of the other ingredients listed except the yogurt & oil. The oil needs to be heated separately then added to the flours & spices - ensure heating oil as this brings out the flavours. After adding oil, mix with hands to form a crumbly mixture. Then add the yogurt and just a little water enough to make a firm dough. Take small amounts of dough and roll into tube shapes with hands and join ends to make rings. If it cracks, use a little oil to reshape.
Place all rings on a lined baking tray, spray with little oil and bake at 180deg for about 25 minutes, flip sides for another 10 minutes.
Cool completely before serving with a hot cuppa :) Kodbale can be stored in an airtight container for upto a week.
Ingredients (for about 14 medium sized rings): 1/2 cup fine semolina, 1/2 cup fine rice flour, 1/4 cup plain flour, 1/4 cup wholewheat flour, 1/4 cup dry shredded coconut, 1 tbsp yogurt, 2 tbsp red chilli powder, 1 tbsp cumin seeds, handful curry leaves chopped finely, 1 tspb salt, 2 tbsp olive oil.
Make: Dry roast the semolina & rice flour for about 5 minutes only until the raw smell has gone. In a mixing bowl add these to all of the other ingredients listed except the yogurt & oil. The oil needs to be heated separately then added to the flours & spices - ensure heating oil as this brings out the flavours. After adding oil, mix with hands to form a crumbly mixture. Then add the yogurt and just a little water enough to make a firm dough. Take small amounts of dough and roll into tube shapes with hands and join ends to make rings. If it cracks, use a little oil to reshape.
Cool completely before serving with a hot cuppa :) Kodbale can be stored in an airtight container for upto a week.
No comments:
Post a Comment