Mosaru Kodubale Recipe – Yogurt-Rice Flour Fritters

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
• Oil for deep frying

Steps

1. 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.
2. Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt.
3. Now add this to a saucepanand bring it to a boil.
4. 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.
5. Now cook this mixture uncovered for 10-12 minutes on medium heat. This will also ensure no lumps are formed in the kodubale dough.
6. 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.
7. While shaping the Kodubale keep the dough covered at all times.
8. 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.
9. Heat oil to deep fry in a Kadaiand fry in batches. Make sure not to clutter the oil.
10. 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.
11. Serve Mosaru Kodubale during evenings along with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder.