Appetizers/Snacks

KodubaLe

Ingredients:

Rice flour-4 cups

Chiroti rave/ fine semolina-1 cup

Shredded coconut- 1½ cup

Unsalted butter-4 Tbsp

Cumin seeds- 1Tbsp

Asafoetida-½ Tsp

Red chilli powder and salt- As per your taste

Oil- for deep frying

Preparation:

Mix all the above ingredients with water excluding oil and make the dough to a firm consistency.  The dough should not stick to your palm when rolling it.

Knead the dough well and make small lemon sized balls. Heat the oil in the frying pan.

Roll the dough balls into ½-¾ inch thickness sticks with your palm without putting much pressure on the dough. Now overlap the ends forming the shape of a bangle.

Deep fry the kodubaLes until they turn golden brown on both sides. Make sure to fry them on medium heat.  Once cooled store them in air tight containers so that they stay crisp. Enjoy your snack with coffee or tea……..

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Breakfast

Akki Rotti

Ingredients:

Rice flour- 3 cups

Onion- 1 finely chopped

Green chillies/Thai chillies – 6 to 7 chopped

Coriander (cilantro) – 3 to 4 strands chopped

Cumin-¾ Tbsp

Salt- to taste

Oil

Preparation:

Mix rice flour, onions, green chillies, coriander, cumin and salt, with water. Add sufficient amount of water until all the ingredients come together and form a lump. You can always sprinkle extra water while spreading on the skillet if the mixture is too dry.

Spread 1 tsp of oil on skillet, take a handful of dough and spread it on the skillet tapping with your fingers clockwise. Spread it to 1/4th inch thickness or even less if you want it to be crispy. Add a little oil on the sides and cook on medium heat. Make sure you cover it with a lid so it gets cooked well. Flip it on the other side and cook until golden brown or crispy.

Serve it with chutney. I personally like to have it with yogurt and mango pickle.

Standard
Breakfast

Seeme Akki (Sabudana/Tapioca) Rotti

Ingredients:

Seeme akki (sabudana/tapioca)-1cup

Yogurt or Curds-¾ cup

Rice flour- 1 cup

Green chillies/Thai Chillies – 6 to 7 chopped

Coriander (cilantro) – 3 to 4 strands chopped

Cumin-¾ Tbsp

Salt- to taste

Oil

Preparation:

Soak seeme akki in yogurt and ¼ cup of water for 5-6 hours or overnight.  Add Rice flour, green chillies, coriander, cumin and salt, mix well with a little water. Spread 1 tsp of oil on skillet, take a handful of dough and spread it on the skillet. Add a little oil on the edges and cook on medium heat. Make sure you cover it with a lid so that’s it gets cooked well. Flip it on the other side and cook until golden brown or crispy. Serve it with chutney or gojju which makes an awesome combination.

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