Curd Kodubale or Mosaru Kodubale
Curd Kodubale or Mosaru Kodubale is a savoury snack from the state of Karnataka. I had made this for Krishna Jeyanthi and hence thought of sharing with you all. I had initially planned for the traditional thenkuzhal but I couldn’t manage time. Thus ended up making up this simple murukku.I got this idea from my school friend Ramya and she gave me this space as the reference. I referred few more places and finally ended up with this recipe.This is my first trial and I am not sure if I proceeded right.Let me know if I missed any.The recipe turned out super hit in my family and it is a great snack.It is a savoury snack which is crispy and slightly spicy+sour in taste>This is a great finger food for babies who are 8 months plus..Presenting you with my first trial version of RING MURUKKU/CURD KODUBALE/MOSARU KODUBALE here. Enjoy having homemade snacks with absolutely no guilt.
Curd Kodubale or Mosaru Kodubale
Ingredients:
- Rice Flour-1 cup
- Curd-1/2 cup
- Water or thin butter milk-1 cup
- Sambhar Powder-1 tbsp
- Curry leaves Powder-1/2 tbsp
- Cumin seeds-1 tsp
- Salt-To taste
- Oil-To deep fry
Curd Kodubale or Mosaru Kodubale:
Procedure:
1.Measure and keep all ingredients ready.
2.In a wide bottomed pan add the curd and mix water.
3.Churn it slightly and make buttermilk.
4.To this add salt,spices powders and cumin seeds.
5.Heat this mixture in medium flame for 3 minutes.(The buttermilk shouldn’t get boiled)
6.Add rice flour slowly and mix well by continuous stirring.
7.Remove the pan from the stove and mix the flour well.
8.When it slightly warm knead the dough well with your hand.
9.Knead it until it becomes non sticky(No cracks)
10.Take a small portion and make like a small rod by rolling between your palms.
11.Make it like ring/round and deep fry them in batches.
12.Cook in medium flame and drain excees oil.
13.Store them in an air tight container after they cool completely.
P.S:
Ensure that they don’t darken due to excess heating of oil.They will lack crispiness too in that case.
If curd is very sour reduce it to half and add water to knead the dough.
Ensure that there are no cracks/no sticky feeling after kneading the dough.
Skip the salt and reduce spices for babies below one year.
You can use chilly powder instead of sambhar powder.
The actual colour should be white I believe. Mine turned red /brown owing to the sambhar powder colour.
I used homemade curry leaves powder(recipe coming soon) and home made sambhar powder.You can use normal green chillies or red chilly powder instead.
I learnt that my dough needs more kneading.
Please have a word with your doctor before introducing any new food to babies.
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