Grind to a paste:
Fresh coconut (1cup)
Copra /dried coconut (1 cup)
Add to Rice Flour (500g)
Add Hot oil (2tbsp)
Pinch off enough for one bele
Knead it in hands, pressing it
Do a trial roll into a cord shape with fingers & board
If/when it falls apart, knead more and try again
Pinch end closed & set aside
Heat oil in pan & fry on low-medium
1½ cups Rice Flour
¾ cup Hurikadale/Roasted Gram or 1/3 cup Roasted Gram Powder
¼ cup Maida/Plain Flour
2 tbsp Fine Sooji/Semolina (Optional)
1 tsp Red Chilli Powder (Adjust as per taste)
¼ tsp Hing/Asafoetida
1 tbsp Butter/Margarine/Oil
2-3 springs of Curry Leaves, finely chopped
Salt to taste
Oil for Deep Frying
***You need to deep fry the Kodubale immediately after rolling them and shaping them or else they will dry up and crack when deep frying. So it is best to make them in batches of 6-8 and immediately deep fry them. Cover the rest of the dough when deep frying to prevent it from drying out.The thinner the Kodubale, the crunchier they will be. So if you prefer crunchier Kodubale, roll them into cigars of pencil thickness.If you prefer crunchier Kodubale, heat the oil at high flame and carefully drop the Kodubale into the pan. Let it cook on medium to high flame till it floats up the surface. Reduce the heat to simmer and cook it until it turns golden brown. After removing the batch, increase the heat to high and repeat the step to get nice and crunchy Kodubale.You can also add about 1 tsp white sesame while making the dough.You can also add about ¼ cup of powdered dry kopra or desiccated coconut in place of fine semolina for flavour when making the dough.
1 cup Rice Flour
1 cup Water
1.5 tbsp Moong Dal
1 tsp Cumin Seeds
1 tsp White Sesame Seeds
1.5 to 2 tsp Red Chilli Powder
Salt to taste
Oil for deep frying
Soak the moong dal in water for 30 minutes. Drain and set aside.
In a wide and heavy bottomed vessel, boil one cup of water. Then add the soaked moong dal, salt and a tablespoon of oil to it. Bring it to a boil.
Reduce the flame to low and slowly add the rice flour to the boiling water.
Combine the flour with water by stirring it well. Turn off the flame.
Cover the vessel with a lid and keep it aside for 10 minutes.
Let it cool completely.
Once cool, add the red chilli powder, sesame seeds and cumin seeds and mix well.
Knead the dough till smooth.
To make the chegodis, grease your hands with little oil and pinch a marble size ball of the dough and roll between your palms to form a little thick rope.
Join the ends together to make a ring. Cover them with a lid to prevent drying.
Heat oil in a pan for deep frying.
When the oil is hot (not smoking hot), slowly drop the prepared rings one by one.
Deep fry them until crisp and golden brown color.
Drain in kitchen towels and let them cool completely.
Store in an airtight container