This traditional tea time snack from Karnataka is a must have during Diwali
Rice flour – 2 cups
All purpose flour – ½ cup
Roasted besan – ½ cup
Dry desiccated coconut – ¾ cup
Asafoetida – ½ tsp
Red chilli powder – 1 tsp
Salt to taste
Curry Leaves – 5, finely chopped (optional)
Ghee – ¼ cup
Oil for deep frying
- Combine all the ingredients together in a large bowl and knead to make smooth firm dough adding very little water, if needed.
- Divide and shape the dough into lemon size balls. Using the palm of your hands rub and roll to make a half inch thick and yet thin long roll.
- Cut the roll in 1.5” strips and join the ends to form a circle. Repeat the process for the rest of the dough.
- Heat oil in a pan; lower the circles into the oil one by one slowly so that they do not break and deep fry on low to medium heat until browned and cooked.
- Drain excess oil and store the kodubale in airtight containers after cooling.
Take in the taste of this yummy sweet dish from Tamil Nadu that bespeaks age old traditions
Moong daal- 150 gm
Raw rice- 150 gm
Sugar – 300 gm
Milk – ½ a litre
Water- ½ a litre
Ghee- 5 tbsp
Maida – 1 tbsp (soak in little milk to make a paste)
Cashew nuts – as needed
Raisins – as needed
Cardamom powder – 1 tsp
Saffron – 1 tsp
Edible camphor – a pinch
- Boil the moong daal in milk and water.
- Stir till the daal softens considerably. Then add the rice. Bring to boil and simmer till the rice is well cooked.
- Then add the sugar and keep stirring till the mixture reaches a soft texture.
- Add ghee and the maida paste. Again bring it boil for five minutes.
- Roast cashew nuts, raisins and cardamom powder in ghee and add to the akkaravadisal.
- Garnish with kesar and edible camphor.