Srivalli chose Karnataka's famous savory kodbale/kodubale for November's Indian Cooking Challenge. Kodbale, nippattu and chakli are the savory trio that I enjoyed as a kid in my mother's kitchen and am still very fond of them. I couldn't therefore miss the opportunity to make kodubales for this month's ICC. There are several variations to the basic version and Valli chose two - one from my blog and the second one from Lata Narasimhan's blog, that I followed obviously. :)
Ingredients: (Makes 2 dozen)
1 cup rice flour
1/4 cup all purpose flour / maida
1/4 cup wheat flour / atta (or substitute with all purpose flour.)
1/4 cup roasted chickpeas / hurigadale / chutney dal
1/4 cup grated dry coconut (copra)
1 Tbsp ghee
Salt & chili powder to taste
1/4 tsp asafoetida / hing
Oil to fry
* Grind together roasted chickpeas and coconut, finely.
* Roast all purpose flour and wheat flour on low flame until it starts to change the color.
* Now combine all ingredients except oil in a bowl. Add water as needed to form a firm dough. (I used the same cup used to measure dry ingredients and added about 1 cup minus 2 Tbsp water.)
* Heat oil in a kadai.
* Mean while, pinch a small lime sized portion of the dough and roll into a ball. Knead into a log of about 1/4 inch thickness and about 6 inches long. Shape it into a coiled form. Repeat the procedure with the remaining dough.
* Drop a small piece of dough into the oil. If it sizzles and comes to the surface, then the oil is ready for frying. Gently drop the shaped dough coils into the oil and fry flipping in between, until golden brown. Drain them on absorbent towels and once cool, store them in an airtight container.
1. Frying on low medium flame is the key for crunchy kodbales. Hasty frying on high flame will brown the kodbales sooner but will not turn out crunchier. Also at a time, fry only as many kodbales as the frying pan fits. Meanwhile, cover the remaining coils that need to be fried.
2. No offense. They were slightly softer inside even after proper frying. I am just mentioning in case if anyone wants to try this. I think it may be because of the addition of the wheat flour. Usually all purpose flour yields crunchy results in most of the Indian traditional dishes. I wondered about it when I saw the ingredients' list but went ahead as I wanted to follow the recipe exactly. I would substitute it with all purpose flour next time if I give it a try.
EGGLESS BANANA - CHOCOLATE CHIP MUFFINS:
I have baked these muffins probably zillions of times in my kitchen and I was surprised to notice last week that I haven't posted about them yet. And so here you go with my version of these muffins which seem to be the most mundane ones in the blogosphere. This fits the theme of Magic Mingle #12, "Fruit & Chocolate".
Ingredients: (Yields 6)
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 - 6 Tbsp semi sweet chocolate morsels
1/4 cup sugar
1/4 cup melted butter
* Preheat oven to 375 deg F / 190 deg C.
* Combine the flour, baking powder, baking soda and salt in a bowl.
* Mash bananas in another bowl. Add sugar and mix well. Stir in melted butter. Gently stir in the flour mixture and chocolate morsels.
* Grease or line the muffin pan with paper cups. Spoon the batter into cups so that it fills up to 3/4th of each cup.
* Bake until a toothpick inserted at center comes out clean or for about 30 - 35 minutes.