Showing posts with label rice flour. Show all posts
Showing posts with label rice flour. Show all posts

Sunday, October 15, 2017

Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.
Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.
Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 
I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.
No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups
Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup
Chiroti Rava /Thin variety of semolina : 1 Tablespoon
Butter :  1 1/2 Tablespoons
Chilly Powder : 2 Teaspoons
Ajwan/ Oma /Carom seeds : 1/2 Teaspoon
Salt : As required :
Jeera /Cumin Seeds : 1 Teaspoon
Ingh/Asfoetida : A little 
Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.
4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.
6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.
7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 
8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.
11. Store them in a airtight bottle /box once it is cooled.
12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 
Time 30 Minutes
Serves : 25 to 30 Kodubales. (According to size and shape. 

Wednesday, October 11, 2017

Chakkuli ( Rice Flour- Urid Flour & Chenna Flour)

Happy Deepavali - Happy Deepavali - Happy Deepavali - Happy Deepavli To You All.

Deepavali is festival of lights and Goodies. Spicy and Sweet dishes are poured in distributing and eating 😉😃.
Chakkuli/Chakli is one of the easy dish that you can prepare in lots and one of the favourite Namkeen (Salty dish) of many.
Chukkuli is done in using different ingredients and their are varieties of  Chakkulis that you can prepare.
Here I have tried Chakkuli and is adopted from Madhura Pradeep's recipe. She has put up this particular recipe in FOODIE (cookery) blog. She is one of the admini in Foodie blog. It is one of my favourite blog also.
Madhura Pradeep is very interested in cooking and baking. Very creative  and got the Queen crown
for baking,from Our Main FOODIE Admini   Sadashiva Rao Mailankody. Madhura Pradeep 's interest in cooking made her to have her own Cookery blog recently.
A big thanks to Shri Kripa who is also a Foodie Group Admini, very intelligent, very good in cooking, informative, sincere and helpful to members in all manners. When I asked her to find about the writer of this recipe she helped me to get the recipe writer by checking  up the recipes. Thanks Shri Kripa for finding exact. That is happened to be our lovely Madhura Pradeep. Thank You Shri Kripa.
Shri Kripa also started writing foodie blog very  recently. All the best you 2 and keep going...It might help some one some where that is what I believe.
I have used urid dal, roasted chenna /Huri kadale/pottu kadale, rice flour, butter and white sesame seeds.
Instead of urid flour I have dry roasted urid dal and then powdered and used it. This particular Chakkuli does not take much oil and it is crisp, aromatic and stays fresh for many days.

Lets see the recipe Now :

Ingredients :

Rice flour : 4 Cups
Urid dal : 1 Cup
Roasted Chenna /Huri Kadale/Pottu kadale : 1 Cup
Red chilly powder : 1 Teaspoon
White Sesame Seeds : 2 Tablespoons
Butter : 2 Tablespoons
Salt : As required
Cooking Oil : 2 Cups

Method : 

1. Clean and dry roast Urid dal till the raw smell disappear. (Slightly golden brown). Let it cool. Dry grind and keep it aside.

2. Dry grind roasted chenna and keep it aside.

3. Take a big bowl. Add rice flour. powdered urid dal, powdered chenna dal, sesame seeds, salt and butter.

4. Mix all the ingredients nicely and then add required water. Prepare chukkuli dough. ( Not too hard or not too soft).

5. Kneed the dough nicely and divide the dough into smaller portions.
6. Apply oil to chakkuli preparing mould and place the chakkuli plate inside.
7. Put a portion of chakkuli dough and close the lid. Keep it aside.

8. Take a plate and press the mould and form chakkuli in circle shape. Prepare 4 to 5 chakkulis.
9. Now keep a frying pan on the fire. Add oil and let it get hot. (Medium flame).

10. Drop the prepared chakkuli and fry them on both sides till golden brown.

11. Remove the done chakkuli and place it on kitchen tissue. So that extra oil will be absorbed.
12. Repeat the same and prepare remaining chakkuli in the same way.

13. Hot chakkulis are ready to serve. Serve as you wish.

14. Let the fried chakkulis turn cool. Put them in a clean Jar. Enjoy when ever you feel like.

Note : 

I have used fresh roasted and powdered urid dal powder. It adds to the taste and aroma. You can  use ready available urid flour got from the shop. Dry roast the flour slightly just before using. Add only required butter. Adding more butter to chakkuli dough might spoil the chakkuli while frying. ( It might turn as powder because it turns too soft while frying). Adding more /less chilly optional. You can also add jeera/cumin seeds along with sesame seeds.
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. ( Depends on shape and size).

Wednesday, October 4, 2017

Broken Wheat - Rice flour dosa

Wheat dosa is one of the traditional dosa done in South Canara. Wheat dosa is a healthy dosa and you can have them for breakfast or as snack. I have used broken wheat/cracked wheat here.

Wheat is soaked for 5 to 6 hours and grind it with little coconut and 1/3 of raw rice.  Allow the  dough to rest for overnight or 5 to 6 hours.
I have used broken wheat/cracked wheat instead of whole wheat grains. Fresh grated coconut and raw rice flour is used instead of raw rice.
Let us see some benefits of using broken wheat /Dalia in our diet.
Broken wheat/Cracked wheat is low in calories and loaded with nutrients. It is very helpful for weight loss and maintaining our health. Broken wheat is good for decreasing the rate fo metabolic syndrome when added to our daily diet. Broken wheat has good amount of fiber, rich in minerals like potassium, zinc, Iron and magnesium. It has no cholesterol and has very low fat init. It is very good for people who suffer from high blood pressure. 

You can use the ground dough as soon as you grind the dough or you can allow the dough for fermentation and prepare dosa/dose. Both the varieties are good. The batter which is just ground gives bit sweet taste. (fresh wheat taste sweet. (Very very little).
Let us see the recipe Now :

Things Needed :

Broken Wheat /Cracked wheat) : 2 Cups
Rice flour : 1 Cup
Fresh grated coconut : 1 Cup
Salt : To taste
Water : Required water.
Cooking Oil :  3 to 4 Tablespoons.

Method :
1. Wash and soak broken wheat for at least 5 to 6 hours.

2. Grate coconut and keep it aside.

3. Grind broken wheat and grated coconut nicely with required water till the dough turn very nice.

4. Remove the ground dough from the mixi jar and put it in a big bowl.
5. Add rice flour and salt. Mix it well. Add required water and mix all the ingredients nicely.

6. Allow the ground dough to ferment for at least 5 to 6 hours. Let the dough be bit loose (liquid) than usual dosa dough.

7. Keep tava on the fire and heat. Sprinkle oil on the top of the tava. Clean oil with a kitchen tissue.
8. Take a ladle full of wheat dosa dough and put it on the tava and spread it in a circle shape.

9. Let it cook on low and medium flame. cook for another 2 minutes.
10. Turn the dosa other side and let it cook on that side.
11. Dosa is ready to serve. Put some side dishes you have prepared and serve.

12. You can also prepare dosa without fermentation. Take the fresh dough and prepare dosa as said it on the above. It will be bit thick and fresh aromatic.

13. We had these two types of dosas with the same dough.

14. Try and enjoy hot " Broken Wheat -Rice flour Dosa with the side dish you have prepared.
15. We had it with Huchchellu chutney powder, organic jaggery and Sambar.

Note :

Add only required water while grinding broken wheat or it might take longer time to grind. Adding more rice flour hardens the dosa. So use only given amount of rice flour. You can avoid coconut and grind only broken wheat. But coconut mixture adds to the taste of dosa. Dough consistency should be little more liquid than normal dosa dough. You can use raw rice instead of rice flour. Soak it along with broken wheat and grind it together.
Time : 40 Minutes + Broken wheat  soaking time. (5 to 6 hours at least) and
fermentation time :  overnight or 5 to 6 hours.
Serves : 3 to 4.

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