Pure Veg Cooking by Anu

Kodubale / Spicy rice flour rings

Ingredients:

1. Rice flour - 1.5 cups
2. Fine Sooji / Chiroti Rave - 1/2 cup
3. Vegetable Oil (Hot) - 1/3 cup
4. Guntur dry Red chillies - 3
5. Byadgi Red chillies - 4
6. Asafoetida - 1/2 tsp
7. Freshly grated coconut - 1/2 cup
8. Salt
9. Oil for deep frying

Procedure

* In a bowl add the rice flour, rava and salt and mix well.
* In a mixie jar, add the coconut, chillies asafoetida and water and grind into a smooth paste.
* Now heat 1/3 cup of oil and add the hot oil to the flour mixture. Mix it carefully with a spoon.
* Then add the ground coconut paste and mix thoroughly.
* You can taste a pinch of this dough and check it needs more salt and adjust accordingly.
* Now mix water to only a small part of the dough and keep the rest of the mixture dry.
If you add water to the entire mixture, it may get dry and mess up the texture if you try to add more water later. So mix water as you go to keep it fresh.
* The wet dough should hold its shape but should not be too wet.
* Press and make a small ball and roll the dough on a flat surface. You can use a smooth cutting board or the back of a steel plate for this.
* The oil in the dough should be sufficient for you to roll it smoothly.
* Roll it to your desired thickness and length and form a spiral shape. You can also form small rings and fry.
* Make 8-10 such rings and deep fry on medium heat.
* If you fry it on low for a long time then they get very hard. If you fry on high, then they get dark on the outside and stay undercooked.
* So its very important to fry on medium heat.
* Remove them from oil when they turn reddish in color.
* They taste the best if eaten the next day. But if you can’t wait, like me :P enjoy it immediately with a hot cup of coffee.

Tips :

* If the dough is breaking while rolling, don’t worry. Start over. :D
* You will get the hang of it after 2 or 3 times.
* If you don’t, then flatten them and make nippattu ;)

Music by Rajhesh Vaidhya : https://www.youtube.com/watch?v=ZLcS5DfVMHo