MAJJIGE KODBALE

Majjige kodbale is a speciality from a place called Tumkur in Karnataka. This recipe was taught to my Ammamma (granny) by my favorite Renuka domma, her best friend. She used to prepare rava kodbale in Mysore and this is a different twist to it. This kodbale is crispy on outside and soft on inside. Unlike other kodbales which can be kept for weeks, this cannot be stored more than a day. This can be eaten as breakfast or as a snack. I know this is a deep-fried dish, but diet does not mean just to eat raw foods. Diet means eating everything in a limit. So, preparing this dish occasionally, won’t harm your health.

Nutritional benefits:

· One serving of buttermilk is a good source of several nutrients, including protein, calcium, and riboflavin.

· Buttermilk is a good source of vitamins and minerals that are known to help maintain strong bones. It also contains compounds that may improve oral and heart health.

· But those who are lactose intolerant, are not advised to eat this dish, as the buttermilk is rich in lactose.

· Rice flour is made from a gluten-free grain, which may make it the better choice when it comes to anyone suffering from gluten intolerance and Celiac disease. Gluten is a protein found is grain products, such as wheat and rye.

· Rice flour contains choline, which helps transport cholesterol and triglycerides from the liver to where they are needed within the body. Therefore, choline may help you maintain a healthy liver.

Ingredients:

· Rice flour- 1 cup

· Water – ¾ cup

· Buttermilk- ¾ cup

· Cumin seeds – ½ tsp

· Green chili paste – ¼ tsp

· Coriander leaves (finely chopped) – 1 tsp

· Curry leaves – 1 tsp

· Grated coconut – ½ cup

· Salt to taste

· Oil for frying

Method:

1. In a kadai, add water, buttermilk, cumin seeds, green chili paste, coriander and curry leaves and grated coconut. Let it boil.

2. Then add rice flour, and let it cook in low flame for 5 minutes.

3. The final dough should be such that the rice flour shouldn’t stick to your hands.

4. After 5 minutes, stir it well.

5. Knead the dough when it is warm for 2-3 minutes.

6. Keep the oil for frying on stove in medium flame.

7. Till the oil heats up, shape bits of dough in the shape of water drop, shown in the picture.

8. Add these kodbales into the oil and cook in medium flame for 2-3 minutes (a little cream-ish and crunchy on the outside and soft on the inside.)

9. Serve this hot with coconut chutney.

For coconut chutney, blend 1 cup of grated coconut, ¼ cup of roasted Bengal gram dal, ¾ cup of water, green chilies, tamarind water, salt, jaggery and coriander leaves until it’s a smooth paste. And the chutney is ready!