A tasty and delectable tea-time snack called by different names in various states. It is kolavadai in Tamil Nadu, Kodbale/ kodubale in Karnataka and chegodilu in Andhra. Kodu is horn in kannada and Bale is bangle.
Rice flour - 2 cups
Pottukadalai (roasted gram) flour - 2 tablespoons
Salt - as per taste
Hing - 1/8 tsp.
Cumin seeds (jeera) - 1 tsp.
Chilli powder - 1 tsp.
Butter - 50 gm.
Oil - for deep frying
Sieve the flour well. Dry roast until hot. Take a bowl and mix all the given ingredients together with your hand, without water. Ensure butter is mixed well uniformly in the flour. Then, sprinkle water little by little and knead well to form a medium - soft dough.
Grease your hand with oil and make marble sized balls from the dough. Roll them straight like a rope, as shown in the picture (3" length and 1/4"thickness would be fine) and join the ends to form a circle.
Heat oil in a kadai , and drop the kodubales gently in oil, wait for a minute and flip. Fry till the hissing sound and bubbling of oil reduces and till they turn to a golden brown colour. Remove from oil onto a kitchen tissue.
Repeat the process with the remaining dough.
Allow to cool and store in airtight containers.
Any of the following : Maida, pottukadali podi, sooji, sesame seeds are added to the above ingredients. Scraped coconut is also added.
Ensure medium heat of oil.
Take out only little portions of the mixed flour and knead with water as and when required. By doing like this, it will get a beautiful golden brown colour, This applies to all bakshanams.
Knead and roll with your hand to get uniform thickness.
If water is less the roll breaks. You can sprinkle some more water and knead again.
When forming a circle, small cracks may appear on the surface. Need not worry. It is enough if the rolls doesn't break.
DO NOT FRY ANY SNACK ON HIGH FLAME AND SMOKING HOT OIL AS IT TURNS BROWN OUTSIDE AND DOESN'T COOK INSIDE.