Mosaru Kodubale/Curd Kodbale(Curd-Rice Flour Rings)....FFF #4

This is the fourth successful consecutive week of my 'Family Food Friday' series and I am really happy with the response I got from my family members as well as our blogger friends.If you have missed any of the previous posts in this series check them here.Still there are few more interesting posts coming up in this section,so stay tuned!!!

Coming to today's post it is sent by my cousin's wife 'Savitha'.Though we met only a couple of times we are in touch regularly over the phone or mail.We had a blast last year during their visit to Mumbai,both of them enjoyed their visit and they just fell in love with the food and shopping in Mumbai. Savitha-Thanks a lot for sending my most favorite breakfast item for this series and you have done a wonderful job with the photography.

Coming to today's recipe,Mosaru kodubale is our community special and is one of the most favorite breakfast item by all age groups in our family.Me,my husband and my brother are big fans of these kodubale and we just finish a plate of them with in no time.These kodubale looks similar to the regular kodubale snack variety what we get in shops(in karnataka).One needs a bit of practice to make perfect kodubale as the process is bit elaborate for a beginner in kitchen.These are mainly done in Karnataka and I am sure all kannadigas would be aware of regular kodubale,but only few might be knowing about this variety of mosaru kodubale as it is done only in our community.
'Mosaru' in kannada means 'curd' and these kodubale are made with curd and hence they cannot be stored for long.They are generally made for breakfast or evening tiffin at our place and these are crispy outside and soft inside.These should be eaten hot and can be stored just for a day unlike those kodubale snack which stays for a couple of weeks,they taste best when hot.

These kodubale are nicely spiced and tastes slightly sour which tickle your taste buds in each and every bite of it.Many of my friends and family members are bowled by its taste for the first time itself when they tasted these awesome kodubale and mind you!!! These are just addictive!!.Do not blame me later if you have liked it so much and make it often to consume these yummy kodubale.If you ask me to rate this breakfast I would say that this is one of my top 3 list in breakfast,I just love it very much.

I remember when I served them to one of my friends for the first time,guess what theye thought seeing them?....they thought that these were 'Onion rings',but after tasting it they were just flattered with it and said they taste better than onion rings.I know,looks wise they are same but they are not comparable in taste with each other as according to me both of them belongs to different category and both tastes nice in its own way.

(Makes about 15 kodubale)
Ingredients:
1 cup slightly sour curds(slightly thin,not very thick)
1 cup Rice flour
1 tsp green chilli paste(coarsely grind–mirapa thokku)
1/4 cup grated fresh coconut
3/4th fistful moong dal
1/2 bunch finely chopped coriander(approx 1/2 cup)
a sprig of curry Leaves,finely chopped
Salt to taste
Oil,for deep frying

Method:

• Add the curds(slightly watery), coconut, moong dal, coarsely ground green chilli paste and a little salt into a vessel. Mix these ingredients well and boil them in a vessel over a medium flame.
• After it comes to a boil reduce the flame and add rice flour,finely chopped cilantro, curry leaves and mix it well with a ladle(chapati roller works best here).
• Divide the mixture into two parts and knead the mixture into a smooth dough on a silicon baking mat or on a clean plastic sheet.Be careful the dough would be very hot,so wet your hands while doing this process.You can even place the dough in a clean plastic bag and knead well,this is very easy and risk free process.This should take at least 4-5 minutes.It is always better to do in small portions.
• This will make it into a smooth thick dough(like how we knead chapati dough).
• Now pinch in the dough and make into small equally sized balls and roll the balls into thin long (pipe like) of about an inch in diameter using hand. Press the ends of the dough to form a circle.
• Deep fry them in oil over medium heat until it turns golden brown.

Serve it hot with green coconut chutney and enjoy!They taste best when they are hot but can be eaten at room temperature.

Note:

1. Remember this is the breakfast/tiffin variety of kodubale and not the snack variety of kodubale.They should be eaten hot and cannot be stored.
2. Double or triple the measurements to get the required number of kodubale taking care of salt portion.

I am sending these Mosaru kodubale to srivalli's 'Breakfast Mela' event.