KODBELE |CRUNCHY BUTTERMILK RINGS
Kodbele (code-bay-lay) is a simple gluten-free, crunchy, buttermilk and flour snack. And no, they are not onion rings although their appearance screams otherwise!
For those of you who have not read my About section, my mom has influenced my cooking significantly. I have a few recipes on the blog which are exactly how she makes them. This eggplant rice here and this radish dip here are a couple of examples; and now Kodbele. The reason I am bringing my mom up in this blog post is because she used to pack these kodbele for my lunch sometimes. You can understand how cold they would get by lunchtime if she has made them in the morning right? But, my friends were die-hard fans of kodbele (not even warm!) and are till date. In fact, I have never made them myself before. An old friend requested for this recipe and I made them for the first time ever to share it on the blog. That officially makes this my first recipe-on-request! 🙂
Yes, I am one of those weirdos who get excited over every “First”! I read this somewhere a long time ago; “when was the last time you did something for the first time?” I hold this statement/question responsible for my behavior 😛 But, isn’t it beautiful? Finding a First every day or at least every week? Keeps a person young at heart! 🙂
This recipe involves deep frying. Please do follow instructions (like whisk and knead) and measurements. Measurements because changing them would result in a gloopy mess! Instructions because if you fail to do so, you will be playing “Minesweeper” (a game where you have to dodge explosions) in your very own kitchen! Free! No downloading required 😀 OK,a couple of alternatives to frying these kodbele:
- Steam them like momos or wantons. Tried and tested, tastes delicious.
- Bake them? Er… I have not tried this but I THINK, we might be able to pull it off.
So, here’s the recipe for
Kodbele | Crunchy Buttermilk Rings
KODBELE |CRUNCHY BUTTERMILK RINGS
- 1 cup rice flour
- 1 cup yogurt
- 3/4 cup water
- 1-2 green chilies finely chopped (can be substituted with paprika or black pepper)
- 2-3 curry leaves finely chopped (use any other herb or eliminate)
- 2 tbsp chopped cilantro (coriander)
- 1/2 tsp cumin seeds (jeera)
- Salt to taste
- 1 tsp oil
- Oil for deep frying
- Whisk the water and yogurt together to make a smooth mixture. We do not want lumps in the mixture.
- Sift the flour to make sure there are no lumps. Set aside.
- Heat 1 tsp of oil in a pot. Once it is hot, add the cumin seeds, chopped curry leaves and green chilies.
- Add the whisked yogurt-water mixture let it boil. The yogurt breaks and separates due to the heat. That is what we want.
- Add salt. Now add the flour into the pan. Do not mix, do not try to distribute. Just add the flour in a pile and let it cook on medium heat for 5-7 min.
- Turn off the heat. Now, mix the flour. Use your effort like you would while kneading dough and stir well.
- Mix well to make sure there are no flour-pockets. Let it cool for about 5 min.
- Add the dough into a Ziploc bag or cover it with cling wrap and knead the dough well. Again we do not want flour pockets or lumps in the dough which could cause mini oil explosions while frying.
- Grease your alms with a drop of oil. Take Ping-Pong ball sized dough mixture; place them onto a parchment paper, roll them out into thin long cylinders using light pressure from your palm.
- Join the two ends of the cylinder. Repeat process with all the dough.
- Heat oil for frying. Drop in 3-4 dough rings at a time. Do not overcrowd the oil which would bring down the temperature of the oil.
- Turn them around after a min. Once they are golden on both sides, take them out off the oil and drain them on paper towels.
- Enjoy them hot with ketchup or a dip of your choice.
Add a tbsp. of lemon juice to the boiling yogurt-water mixture if the yogurt is not enough to lend tartness to it.
The choice of spices you can add to the dough is quite unlimited. I have kept it simple and traditional.