Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters
Mosaru Kodubale are one of the most relished snacks in Karnataka. Crispy on the outside these are made of rice flour, curd, curry leaves, cumin seeds, green chillies and other ingredients. Serve as evening snack with a hot cup of tea.
Mosaru Kodubale recipe are yogurt-rice flour fritter rings which are one of the loved snacks of Karnataka, they are crispy and tastes great with Masala Chai.
Mosaru means curd or yogurt in Kannada. Mosaru Kodubale is made with rice flour and curd. They are delicately spiced with green chillies. Mosaru Kodubale are usually shaped in small circles and then deep fried.
Mosaru Kodubale can be made quickly and can be served as a snack during festivals to your guests. They can be served as an after school snack to your kids, or at a tea party along with a hot cup of chai.
Serve Mosaru Kodubale during evenings along with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder.
If you like this recipe, here are more fritter recipes for you:
20 M
45 M
65 M
4 Servings
Ingredients
- 1 cup Rice flour
- 1 cup Fresh coconut , grated
- 1 cup Hung Curd (Greek Yogurt)
- 1/2 cup Water
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoon Green Chillies , paste
- pinch Asafoetida (hing)
- Salt , to taste
- Oil , for deep frying
How to make Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters
To begin making Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters, in a bowl, whisk yogurt until smooth. Add water and pass it through a sieve.
Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt.
Now add this to a saucepan and bring it to a boil.
Once the curd mixture comes to a boil reduce the heat a little and add in the rice flour to the centre of the pan. Do not stir.
Now cook this mixture uncovered for 10-12 minutes on medium heat. This will also ensure no lumps are formed in the kodubale dough.
After 10 minutes turn off the heat and using a wooden stick/back of wooden spatula mix vigorously until the Mosaru Kodubale dough comes together and resembles a chapati dough. This dough should not be too stiff or too soft. Once the dough cools down a bit, knead well by greasing your hands and keep aside.
While shaping the Kodubale keep the dough covered at all times.
Now pinch a small amount of dough roll it into a cylinder and then join the ends to make a small ring, repeat with remaining dough, place on a butter paper, keep it covered all time.
Heat oil to deep fry in a Kadai and fry in batches. Make sure not to clutter the oil.
This Mosaru Kodubale Recipe needs to be consumed warm since these do not have a good shelf life. Make in small batches and consume within a day since they will not remain crisp after a day.
Serve Mosaru Kodubale during evenings along with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder.
