Mosaru Kodubale Recipe | Mosaru Kodubale Recipe with step by step photos | How to do Karnataka style Mosaru Kodubale| Majjige kodubale recipe
Today I have for you a famous Karnataka special snack – ” Mosaru kodubale or Majjige kodubale “. It is spicy, slightly sour , delicious, crisp from outside and little soft from inside . “Bale” in Kannada means bangles and “kodu” is horns. Since this snack is ring-shaped, I assume someone named it as “horn-shaped Bangles”. And “Mosaru” means, Curd. Since in this version of kodubale , there is addition of curd, it’s known as mosaru kodubale. Unlike the regular kodubale , these cannot be stored for weeks . Crispy from outside and little soft from inside, they are so addictive and delicious.
I had earlier shared the typical more popular version of Kodubale . However this recipe is completely different from that. Mosaru kodubale is popular only in few regions in Karnataka. These kodubale are slightly sour , spicy and each bite of it is so tasty . For best taste , don’t skip sour buttermilk/curd. This is what takes the dish to a different level . Addition of spices like chilli, hing , herbs etc adds to the taste . Enjoy hot !!
To fry these Majjige Kodubale I used Idhayam Mantra Groundnut oil , which made the snack tastier and more authentic. I loved how fresh and flavourful this oil tastes. As it does not reach the highest smoking point, IDHAYAM MANTRA keeps your food carcinogen-free and hence I can re use this oil for making dosa, sabzi , tadka etc. To know more about this oil, click here
Few variations and points to note while making Mosaru Kodubale:
- Use sour curd/buttermilk for best taste. Else they taste bland.
- You can also add 2-3 tbsp of soaked moong dal to the dough
- As a variation, you could also add little chilli powder , finely chopped onion.
Check out the video here :
MOSARU KODUBALE RECIPE | MAJJIGE KODUBALE
- 1 cup Rice flour
- 1.5 cup Curd/ sour buttermilk
- 1.5 cup Sour curd + Water mixed together
- 1 tsp Cumin Seeds / Jeera
- a big pinch Asafoetida/ hing
- 3-4 nos Green Chilli finely chopped
- few Curry Leaves finely chopped
- few sprigs Coriander leaves finely chopped
- 1 tsp Oil
- Salt to taste
- Oil to deep fry
- In a large kadai / pan , take sour butter milk . Keep the flame on low . If you don't have butter milk, add a cup of sour curd and add half cup water, whisk and add.
- To the buttermilk add cumin, hing , chopped curry leaves, coriander leaves, green chilli and salt. Mix well. Let the flame be low on only .
- Bring the flavored buttermilk mix to boil . Let ot boil for 1-2 mins .
- Add rice flour to it slowly . Add a tsp of oil . Do not mix the flour .
- Simmer the flame and cover for 2-3 mins.
- Now mix rice flour well with buttermilk , slowly in 2-3 mins you will see that all water content has absorbed and slowly it starts forming a dough.
- When a single lump dough is formed, done .
- transfer the dough into a large mixing bowl and allow to cool slightly. When the dough is still warm , knead the dough nicely to form a soft non-sticky smooth dough.
- Now, heat idhayam mantra oil for deep frying in a kadai or pan on medium flame.
- Next roll kodubale.Take a lemon size dough,gently roll on a flat surface to make a thick rope like and press the ends to form a ring.Press it well to seal the edge.Similarly make about 8-10 rings and keep aside.
- Once the oil is hot,gently drop the ring into hot oil in batches .
- Deep fry them on medium low flame on both sides till they turn crisp.Once done, remove from oil and transfer to a paper towel.
- Enjoy hot Mosaru kodubale with chai / as such.
Enjoy hot Mosaru kodubale with chai / as such