yummy everyday meal: Kodubale /Crispy Rice flour Rings

Coming to the final day of regional recipes in Karnataka cuisine for Blogging Marathon edition 66 is a crispy snack.
Kodubale is a crispy rice flour rings,a quite addictive snack can be made in so many ways.I have already shared a version of kodubale Suma's blog.
It uses rice flour along with ground peanut and all purpose flour,in the ratio of 4:1:1.The kodubales were so crunchy and addictive.Off to the recipe................

Kodubale /Crispy Rice flour Ring

Basic Information

Preparation time 30 -35minutes

Cooking time 25-30 minutes

Serves a family of 4-5(generously)

Ingredients

Ingredient	Quantity
Rice flour/arisi maavu	2 cups
All purpose flour/maida	1/4 cup
Peanuts/verkadalai(roasted)	1/4 cup
Red chilly powder/milagai podi	1.5 tsp
Asafoetida/perungayam	1/8 tsp
Salt	1/2 tsp
Oil	2 tbs
Curry leaves/karivepillai(finelychopped)	2 sprigs(optional)
Water(to knead)	as needed
Oil	for frying

Method

Take the all purpose flour in a bowl and steam it in a vessel with water as shown or pressure cook it in a cooker without the whistle for 10 minutes.Pulse the roasted peanuts to a fine powder.

Now take the rice flour,steamed all purpose flour,ground peanuts in a bowl.To this add the red chilly powder,salt and finely chopped curry leaves.In a small pan,heat 2 tbs of oil and once the oil becomes hot add the asafoetida and put off the flame.Pour the oil to the flour mixture.Mix it well and with water knead it to a stiff dough.

Now take a big gooseberry size of dough and roll it to a thin rope.Join the ends to form a circle or make it like a coil.Continue for the rest of the dough.Arrange in on a plate.

Meanwhile heat the oil in a pan,once the oil becomes hot,gently drop the rings in to the oil and fry it in a medium flame.Once the sizzling sound ceases,remove it from the oil and drain it on a paper towel.

Store in an air tight container after cooling.

Cook it in a medium flame to cook it evenly and crispy.
Make the rope not too thick or thin.
Join the ends and press it gently so that the joined ends won't separate while frying.
Make the rings for each batch and fry it,if its dried it may get cracked.
If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.Always cover the dough with a damp cloth or plate to prevent drying.