Kodubale Recipe / Chegodilu with hyacinth beans / Karnataka Famous Food
This is a snack
recipe. When I first saw the recipe here, I was quite surprised and found it
very interesting. I had some avarekai left in the fridge after preparing some
Charu. So I thought of using it for the preparation of these chegodilu ( as we call them in Andhra ). They are crunchy, crispy snacks that fill our evenings. But today, I am preparing a softer version which are not so crispy. But they have an excellent texture which are chewy and very tasty. I have adapted the recipe to suit my family´s tastes. Do try out and let me know how it turned out for you.
These
field bean snacks are very easy to prepare and very tasty as well. However,
they are not very healthy in the sense that they absorb too much oil when deep
fried. So, I do not recommend these snacks on a daily basis, but are
perfectly ok 👌 for festive occasions. Since Ugadi 2018 is another 20
days ahead of us, I planned to prepare this dish for the same.
The
outcome of this snack is supposed to be crunchy and crispy but I made a soft
version which was delicious as well. Serve this hot and your family 👪 would enjoy it thoroughly. However, you can also serve it cold, there is no compromise on taste.
You can also try out my other snacks like
Poha Oats Chivda
Jowar Flour Murukku
Sago Vada
Soya Bean Sundal
Black Chickpeas Sundal
Aloo Matar Chat
Homemade Tapioca Chips
Masala Sweet Corn
Preparation
Cook the field bean
seeds into soft in a pressure cooker until soft for upto 3-4 whistles.
When they cool down, drain the water and
mash them with a masher or hands.
You can also put them in a blender to get a
smooth consistency. Do not throw away the water. We will require it to make a
dough. Add salt, chilli powder, curry leaves, ajwain and hing. Mix
everything well.
Now add the rice flour and maida flour and combine everything with your hands.
Heat homemade ghee until smoking point and add to rice flour
mixture.
Carefully mix thoroughly with your fingers such that the ghee is
nicely coated with the flour mixture. Now add the water ( that was kept aside
earlier ) little by little to make a soft dough. It should neither be too
watery nor too dry.
The consistency of the dough should be such that we should
be able to form rings from the dough without breaking. If the dough Is too
watery, then it will not hold the shape. Similarly if the dough is too dry, the
dough will break when we try to form rings. Once the dough is ready, prepare
the rings as shown in the video.
Sprinkle few sesame seeds on the platform. Take a small lemon sized ball from the dough and roll gently on the sesame
seeds. Pressing gently, roll and form an even shaped cylinder. Join the edges
and press gently such that they do not get apart. Prepare the rings until the
dough is finished.
Heat oil in a pan for deep frying. The oil should not be too
hot. If you drop a small piece of dough, it should come up immediately. At this
point, drop the prepared rings in batches of 5 - 6.
Immediately, reduce the
flame and cook on a low flame until they are cooked. They become light brown in
colour and the bubbles also reduce. Remove from oil with the help of a slotted
ladle and place on a tissue paper to absorb the excess oil. Repeat the frying
process until completely done. Serve hot or at room temperature.
Ingredients
Avarekai. 1 cup
Rice flour 2
cups
Maida 1/4 cup
Salt. To taste
Chilli powder. 1 tsp
Curry leaves 2
-3 sprigs
Hing a big
pinch
Ajwain
1/2 tsp
Ghee 2 tbsp.
Sesame Seeds 2 tbsp.
Oil for deep frying
Method
- Cook avarekai in a pressure cooker until soft for 4-5 whistles.
- Drain the water and mash the avarekai very well.
- Add rice flour, maida, salt, chilli powder, curry leaves, ajwain and hing.
- Mix everything well and add hot ghee.
- Carefully mix with your hands such that the ghee incorporates in the flour completely.
- Now add water little by little and make a smooth dough just enough to make rings out of it.
- Make rings with the dough as shown in the video.
- Heat oil in pan for deep frying.
- Fry these rings in a low to medium heat until they become golden brown in colour or until the bubbles stop.
- Put them on a tissue paper to absorb the excess oil.
- When they cool down, store them in an airtight container. They stay fresh for until 2-3 days.
Notes
- These chegodilu are soft on the inner side and are chewy. An awesome evening snack.
- These can also be made crispy and crunchy by another method. I will share the same in another post.
- You can also use white sesame seeds instead of black sesame seeds.
- You can also add finely chopped coriander leaves, cumin seeds or ginger garlic paste as per your taste and preference.
- You can also add butter or oil in place of ghee.
