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Monday, November 21, 2011


Mosaru Kodabale and Mosaru Nipathu:
Dough out of curds

Snacks from curds, this was an eye catcher for me, when I checked this recipe out on Prathibha's blog - The Chef and her Kitchen.

In my house, we make curds and once in a week we will have sambar/curry made out of curds. This was a real new thing in my house, which added smile to all of us in this winter.

Mosaru Kodabale
  • Sour Curds - 1 cup
  • Rice Flour - 1 cup
  • Moong Dhal - 3/4 cup
  • Salt to taste
  • Fresh Coconut (grated) - 1/4 cup
  • Cilantro / Coriander leaves - 1/2 bunch
  • Green Chilli Paste - 2 tbsp
Mosaru Kodabale & Mosaru Nipatu
Ready to Serve
  1. Put moong dhal, grated coconut, salt to sour curds and heat in a medium flame. 
  2. Wait till it boils and switch off the stove
  3. Add chopped coriander leaves, green chilli paste and rice flour to the mixture
  4. As the mixture is too hot, use kitchen gloves to the hand or wet your hand with cold water and mix them well. Make small doughs out of the mixture.
  5. Knead the dough well and take little dough make a thin line and revolve them like rings. These are called as mosaru kodabale.
  6. Take little dough and make them a thin plate. These would be called as mosaru nipatu.
  7. Deep fry mosaru kodable and mosaru nipatu in hot oil.
  8. Serve them with tomato ketchup.
NOTE: Eat them when it is hot only, if it becomes cold, then it would go softer and will lose its crispy-ness. We had few when it was hot and after sometime when we checked it had become soft.

This post is sent for Radhika's Winter Carnival on tickling palatea.



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