Avarekai Kodubale ( Field Beans Rice Rings)

Kodubale as these fried crisps are known as  in the whole world. Kodubale is a Kannada word. Kannada is an official language in Karnatka .  It is a beautiful language which has its own "Lipi ", (scripts), letters. ( Alphabets).
Kodubale is one of the favourite crisp of many people all over the world. (Indians and others too). Kodubale is prepared in many ways and with different ingredients. I have tried these Kodubales with Averekai/ Field beans which is again one of the favourite pod of many from Karnataka.

Bale means Bangles which is a tradition wear for hands. Again my sweet country is rich in beautiful customs and traditions. Ok coming back to Kodubale it is in the shape of Bale means bangle. Rice crisps are prepared in the shape of bangles and fried.
This time I have used Rice flour, small quantity of maida and cooked fresh  Avarekai.(Field beans).
Kodubale is good to munch at any time of the day. It is an fried dish and during rainy season/winter our body needs some kind of oiling it craves for these type of food ☺☺.
Let us see the recipe now :

Things Needed : 

Avarekai : 1 Cup ( Fresh avarekai seeds)
Rice flour : 2 Cups
Maida/All purpose flour : 1 Tablespoon
Butter : 1 to 2 Tablespoons
Red Chilly Powder : 2 Teaspoons
Jeera/ Cumin Seeds : 1 Teaspoon
Salt : As required
Water : As required.
Cooking Oil : To Fry

Method :

1. Remove the outer layer of field beans/Avaekai and put the seeds, soak in a bowl of water.
Remove the skin from the seeds. ( Squeeze out the outer part of the seeds).
2. We call these seeds as chithikida avare.(Squeezed out seeds).
3. Pressure cook these seeds with 1/2 cup of water for 6 to 8 minutes. Let it cool down. Remove the extra water and keep the seeds aside. ( Extra water can be used for mixing the flour later).
4. Now put the cooked avarekai in a big bowl. Add chilly powder, salt and jeera.
5. Smash it nicely or you can dry grind it to paste consistency.

6. Add rice flour, maida butter and mix all the ingredients nicely with cooked filed beans/avarekai.
7. Add required water and prepare kodubale dough. (You can use avarekai cooked water now).

8. Kneed the dough well and take a small quantity of dough and roll as stick on a flat surface.
9. Just turn this as circle shape and press the end slightly.

10. Prepare kodubales and arrange it on a plate.
11. Keep a pan on fire and heat. Add oil and let it get hot.

12. Put already prepared kodubales and fry in low flame first and then medium flame for very little time.
13. Fry on both sides and remove it from oil once it turns golden brown. Put them on a kitchen tissue.

14. Repeat the same and prepare remaining kodubales. At time you can fry 3 to 4 kodubales. (According to shape and oil quantity).

15. Kodubales are ready to serve.

16. You can also prepare these mini kodubales with the same kodubale dough.

Note : 

Adding more spice is optional. You can use hot oil instead of butter. You can use sesame seeds instead of jeera/cumin seeds. Use of more oil to fry kodubale is optional. I used 1 1/2 Cup of oil.
Time : 40 Minutes. (All together).
Serves : According to your wish. 

Avalakki Chakkuli /Flattened Rice Chakli

ಅವಲಕ್ಕಿ /Flattened Rice/Aval/ Poha or Poa is prepared using the rice. Avalakki chakli/chakkuli/muruku is one of the quick crispy, crunchy fried snack and chakli/chakkuli/muruku is loved by most of us.

Avalakki Chakkuli can be prepared whenever you want it.  

I have used flattened rice, rice flour, salt and curd. 

Chakkuli is one of the famous snack dish that loved by many. It can be munched any time of the day. It goes well with all the time. Kids love to eat chakkuli and is a perfect snack for their tiffin box.Ladies can enjoy this chakkuli during their get together or kitty party, one dish party, picnic and travelling too. Avalakki Chakkuli is good for kids snack box. 

Let us see the recipe Now :

Ingredients 

Thick Avalakki/Poha/Aval/Flattened Rice : 1 Cup
Thick Curd/Yogurt : 2 to 3 Tablespoons
Rice flour : 2 Cups or little more
Chilly Powder : 1/2 Teaspoon
Ellu/Sesame seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Salt : To taste
Butter : 1 Tablespoon
Cooking Oil : 2 Cups

Method :

1. Clean and wash Avalakki/flattened rice and soak mix it with thick curd for 10 to 15 minutes.

2. Grind it in dry grinder with out using water.

3. Put the ground avalakki mixture in a big bowl. Add rice powder, chilly powder, jeera, sesame seeds and salt.

4. Add butter and mix it nicely and prepare dough. Add water if required. Kneed the dough nicely.
5. Keep a pan on the fire and heat. Put oil and let it get hot. (Medium flame).
6. Now put a small portion of the dough and press it in circle shape. Prepare 3 to 4 chakkuli on the plate.

7. Put this chakkuli and fry on both sides. Remove it from the pan once it is done.

8. Put it on a kitchen tissue and let the extra oil absorb by kitchen tissue.

9. Repeat the same with remaining dough.
10. Serve hot Avalakki Chakkuli with a cup of coffee or tea. Store it in a airtight glass bottle.

Note : 

Let the dough consistency be like normal chakkuli dough. Not so hard or very soft. Adding spice more /less is optional. No need to add more butter. It might turn soft and absorb more oil.
Time : 30 Minutes.
20 to 25 Chakkuli can be made. (According to size).

Rava/Semolina Maddur Vada

Maddur Vada is loved by many and it is an easy snack to prepare enjoy your evening snack.
It can be prepared in many ways.  I am a fan of fried eatables. But I make sure it is done in healthy manner. Fried fritters are nice to have with a cup of coffee/tea or even fresh juice.

This Maddur Vada/Vade is prepared using Rava/Semolina, rice flour and wheat flour. Onions, green chilly and curry leaves are added and it has turned crispy and tasty.
These fritters are usually made with rice flour and Maida. (Alpurpose flour). I have used wheat instead of maida and Rava (more quantity) and less rice flour. Maddur Vada has turned crispy and crunchy. You must fry them on low and medium flame to get the crisp.
Eating oily food is not good for health they say. But you can not resist them. Just enjoy a few and work out, walk, dance and shed out the fat. That is what I can suggest.
Muddur Vada can be served as starter, party time, ladies kitty/tea party and you can have them as snack. Shelf life will only a day. (Fresh and fine).
Let us see the recipe Now :

Things Needed :

Rava/Semolina : 1 Cup (Medium sized)
Rice flour : 1/2 Cup
Wheat flour : 2 Tablespoon
Onions : 2 (Medium sized)
Green Chilly : 2 to 3 or more
Cumin Seeds/Jeerige : 1 Teaspoon
Salt : As required
Curry leaves : One Handful
Oil : 1 Cup (To fry)

Method :

1. Put all the flours (Wheat, Rice and Rava/Semolina) in a big bowl.
2. Remove the outer layer of onions and wash it. Cut into small pieces

3. Wash and cut green chilly and curry leaves in to small.
4. Mix all the ingredients nicely. (All flours, salt, chilly, cut onions and jeera).
5. Keep a pan and heat. Add 2 tablespoons of oil and heat. Put this oil on the top of the flours.

6. Mix it slowly and add required water and prepare thick dough.
7. Divide the dough into small ball size.

8. Keep a pan on the fire and heat. Add oil. Let the oil get heated. (On low flame).
9. Take a small size dough and pat it on the palm and let it be palm size.

10. Put slowly the vada you have patted on the palm. Let it fry on low and medium flame.
11. Cook on both sides and remove from the oil. Put them on the kitchen tissue.

12. Repeat the same with remaining dough and prepare Maddur Vadas.

 13. Serve Hot Maddur Vadas with a cup of coffee/Tea/Fresh Juice.
14. Hot Vadas goes well with coconut chutney.

Note :

Let the dough be bit thick. Add rice flour if necessary. Adding more chilly is optional. Adding hot oil is optional. You can add butter instead of hot oil.
Time : 30 minutes
Serves : According to your servings : 20 Vadas can be prepared.

Nippattu (Rice Crispy)

Nippatu is one of the rice crisp/fritter. We can have them with Coffee/Tea. It is one of the favourite snack of me. I love fried dish very much and love to prepare fried snack at least once a week.

Nippattu is one of the famous dish of Karnataka/India and now a days it is world famous I can say.Crispy, yummy and crunchy Nippatu goes well with lunch. It takes the place of Papad or as evening snack. Remember that you eat very less not tummy full. You don't have to be very cautious if you do exercise/walking/cycling or any other exercise. Drinking a glass of hot water/coffee/tea helps the digestion easy when eat fried snack. Make sure you use good cooking oil and do not use the oil again for frying.

Let us see Nippattu  Recipe Now:

Things needed :

Rice powder : 2 Cups
Rava/Semolina : 1/4 Cup
Maida/All purpose flour : 1/2 Cup
Groundnuts : 1 Tablespoon
Roasted Chenna : 2 Tablespoons
Chilly Powder : 2 Teaspoons
Sesame Seeds : 2 Tablespoons
Salt : Required salt
Oil : To Fry

Method :

1. Put rice powder, maida, rava in a big bowl.
2. Add chilly powder, jeera and sesame seeds. Add salt. Mix it well. (Dry).

3. Dry roast ground nuts and remove its outer skin and dry grind it into rava consistency.
4. Dry grind roasted chenna/putani/hurikadale/pottu kadale into powder.
5. Add powdered chenna and ground nuts to flour mixture.

6. Keep a pan on the fire and heat. Add 2 tablespoons of oil and let it get hot.
7. Add this hot oil to flour mixture and mix it nicely. Leave it for 2 minutes.
8. Add required water and prepare dough. (Consistency should be thicker than chapati dough).

9. Divide the dough into small portion. Roll them as flat. Or pat them in your palm make small poori.

10. Keep a pan on the fire, put oil and heat. Fry rolled/patted nippattu in the hot oil .(Both sides)
11. Remove from the oil and put on a kitchen towel/tissue. Shift them to a tray/plate.

12. Repeat the same and prepare the remaining nippattu.

Note :
Take care while adding water to prepare the dough. (Add rice flour if it turns bit loose).
Fry them on medium and low flame,. It turns crispy.
Adding any other spice to nippatu is optional. Do not add much oil while preparing the dough.
Do not powder the ground nuts. Do not add much groundnuts. It absorbs more oil.
Time : 30 to 40 minutes
Serves : 15 to 20 Small  nippattu can be prepared. (According to the size).