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Recipes >> Appetizer, Side Dish Recipes > Mysore Kodumbalai

Mysore Kodumbalai

Mysore Kodumbalai
Prep Time
15 Mins
Cook Time

25 Mins
Serves

4
Mix rice flour, flour and semolina well and leave on one side, on a clean, dry plate, grate the coconuts, then grind with the chilies, coriander leaves, sliced onions, asafetida and jaggery to chutney consistency.
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Source:  KhanaPakana.com
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Ingredients

  • Rice flour 2 lb
  • Onions 2
  • Flour (maida) 8 oz
  • Asafoetida 1/4 tsp
  • Fine semolina (sooji) 4 oz
  • Jaggery 1 oz
  • Large coconuts 1 1/2
  • Cumin seeds 2 tsp
  • Green chillies 12 medium sized
  • Ghee 1 lb
  • Fresh coriander 1 bunch
  • Salt to taste

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Cooking Directions

  1. Mix rice flour, flour and semolina well and leave

  2. on one side, on a clean, dry plate, grate the coconuts,

  3. then grind with the chilies, coriander leaves, sliced

  4. onions, asafetida and jaggery to chutney consistency.

  5. Now add salt to taste and cumin seeds to the flour.

  6. Melt 3 tbsp of ghee in a frying-pan. Pour it into the flour.

  7. Add the ground ingredients to the flour and knead well, with

  8. sufficient water to get stiff dough. Take a small lump of

  9. dough and roll it into a long noodle. Form into a spiral on

  10. a greased plate. Heat remaining ghee in a pan and fry to a

  11. rich brown color. Continue with the rest of the dough.

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