Mysore Kodumbalai

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.

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

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

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

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

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

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

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