Buttermilk Kodubale

Ingredients:

• 1 Cup Buttermilk (1/2 Cup Curd, 1/2 Cup Water)
• 1.25 Cups Sorghum/Jowar Flour
• 1.25 Cups Sorghum/Jowar Flour
• 1.25 Cups Sorghum/Jowar Flour
• 2 Tbsp Chopped Coriander Leaves
• 2 Tbsp Chopped Curry Leaves
• 1 Tbsp Finely Chopped Green Chillies
• 1 Tsp Cumin Seeds/Jeera
• 1 Tsp White Sesame seeds/Til
• 1 Tsp Oil
• 1 Tsp Oil
• 1 Tsp Oil
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 1/2 Tsp Asafoetida Powder
• Oil for frying
• Oil for frying
• Oil for frying

Directions:

1. In a pan add all the ingredients except jowar flour. Mix well.
2. Switch on the stove and bring it to boil.
3. Add jowar flour and mix well. Switch off and keep covered for 5 minutes.
4. Once it is warm, knead well to get a soft lump free dough.
5. Take a small marble size dough and make a stick by rolling it in between palms. Alternatively it can be rolled on the kitchen platform also.
6. Join the ends to make rings.
7. Heat oil in a pan and fry on medium heat.
8. Do not fry them too long to make them brown. They should be slightly whitish and hence will not be very crispy.

Note:

1. The flour quantity may vary depending upon the thickness of the buttermilk. So, first add a cup of flour and if required add more. Adjust accordingly.
2. I used home made curd with cow’s milk. So it is not very thick.