Snacks Recipes - Mysore Kodumbalai

Ingredients

• 450g/1 lb rice flour

• 100g/4 oz maize flour

• 50g/2 oz semolina

• 5ml/1 tsp cumin seeds

• salt

• 100g/4 oz grated (shredded) coconut

• 6 green chilies

• 45ml/3 tbsp chopped fresh coriander (cilantro)

• 1 onion, sliced

• pinch of asafoetida

• 15ml/1 tbsp jaggery

• 90ml/6 tbsp ghee

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Method:

1. Mix the flours, semolina, cumin seeds and salt. Grind the coconut with the chilies, coriander, onions, asafoetida and jaggery to a chutney consistency.

2. Melt half the ghee and pour it into the flour. Add the ground ingredients then gradually stir in enough water to make a stiff dough. Knead well.

3. Take lumps of dough and roll into long noodles then shape them into spirals on a greased plate. Heat the remaining ghee and fry the spirals until golden brown.