Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters
A vegetarian South Indian Recipes recipe with rice flour, fresh coconut - grated, hung curd (greek yogurt). Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
18 steps- 1
To begin making Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters, in a bowl, whisk yogurt until smooth
rice flour(1 cup) - 2
Add water and pass it through a sieve
water(1/2 cup) - 3
Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt
fresh coconut - grated(1 cup)teaspoons cumin seeds (jeera)(2)green chillies - paste(1 teaspoon)salt - to taste - 4
Now add this to a saucepan and bring it to a boil
- 5
Once the curd mixture comes to a boil reduce the heat a little and add in the rice flour to the centre of the pan
rice flour(1 cup)hung curd (greek yogurt)(1 cup) - 6
Do not stir
- 7
Now cook this mixture uncovered for 10-12 minutes on medium heat
- 8
This will also ensure no lumps are formed in the kodubale dough
- 9
After 10 minutes turn off the heat and using a wooden stick/back of wooden spatula mix vigorously until the Mosaru Kodubale dough comes together and resembles a chapati dough
- 10
This dough should not be too stiff or too soft
- 11
Once the dough cools down a bit, knead well by greasing your hands and keep aside
- 12
While shaping the Kodubale keep the dough covered at all times
- 13
Now pinch a small amount of dough roll it into a cylinder and then join the ends to make a small ring, repeat with remaining dough, place on a butter paper, keep it covered all time
pinch asafoetida (hing) - 14
Heat oil to deep fry in a Kadai and fry in batches
sunflower oil - for deep frying - 15
Make sure not to clutter the oil
- 16
This Mosaru Kodubale Recipe needs to be consumed warm since these do not have a good shelf life
- 17
Make in small batches and consume within a day since they will not remain crisp after a day
- 18
Serve Mosaru Kodubale during evenings along with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder
Rate this recipe
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Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters
A vegetarian South Indian Recipes recipe with rice flour, fresh coconut - grated, hung curd (greek yogurt). Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters, in a bowl, whisk yogurt until smooth
rice flour(1 cup) - 2
Add water and pass it through a sieve
water(1/2 cup) - 3
Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt
fresh coconut - grated(1 cup)teaspoons cumin seeds (jeera)(2)green chillies - paste(1 teaspoon)salt - to taste - 4
Now add this to a saucepan and bring it to a boil
- 5
Once the curd mixture comes to a boil reduce the heat a little and add in the rice flour to the centre of the pan
rice flour(1 cup)hung curd (greek yogurt)(1 cup) - 6
Do not stir
- 7
Now cook this mixture uncovered for 10-12 minutes on medium heat
- 8
This will also ensure no lumps are formed in the kodubale dough
- 9
After 10 minutes turn off the heat and using a wooden stick/back of wooden spatula mix vigorously until the Mosaru Kodubale dough comes together and resembles a chapati dough
- 10
This dough should not be too stiff or too soft
- 11
Once the dough cools down a bit, knead well by greasing your hands and keep aside
- 12
While shaping the Kodubale keep the dough covered at all times
- 13
Now pinch a small amount of dough roll it into a cylinder and then join the ends to make a small ring, repeat with remaining dough, place on a butter paper, keep it covered all time
pinch asafoetida (hing) - 14
Heat oil to deep fry in a Kadai and fry in batches
sunflower oil - for deep frying - 15
Make sure not to clutter the oil
- 16
This Mosaru Kodubale Recipe needs to be consumed warm since these do not have a good shelf life
- 17
Make in small batches and consume within a day since they will not remain crisp after a day
- 18
Serve Mosaru Kodubale during evenings along with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder
Rate this recipe
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