Ingredients :
Rice Flour : 1.5 cups
Water : 1.5 cups
Fresh Coconut : ½ cup
Moong Dal : 1 table spoon
Red Chilli Powder : 1 – 2 tsp
Hing : ⅛ tsp
Salt to taste
Oil
Method:
Soak the moong dal in water for 30 minutes and set aside. Grind the fresh coconut into a smooth paste by adding little water. Bring water to a boil and add a tablespoon of oil, soaked moong dal, hing, red chilli powder, salt, coconut paste and rice flour and mix very well. Switch off the flame and set aside. Once cool, knead the dough till smooth and soft. Grease your fingers with oil and take a small lime size ball out of the dough. Roll the dough ball into a thick rope and press the ends of the rope together. Cover the dough rings with a lid to prevent drying. Heat oil in a deep frying pan on medium flame. Deep fry the dough rings in hot oil until they are golden brown in color. Remove from the oil and allow it to cool. Store in a airtight container and serve as a snack.
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Crispy n perfect
Just right for the festive season..crispy crunchy and tempting.
Fav snack to munch, perfectly made chandana.
wow ..Kobbari chegodilu looks gr8…perfect for festive season..which tells ur click only..very good….
Nicely presented and looks yummy!
thats a nice addition with the coconut…
crispy and crunch tea-time snack and would be perfect for the festival too:)
It was my father's favourite, and mine too. My mom used to these and palkayalu now and then. It gets tastier as go on chewing it.
We had it for this Deepavali and I am chewing one of the left overs as I write this.
Thanks for the pot.