Ingredients:
For Koola:
Bengal gram flour – 3/4 cup
Turmeric powder – 1/2 tsp
Melted ghee – Tbl sp
salt – as required
Chilli powder – 1/2 tsp
For Masala:
Finely cut onion – 1 cup
Chopped tomatoes – 1/2 cup
Salt – as required
Oil – for frying
Mustard seeds – 1/2 tsp
Curry leaves – few
Asafoetida powder – little
Coriander leaves – 1 Tbl sp
Grated fresh coconut – 1 Tbl sp
Grind Together:
Red chillies – 6
Poppy seeds – 1 Tbl sp
Garlic – 4 flakes
Ginger – 1/2 inch piece
Coriander leaves – 1/2 bunch
Method:
For Koola:
Mix turmeric powder, salt, chilli powder, melted ghee with bengal gram flour and mix well.
Sprinkle water and knead like chappathi dough.
Prepare medium sized balls and roll it to oblong pieces.
Arrange on a greased plate and steam cook (like Idlis) for 7 minutes.
Allow to cool and cut into round pieces. Deep fry in oil till crisp. Keep aside.
For gravy:
Heat oil in a kadai, add mustard seeds, curry leaves and then chopped onions.
Fry till golden and then add tomatoes. Stir till it turns pulpy.
Add ground paste, salt and stir till good smell comes.
Pour enough water and boil for few minutes.
Mix deep fried Koolas and remove from fire.
Sprinkle coriander leaves, grated fresh coconut on top and serve hot.
