To begin making  Mosaru Kodubale Recipe - Yogurt-Rice Flour Fritters, in a bowl, whisk yogurt until smooth. Add water and pass it through a sieve.

Once done to the bowl add coconut, chilli paste, hing,cumin seeds and salt.

Now add this to a saucepan and bring it to a boil.

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. Do not stir.

Now cook this mixture uncovered for 10-12 minutes on medium heat. This will also ensure no lumps are formed in the kodubale dough.

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. This dough should not be too stiff or too soft. Once the dough cools down a bit, knead well by greasing your hands and keep aside.

While shaping the Kodubale keep the dough covered at all times.

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.

Heat oil to deep fry in a Kadai and fry in batches.  Make sure not to clutter the oil. 

This Mosaru Kodubale Recipe needs to be consumed warm since these do not have a good shelf life. Make in small batches and consume within a day since they will not remain crisp after a day.

Serve Mosaru Kodubale during evenings along with  Masala Chai or  South Indian Filter Coffee Recipe With Filter Coffee Powder.