Kobbari Garelu are deep-fried snacks from Andhra Pradesh made with rice flour and grated coconut. Spiced with green chillies and cumin, these fritters taste great with a cup of tea or coffee.
I made these Kobbari Garelu last Sunday, when I was home bound because of Anant Chaturdashi, and was quite surprised by their texture; crisp on the outside and soft on the inside.
Make these Kobbari Garelu and surprise your friends and family!
Also try my recipe for Minapa Garelu | Medu Vada and Budida Gummadikaya Pacchi Vadiyalu (aka Ash Gourd Vada | White Pumpkin Vada).
Recipe for Kobbari Garelu
This is the recipe for a traditional snack from Andhra Pradesh called Kobbari Garelu. Made with rice flour and grated coconut, these deep-fried beauties are crisp on the outside and soft on the inside.
- 1 Cup Rice Flour (~ 100 gms)
- 1/2 Cup Grated Coconut (~ 60 gms)
- 6 to 8 Green Chillies
- 1 tbsp Cumin Seeds
- 1/2 Cup Boiling Water
- Salt to Taste
- Oil for Deep Frying
Boil 1/2 cup water and let it simmer on the stove.
Pound the green chillies and cumin together to get a coarse paste.
To a large bowl, mix the rice flour, green chilly-cumin paste, grated coconut, and salt.
Gradually add the hot water and use a spoon to make a firm dough.
Wait for a couple of minutes for the dough to cool a bit.
Grease your palms and quickly knead the hot dough into a smooth ball. If the dough is too soft, add some rice flour.
Cover and set aside for 10 minutes.
Divide the dough into 8 equal parts and roll each part into a ball.
Grease a plastic sheet with a few drops of oil.
Place a portion of the dough on the sheet, and flatten it into a 4″ circle.
Use your index finger to make a small hole in the centre.
Over medium flame, heat enough oil to fry the Kobbari Garelu. Use enough oil so that the vada does not stick to the bottom of the kadai.
Drop a tiny ball of dough into the hot oil. If the ball sinks to the bottom and then slowly rises to the top where it sizzles and fries, the oil is at the right temperature.
Slide one vada at a time into the hot oil and fry till the edges turn light brown.
Flip and fry till both sides are a pale golden brown.
Remove the vada from the oil and drain the excess oil.
Serve hot with Avakai or Dahi.
- The heat of the oil should be right to get a crisp vada. If the oil is not hot, the vada will absorb oil. If the oil is too hot, the vada will fry quickly and become golden brown.
- Let the garelu fry slowly so that the exterior crisps up
How to Make Andhra Kobbari Garelu | Thengai Vadai
- Getting Things Ready
- Bring 1/2 cup of water to a boil, lower the flame and let the water simmer.
- Grind the green chillies and cumin together into a coarse paste.
- Making the Dough
- In a large bowl, combine rice flour, green chilly-cumin paste, grated coconut, and salt.
- Mix them together.
- Make a small “well” (space) in the centre of the mix and add 1/4 cup hot water.
- Using a spoon mix the water into the dry ingredients.
- Slowly add more hot water (a little at a time) and mix well till you have a firm dough.
- Let the dough to cool for 1-2 minutes so that you can handle it.
- Use your palms with a few drops of oil to grease your palm and quickly knead the hot dough into a smooth ball. If the dough is too soft, add some rice flour; if it is too dry add a few drops of hot water.
- Cover the dough (preferably with a damp cloth) and set aside for 10 minutes.
- Shaping the Kobbari Garelu
- Divide the dough into 8 equal parts and roll each part into a ball.
- Grease a plastic sheet with a few drops of oil.
- Place a portion of the dough on the sheet, and flatten it into a 4″ circle.
- Use your index finger to make a small hole in the centre.
- Frying the Kobbari Garelu | Thenga Vada
- Over medium flame, in a kadai, heat enough oil to fry the Kobbari Garelu. The depth of oil should be about 2″ from the bottom of the kadhai. Test the heat of the oil by dropping a tiny ball of dough into it. The ball should sink to the bottom and slowly begin rising to the top where it will sizzle and fry. If the dough rises immediately and then browns quickly, lower the heat and let the oil cool a bit.
- Gently slide one Kobbari Gari at a time into the hot oil and fry till the edges turn light brown.
- Flip and fry till both sides are a pale golden brown.
- Using a slotted spoon or ladle, take the fried vada out of the oil and drain the excess oil.
- Serve hot with Avakai or Dahi.