Kadboli
In this article, we will delve into the fascinating world of Kadboli, exploring its many facets and shedding light on issues that have sparked the interest and curiosity of many. From its impact on society to its implications in the scientific field, including its influence on popular culture, this exhaustive analysis will seek to unravel the mysteries surrounding Kadboli and offer a panoramic view that allows our readers to better understand its importance and relevance. in a world in constant change and evolution. Join us on this journey of discovery and reflection about Kadboli, whose impact is felt in all areas of modern life.
 Kadboli | |
| Type | Snack |
|---|---|
| Place of origin | West India |
| Region or state | Maharashtra, Karnataka |
| Main ingredients | Flour mixture of chickpea, urid, rice, Moong and cumin seeds |
Kadboli or kadaboli (Konkani and Marathi: कडबोळी), is a traditional savoury snack prepared in Konkan, India. Kadboli is typically made from a mixture of chickpea, urad, moong and rice flour, salt, and flavourings such as chili, ajwain, or cumin.
The same dish is known as kodubale in Karnataka, the only difference being that only rice and split roasted chickpea (dalia) flour are used.
Other details
Kadboli lasts for a few weeks if stored properly in an airtight container. As a result, this is a great anytime snack.[1] Kadboli is mainly prepared in the states of Maharashtra, Andhra Pradesh and Karnataka.[2]
References
- ^ "rajpurohit/spicy-bhakarwadi-chakali". indiamart.com. Archived from the original on 5 May 2015. Retrieved 12 August 2017.
- ^ "Kadboli recipe, Chegodilu snack, Rice flour chegodilu". vahrehvah.com. Retrieved 12 August 2017.
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