This is the Day 3 of  Blogging Marathon - Edition 9 and yet another delicacy using leftovers at home! Usually anything with potatoes in it is consumed with full gusto. But on one occasion a few months back, there was some leftover Alu Sagu which I used up in making these kodabillalu. The kids and the dad were very happy with the result and so I chose not to divulge the contents :)

Alu Kodabillalu

Ingredients - 

Rice Flour 1 1/2 cups
Alu Sagu 1 cup
Salt as needed
Hot Oil 2 Tbsp
Oil for deep frying

Method Of Preparation - 

Blend the leftover Alu Sagu into a fine paste without adding any water and set aside. Moreover leftover alu sagu tends to be a little stiff. So that is good for us.
[This can be substituted with boiled and mashed potatoes].

In a mixing bowl, add rice flour and mix in salt. Rub the oil into the flour until the oil is well mixed.

Add the Alu Sagu paste to the above flour and knead into a smooth dough. The dough would resemble Chapati dough. Add water if needed. (I didn't have to add water).

Alu Kodabillalu

Pinch a lime sized dough and using your palms, roll it into a thin rope of about 1 cm thickness. Coil the rope into a spiral and tuck the end in securely. Keep it covered until ready to fry. Make about 6-8 such coils for each batch. 

Heat oil in a kadai/wok in medium and when the oil is hot enough, gently slide the coils of dough and let them brown evenly all over.

Remove them onto paper towels to absorb the extra oil.

Repeat the process with the remaining dough.

Store the kodabillalu in an air tight container for storage. Enjoy the crunchy and yummy snacks as and when you desire.

Preparation Time 45 min 
Makes about 30 approx


  1. Unknown Says:
  2. Harini, I am working really hard at losing 20 pounds before my trip to india and I am 9 down and 11 to go - Then I see these delicious crunchies on your and other's blog and I feel SOOOO tempted to break my control = you are torturing me with this yummy murukku! book marking for when I can be more easy with my diet :) Awesome pictures!!!

  3. Unknown Says:
  4. as long as they gobble them up...better left unknown to them :) nice idea!

  5. Simply delicious and crispy looking snack.

    Hamaree Rasoi

  6. Suma Gandlur Says:
  7. Adding potato to chakli makes them crunchier, right?
    BTW, do you always add only rice flour to make kodbale?

  8. Srivalli Says:
  9. Now that's something I would surely love..:)

  10. Sumee Says:
  11. yummy looking kodubales!!.

  12. very nice and interesting , can easily be slipped as a festive dish

  13. Mélange ! Says:
  14. It's completely new to me..But the recipe looks fascinating.The clicks are superb !

  15. Wow! Very interesting recipe...

  16. Priya Suresh Says:
  17. Looks so crispy and addictive..

  18. Sushma Says:
  19. thats a nice twist to the regular kodubale..

  20. Sushma Says:
  21. thats a nice twist to the regular kodubale..

  22. Unknown Says:
  23. Yum, amazing, I love chegodi, but adding aloo curry, that is very new.

  24. Rajani Says:
  25. Looks really yummy! Wish I could drop in to your place to munch on these :)

  26. divya Says:
  27. yummy and delicious...

  28. Definitely a great leftover recipe... actually cant believe it is a leftover recipe.. superb
    Krithi's Kitchen
    Event: Serve It - Festival Potluck

  29. So crunchy and delicious!

  30. veena Says:
  31. this is so good. i am bookmarking this!!!1

  32. Kalyani Says:
  33. awesome dish - very ingenious ;-) who wud have thought alu sagu convertible to these fritters !! great pics ! awesome .. bookmarked !

    Join me in GFF - a 100-day Global Food Festival here
    event ending 31st Oct: Strawberry desserts all this October

  34. jan Says:
  35. Can I bake these?

  36. Harini R Says:
  37. @jan - I doubt if they can be baked in this shape. But I am sure they can be flattened and baked. I must say I haven't tried baking. Pl let me know if it worked out for you.

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