Kodubale Recipe | How to make Kodubale

Kodubale

Kodubale is a traditional savory snack from Karnataka. They are ring-shaped, deep-fried and crispy savories that are a must in Diwali goodies and generally too a part of tea-time munchies.
Course Snacks
Cuisine Indian, Karnataka, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 rings
Calories 45 kcal
Author Anju Bhagnari

Ingredients

  • 60 grams Maida
  • 60 grams Rice Flour
  • 30 grams Chiroti Rava
  • 30 grams Coconut (desiccated or grated)
  • 3 to 5 Whole Red Chillies (as per taste)
  • 1 teaspoon Cumin Seeds
  • ¼ teaspoon Carom Seeds
  • 1 pinch Hing
  • 2 tablespoons Oil
  • Salt to taste
  • Water (as needed)
  • Oil (for deep frying, as needed)

Instructions

  1. Dry roast maida, rava, and rice flour for 3 to 4 minutes on low flame.
  2. Take them in a bowl.

  3. Bring 2 tablespoons of oil to boil and add to the flour mix.

  4. With the help of a spoon, mix it in so that the flour mixture becomes crumbly.

  5. Now, grind together the coconut, cumin seeds, and red chillies using little water to a paste.

    Grinding mixture for Kodubale
  6. Add it to the flour.
  7. Season with salt, carom seeds, and hing.

  8. Knead to a soft dough by adding water as needed.

  9. Rest for 5 minutes.

    Dough for Kodubale
  10. Meanwhile, add 1 to 2 cups of oil to a thick bottom pan and place it on low to medium flame.

  11. Divide the dough into equal small-size balls.

  12. Roll it with the fingers on a flat surface into logs of 3 inches

  13. Keep the thickness of the log-uniform.

  14. Bring the edges together and press them so as to stick them.

  15. If the rings crack, add a teaspoon of water to the whole dough and knead again.

  16. The rings have to be smooth and crack-free.

  17. Ready all rings similarly.

  18. Slide in a few rings in the hot oil.

  19. Deep fry on low to medium flame for 2 minutes on each side to cook to golden brown color.

  20. Remove with a slotted spoon and drain on paper towels.

    Frying Kodubale rings
  21. Fry the rest of the rings in batches, not adding too many in one go.

  22. Let them cool completely before storing in an airtight container

    Kodubale Recipe
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