Kodubale Recipe | Kodbale Recipe | Karnataka Special Kodubale
Kodubale is a traditional Karnataka snack that is crispy, spicy and utterly delicious. Follow the recipe exactly to make perfect fail-proof kodubale to serve with a cup of coffee or tea as an evening snack.
Ingredients
- 1 cup rice flour - (akki hittu)
- 1/4 cup chiroti rava - (very fine rava)
- 1/4 cup maida - (all purpose flour)
- 1/4 tsp asafoetida - (ingu, hing)
- 2 tbsp cooking oil - (hot oil)
- as required cooking oil - , for deep-frying
- 1/4 tsp ajwain seeds - (om kaalu),
- salt - to taste
To grind
- 1/2 cup fresh grated coconut
- 5-6 nos. guntur red chillies - (spicy variety)
Instructions
To grind
- Grind coconut and red chillies to a coarse paste adding very little water. Keep this aside
Preparing the Kodubale mixture
- Heat a pan on medium heat and slightly warm up both maida and chiroti rava. This can be done together.
- Transfer these to a wide mixing bowl. To this, add rice flour, salt to taste, asafoetida, ajwain seeds, ground coconut mixture and mix everything well.
- Heat 2-3 tablespoons of oil in a small wok until it is piping hot. Carefully pour this hot oil into the mixture prepared above. Using a spoon mix the oil and the dough mixture well.
- Divide the mixture into 2 small portions. Add water as required to one portion. Knead well. You should make a smooth but firm dough (softer than chapati dough). So, add water accordingly.
- Divide this kneaded portion of the dough into small balls (small lemon size or big gooseberry size). Using your palm roll the dough into a slightly thick rod-like structure. Bring both the ends of this together and press the ends gently. Now you will get a circular-shaped kodubale dough.
- Similarly shape all the divided dough balls into kodubale and keep them ready as you heat the oil in a big deep kadai.
Frying the Kodubale
- Once the oil is hot, put in a small piece of dough to make sure the oil is at the right temperature. The dough ball should immediately come up to the surface of the oil. Now, you are sure the oil is heated well.
- Reduce the heat to low-medium and gently slide in the prepared kodubale rings into the hot oil. Do not overcrowd the kadai with too many kodubale at once.
- Fry the kodubale in low-medium heat making sure they are evenly getting cooked. Once the sizzling of the oil (bubbles in oil) almost stops, your kodubale is cooked completely. Take them off the oil and put them on a kitchen paper.
- Similarly, mix the other half of the dough mixture with water to make a smooth soft dough and make kodubale as above.
- Once all the kodubale are completely cool, store them in a dry airtight container up 20-25 days.
Notes
- Alter the number of chillies as per your taste. If you use byadagi or Kashmiri variety (less spicy), you will have to use more than specified here.
- Do not add ajwain seeds more than mentioned here. It is tolerable up to 1/2 tsp, but more than that will be too strong in taste and can become bitter.
- You can use a few curry leaves while making the coconut chilly mixture.
- You can make small or big kodubales, as per your liking. But if the size of your kodubale is big, make sure the frying pan you are using is wide.
- Lastly, use asafoetida and coconut exactly as mentioned above. More the coconut, softer the kodubale will become. More the asafoetida, bitter will be the taste.
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