Check out other Diwali savouries in my blog here:
Kodubale | Kodbale Recipe:
Yields : 20-22 | Author: Prathibha
Prep time: 20 mins | Cooking time: 30 mins | Total time: 1 hr
Cuisine: Karnataka | Category: Snacks
2 cups Homemade Rice flour
1/2 cup Roasted gram powder(putnala podi/hurigadale podi)
1/4 cup grated Dry/Fresh Coconut(optional,but recommended)
2 tsp Red chili powder
2 tsp White Sesame seeds
1/8 tsp Carom Seeds(Ajwain)
1/4 tsp Asafoetida
Salt to taste
4 tbsp hot Oil
- If you are using fresh grated coconut grind it with red chili powder and salt with little water to a fine paste. If you are using grated dry coconut add directly to the rice flour.
- In a big bowl take home made rice flour and add ground roasted gram powder,grated dry coconut,salt,red chili powder,carom seeds, white sesame seeds, salt, asafoetida and add hot oil and mix everything nicely.Leave the mixture for 5 mins.
- Divide the mixture into 3 portions and sprinkle little water on one porion and prepare a soft dough.Roll the dough in a circular motion using your palm for 2-3 mins, be gentle while rolling this dough unlike the usual roti dough.
- Prepare small lemon sized balls out of the dough and roll each ball into long thin pipe as shown in picture and join the ends to form a ring.
- Meanwhile heat oil and keep the flame on low to medium.If you put a small ball of dough it rises to the dough immediately creating bubbles which indicates that the oil is ready for frying.
- Gently slide few kodubales one by one into the hot oil and let them fry on low to medium flame until they turn golden brown.Only after that you can flip them to the other side and fry them again.
- Remove them using kodubale steel rod or slotted spoon and drain them on paper towels.
- Repeat the process with the remaining portions of the dough by mixing with water, shaping them into kodubales and deep fry them.
Let them cool completely and store them in air tight container.Serve them with a cup of chai/coffee.They can be stored for 2-3 weeks.
- I have not added the coconut in kodubale that day but I highly recommend you to add it.
- You can even add finely chopped curry leaves while making the dough.
- Always knead the dough in small batches when you are making in large quantity otherwise kodubales will become soggy.
- Also always fry them on low-medium flame otherwise they cook faster outside and stay doughy inside when fried on high flame.
- Knead the dough gently as mentioned otherwise they end up breaking while rolling or deep frying.