Snacks & Starters/ VIDEO RECIPES



Who doesn’t like the crispy deep fried snacks? But with health consciousness setting in these days among people of all age groups, many control their temptation for deep fried foods. But sometimes fried food is all that we crave for… Especially when the weather out their is biting cold. So chill, once in a while please your taste buds n enjoyyy….

Today’s post is a gem among Karnataka’s traditional snacks, crispy, crunchy, spiced rings with an irresistible addictive taste, that’s -“Kodubale / Kodbale” – my all time favorite. Perfect as an after school snack or just something to munch along during movies,picnic or long chitchats with guests. They are always a hit.It is also one of those dishes made for festivals like krishnajanmashtami and diwali. “Bale” in kannada means bangles and “kodu” is horns. Since this snack is ring shaped, i assume someone named it as “horn shaped Bangles”.

My mom’s kodubale are one of the best i have ever had .She packs a whole bunch of this as a send off snacks to relatives who visits us. Being kids we used to have these rings in our fingers and munch endlessly. Though it is easily available in most condiments but according to me they don’t match the taste of original kodbales.After eating those yummy homemade crunchies, i can never enjoy this snack bought from store.

The ingredients required and procedure to make is very simple. But just a little patience required to roll it and deep fry it. But the end result is worth all this. Here goes my mom’s signature dish…

Check Out the Video recipe here :



Smitha Kalluraya
Course Snack
Cuisine karnataka
Servings 15 number


  • 1 cup Rice flour
  • 1/4 cup All purpose flour /maida
  • 1/4 cup Hurikadle / Roasted gram
  • 2 - 3 tbsps coconut, grated
  • 10 - 12 Dry Red chillies, ( i did spicy, it depends on you )
  • 1/4 tsp Dhania/ Coriander seeds
  • 1 tsp Jeera / Cumin seeds
  • a pinch Hing /Asafoetida
  • 1 tsp Oma /Ajwain/ Carom Seeds
  • 10 - 12 Curry Leaves
  • 2 tbsps Hot Oil for mixing
  • Sunflower / groundnut oil, for deep frying
  • Salt


  • Heat a pan and dry roast maida till its warm.Keep aside to cool.
  • Grind coconut, dhania,jeera,red chillies n curry leaves to a fine paste.
  • In a large mixing bowl,add rice flour,maida,powdered roasted gram,ground masala,hing,ajwain seeds &salt .Mix well .
  • Now add about 2 tbsp very hot oil to the kodubale mix.Mix well. Add water in small batches to form a soft pliable dough.Knead well.
  • Now, heat the oil for deep frying in a kadai or pan on medium flame.
  • Next roll kodubale.Take a lemon size dough,gently roll on a flat surface to make a thich rope like and press the ends to form a ring.Press it well to seal the edge.Similarly make about 8-10 rings and keep aside.
  • Once the oil is hot,gently drop the ring into hot oil in batches of 8-10 depending on the size of the kadai used to deep fry.Deep fry them on medium low flame on both sides till they turn crisp.
  • Once done, remove from oil and transfer to a paper towel.
  • Repeat the same for the remaining dough.
  • Store the kodubales in air tight containers once cooled. Remains fresh for min 20 -25 days ( if u r able to control ur temptation n store Enjoyy these delicious,crunchy n spicy kodubales as your tea time snack


  1. Always knead the kobubale dough well .Else theyl break while rolling . they might also break while frying.
  2. Dont make a huge batch of kodubale, keep them waiting and then deep fry them in small batches. this way rolled rings would dry out n break while frying. So ideally make about 8-10 rings, deep fry.While frying , simultaneously you can do your next batch of rings.
  3. Check the oil readiness by dropping a small ball of dough into the oil. It has to come up immediately. this shows that oil has attained the right temperature n you can gently slide the kodubales.
  4. While dropping the prepared rings, the flame should be high,once they float to to top,reduce the flame to medium or medium low flame and fry till they become crisp.The secret of getting crunchy kodbales lies here.
  5. In case you are making them in large quantity , dont add water to whole mix. Instead divide into parts, add water only to 1st part ,knead well n do rings.Once the 1st part is over ,add water to next part. This way kodbales will nt turn soggy.
  6. You can also add 1-2 tbsp fine sooji to the mix to make it extra crisp.

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  • Reply
    December 12, 2013 at 12:14 pm

    I’ll try this for sure.I was looking for this recipe.Bookmarked.Thanks for sharing !

  • Reply
    Subha Bose
    December 12, 2013 at 3:04 pm

    Wow, it has come out so well.

  • Reply
    Vidya Chandrahas
    December 12, 2013 at 5:33 pm

    Very yummy and crispy kodubale..lovey kodubale tree..really wonderful clicks.

  • Reply
    Maha Gadde
    December 12, 2013 at 7:32 pm

    Really nice clicks n rings Luks spicy n tempting ..

  • Reply
    Sathya Priya
    December 13, 2013 at 1:13 am

    perfectly made koduballe.I love it .MyKitchenOdyssey

  • Reply
    Meena Kumar
    December 13, 2013 at 1:26 am

    Love the bangles on the beautiful stand…:)Kodubale looks so yummy Smitha..I remember reading somewhere that when a child did not have anything to offer lord she gave her bangles as offering.The lord was pleased and blessed the child since then it is made as an offering.

  • Reply
    Sangeetha Priya
    December 13, 2013 at 1:51 am

    Beautifully done and wonderful presentation!!!

  • Reply
    December 13, 2013 at 3:55 am

    Yum! Love the Kodubale, Smitha! Looks crispy, perfect for a mid meal snack. And Kudos to you for presenting it so well! The pictures and well defined steps makes this easy to try out for people like me who are new to it. This is wonderful, keep at it! 🙂

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:42 am

    Do try Chitra.. I assure they l nt disappoint u..

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:42 am

    thx Subha..

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:43 am

    Thx Vidya..

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:44 am

    ThX Usha.. Indeed they were spicy

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:45 am

    Thx Meena.. I never knew abt this story..

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:45 am

    Thx Sangeetha..

  • Reply
    Smitha Kalluraya
    December 13, 2013 at 4:47 am

    Thx Arti.. Indeed they r so addictive. Its easy to make , just follow the proportion n frying.. thats it.. u r left with crispy crunchies:)

  • Reply
    nandoos Kitchen
    December 13, 2013 at 6:14 am

    Perfectly shaped kodubale and well presented and explained too. Very nice Smita

  • Reply
    Suja Md
    December 14, 2013 at 6:21 pm

    loved your set up for the picture dear!! very tempting!!

  • Reply
    sangeetha pn
    December 15, 2013 at 9:15 pm

    this looks fabulous!loving the presentation you followed.. Bangle stand for Kodubale!

  • Reply
    Preetha Soumyan
    December 16, 2013 at 3:26 pm

    Yum! Love the Kodubale, Smitha! Looks crispy,i have had this… well presented

  • Reply
    Shey divine
    December 23, 2013 at 11:29 pm

    love the presentation and love the marking itThank you for linkin it to my event

  • Reply
    sanam arzoo
    January 8, 2014 at 4:45 am

    Nice! so lovely and amazing your recipe and very yummy dish.Your presentation are mind blowing. wedding rings

  • Reply
    Shwetha Suresh
    February 3, 2014 at 3:29 pm

    omg! drooling………love kodubales'(can eat dabbas together)!!

  • Reply
    Babitha costa
    February 25, 2014 at 7:17 am

    lovely recipes happy to follow u.When u have time visit mine.

  • Reply
    Priya Shiva
    July 11, 2014 at 5:16 am

    I absolutely love the pic, great idea dear..Kodubale look crispy and delicious!

  • Reply
    July 18, 2014 at 5:18 pm

    Hi… I tried this for evening snack.. made around 30 rings… it was good.. thanks for the recipe..

  • Reply
    November 22, 2014 at 7:37 am

    Can we use dry coconut instead of fresh coconut

  • Reply
    Smitha Kalluraya
    November 22, 2014 at 12:09 pm

    ya u can use…

  • Reply
    Smitha Kalluraya
    November 22, 2014 at 12:10 pm

    thx prasmal for trying n fr the feedback

  • Reply
    February 16, 2015 at 10:17 pm

    Thanks!!!Tried the above recipe today and out came out delicious…I am from Bangalore and love this deep fried food, only this as I don’t relish any other snack compared to Kodbale:)My only problem today was that the color of my Kodbale turned out bit darker, did I fry a little longer or is it just the red chili color?

  • Reply
    Smitha kalluraya
    February 17, 2015 at 6:32 am

    Hi Sheel ,Thanks for trying out the recipe and very glad to know it did come out well and you all liked it …Some red chillies have very dark red color but won’t be that spicy. In that case we add more chilly powder to make kodubale spicy and inturn color of kodubale turns little darker. It could have turned darker even if you over fry it. but in that case you will be able to make it out from the taste …

  • Reply
    August 3, 2015 at 11:15 am

    Thanks for the recipe. I made the kodubale and it came out awesome!Chetana

  • Reply
    Smitha Goutam
    September 4, 2015 at 9:08 am

    Hey Smitha …I’m sort of turning out to be ur recipe fan ! Tried Nippattu which was gr8 n now tried rava chakli that’s awesome too…So wanna try many more …

  • Reply
    October 10, 2016 at 8:46 am

    Awesome recipe. Thanks a bunch Smitha

  • Reply
    November 7, 2020 at 6:28 am

    Hi smitha your recipe is very easy & the taste is authentic I really love your recipe I think the best so far I have ever tried & so I am stuck your recipe thank you . Best wishes & Happy Deepavali in advance.

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