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KODUBALE

KODUBALE

Smitha Kalluraya
Print Recipe Pin Recipe
Course Snack
Cuisine karnataka
Servings 15 number

Ingredients
 

  • 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

Instructions
 

  • 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
    KODUBALE

Notes

  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.