Kodubale or kodbale is the specialty of Karnataka. This kodbale can be prepared many different ways. My mother makes excellent kodbale and I want to share her recipe with you all.
Ingredients for making Kadubale:
- ¼ cup fine sooji / chiroti rava
- little less than ¼ cup maida / all purpose flour
- 1 cup rice flour
- ½ teaspoon ajwain seeds/ om seeds
- 1 teaspoon salt
- ¼ teaspoon hing / Asafoetida
- 3/4 cup water
- 2 to 3 TBSP oil
- and more Oil for frying
- ½ cup grated coconut
- 4 to 5 dried red chillies (more chillies if you want it to be spicy )
Makes 25 to 30 Kodubale.
Please watch video for tips and instructions in Kannada
How to make the dough:
- Heat the pan on medium high.
- Put fine sooji and maida/all purpose flour, and fry it until it becomes slightly warm.
- Transfer this to a bowl and add a tablespoon of oil. Mix it well.
- Leave it aside and grind the coconut and chillies.
- Once you are done with grinding, add the ground paste, rice flour, salt, hing, and ajwain seeds to the rava/sooji and maida mix and mix it well. Now the kodubale mix is ready.
- Now heat 3 tablespoons of oil in a ladle, add this hot oil (when you put this oil on the mix you have to hear the sizzling sound) to the prepared kodubale mix.
- Once the oil has cooled down slightly, mix well.
- Now add water little by little, mix gradually and prepare the dough.
For making kodubale:
- Keep the oil for frying on medium high heat. In the mean time, we will get ready with preparing the rings.
- Take around a lemon sized piece of dough, gently roll on a flat surface to make a thick rope shape, and join at the ends to make it as a ring.
- Prepare 6 to 8 rings and keep it aside.
- Once the oil is hot enough (to check, put a little bit of dough in the oil, it should come up immediately) to fry, add the prepared rings one by one.
- After around 5 minutes, turn the kodbale/rings to the other side to cook.
- While waiting, prepare rings with the remaining dough.
- Both sides should get the desired brown color, and bubbling should stop. It may take another 4 to 5 minutes for the kodubale to be fried completely.
Tip: Always fry in a medium heat for the best Kodbale.
- Once the kodubales become brown, take them out and put them on a paper towel.
- Repeat the same procedure for the remaining dough.
- Once the kodubale have cooled down, store them in an airtight container and enjoy this yummy snack with coffee or tea.