Kodubale / Kodbale - Spicy rings is a very famous Karnataka deep fried snack which is made during Diwali , Gokulashtami etc . This can also be made as a normal tea time snack on regular days.
"Bale" in kannada means " Bangle", and since this snack are shaped like rings and resemble Bangle , hence the name.
These can be made as big rings as well as tiny ones depending on our liking and taste. I prefer making small rings, since they look cute and are easy to pop into the mouth.
There could be various recipes for making Kodubale as each family may have their secret and traditional recipe. This one is what my mom used to follow and I have recorded that.
Preparation Time : 20 min
Cooking Time : 30 mins
Complexity : Medium
Ingredients
1 cup rice flour
1/2 cup maida / All purpose flour
2 tablespoon melted butter / hot oil
Oil for deep frying
To grind
1 tablespoon grated coconut ( optional)
4-5 dry red chillies
few fresh curry leaves
finely chopped corriander - handful
2 tsp cumin / jeera
pinch of asafoetida
salt to taste
Method
In a pan , dry roast the rice flour and maida until it is just warm and then turn off the stove.
In a mixie jar, add the ingredients mentioned under the " To grind" and dry grind it until it turns coarse and not very fine.
In a wide mixing bowl along with the ground spice mix , add the flour, butter / hot oil , salt (if needed) and rub it well with your fingers so that the butter /oil gets well incorporated into the flour.
Add water little by little and knead a smooth and soft pliable dough.
Grease your palms well, pinch out a small piece of dough , and roll it like a thin long stripe.
Next, bring the edges together and seal it to form a small ring.
Make all the rings and keep it ready while you heat the oil for deep frying.
Drop the rings slowly into hot oil and reduce the flame to low and fry until the sizzling stops and appears golden brown.
Tips
"Bale" in kannada means " Bangle", and since this snack are shaped like rings and resemble Bangle , hence the name.
These can be made as big rings as well as tiny ones depending on our liking and taste. I prefer making small rings, since they look cute and are easy to pop into the mouth.
There could be various recipes for making Kodubale as each family may have their secret and traditional recipe. This one is what my mom used to follow and I have recorded that.
Preparation Time : 20 min
Cooking Time : 30 mins
Complexity : Medium
Ingredients
1 cup rice flour
1/2 cup maida / All purpose flour
2 tablespoon melted butter / hot oil
Oil for deep frying
To grind
1 tablespoon grated coconut ( optional)
4-5 dry red chillies
few fresh curry leaves
finely chopped corriander - handful
2 tsp cumin / jeera
pinch of asafoetida
salt to taste
Method
In a pan , dry roast the rice flour and maida until it is just warm and then turn off the stove.
In a mixie jar, add the ingredients mentioned under the " To grind" and dry grind it until it turns coarse and not very fine.
In a wide mixing bowl along with the ground spice mix , add the flour, butter / hot oil , salt (if needed) and rub it well with your fingers so that the butter /oil gets well incorporated into the flour.
Add water little by little and knead a smooth and soft pliable dough.
Grease your palms well, pinch out a small piece of dough , and roll it like a thin long stripe.
Next, bring the edges together and seal it to form a small ring.
Make all the rings and keep it ready while you heat the oil for deep frying.
Drop the rings slowly into hot oil and reduce the flame to low and fry until the sizzling stops and appears golden brown.
Tips
- When rolling out the dough make sure it is even all along and not thick and thin, this will affect the frying and the kodubale may turn soft and not crisp.
- Adding of hot oil makes the kodubale crispy.
- You can add both butter and oil. In that case add half butter and half quantity hot oil.
- If adding butter, ensure that it is in room temperature and not in frozen state.
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