What can I say about kodubale, they are just too good a snack. Presenting traditional, crisp-karara ring muruku a.k.a kodubale from Karnataka. These fun to eat kodubale can be eaten during tea time or when it’s raining outside or even without any reason. Do you need a reason to have fun!
The measurements for making kodubale is absolutely the key. Or they will turn out soft and chewy. But do not be scared to try these fun snacks. Brighten up your tea/coffee time with a piece or 2 (or 3 or 4 or 5..ok now I should stop).
Kodubale reminds me of old alley stores of Bangalore, we used to buy 100 or 200 Gm packets and savour them for a week. Make these and share these with your folks and friends.
Try other fun snacks from FOI – benne muruku, benne biscuit, baked nippattu etc…
- 1 Cup rice flour
- ¼ Cup maida(all purpose flour)
- ¼ Cup besan (gram flour/kadalehittu)
- ⅓ Cup desiccated Coconut
- A big pinch of asafoetida (hing)
- ½ Tsp red chilli powder
- ½ Tsp om kaalu/carom seeds/ajwain
- ¼ Tsp jeera
- 8-10 chopped or cuts into chiffonades - curry leaves
- 2 Tbsp ghee
- Water to knead into a dough
- Oil for deep frying
- Take the rice flour in a bowl
- To this add maida and besan
- Next add red chilli powder and hing
- Sprinkle ajwain and jeera
- Add the desiccated coconut
- Season with salt
- Tip in the chopped curry leaves
- Give everything a good mix, this is the dry mixture
- Pour a couple of Tbsp of ghee
- Mix very well till crumbs are formed
- Make a well in centre
- Slowly pour some water, start mixing
- You can now see the dough has started to come together
- Knead into a soft yet tight dough, it should not be crumbly
- Let it rest for 15-20 minutes, cover with a damp cloth
- To make kodubale, take a big ball off the kneaded dough, roll into a thick log evenly. Meanwhile keep oil to heat in a kadai/pan for deep frying
- Cut into half, now roll again into long thin string
- Cut the rolled dough. Bring the ends together and pinch them slightly to hold together
- Carefully drop prepared kodubale into hot oil
- Deep fry them till golden and crisp
- Remove them from oil onto kitchen towels to absorb excess oil
- Enjoy with your favourite cuppa - chai or kaapi!
Curry leaves add nice flavour to the kodubale
Make sure that dough never dries up
Kodubale Stepwise:
Take the rice flour in a bowl
To this add maida and besan
Next add red chilli powder and hing
Sprinkle ajwain and jeera
Add the desiccated coconut
Season with salt
Tip in the chopped curry leaves
Give everything a good mix, this is the dry mixture
Pour a couple of Tbsp of ghee
Mix very well till crumbs are formed
Make a well in centre
Slowly pour some water, start mixing
You can now see the dough has started to come together
Knead into a soft yet tight dough, it should not be crumbly
Let it rest for 15-20 minutes, cover with a damp cloth
To make kodubale, take a big ball off the kneaded dough, roll into a thick log evenly. Meanwhile keep oil to heat in a kadai/pan for deep frying
Cut into half, now roll again into long thin string
Cut the rolled dough. Bring the ends together and pinch them slightly to hold together
Carefully drop prepared kodubale into hot oil
Deep fry them till golden and crisp
Remove them from oil onto kitchen towels to absorb excess oil
Enjoy with your favourite cuppa - chai or kaapi!
