This is a traditional savory Kannadiga snack. It is handrolled and shaped like a ring and deep fried. Be patient while frying or you will be left with Kodubale that cooks too quickly on the outside and stays soft in the center.
Makes about 20 pieces
Rice Flour : 1 cup
Wheat Flour : 1 cup
Dry Coconut Powder : 3/4 cup
Chilli Powder : 1 – 2 teaspoons (to taste)
Hot Oil or Butter : 1/4 cup
Vegetable Oil : 2 -3 cups (for deep frying)
Hing (Asafoetida) : 2 pinches
Salt to taste :
Mix all the ingredients except the oil needed for frying into a soft dough. Use water to make the dough. The dough should be a soft pliable dough without being too soft or too hard.
Take a small lump of dough, about the size of a small lime, and roll it on a flat surface into a thin rope. The thickness of the rope should be about half an inch or less. Bring the two ends of the rope together and press lightly with your fingers to make a ring.
Repeat with the rest of the dough.
Heat the vegetable oil in a heavy bottomed pan until it starts to ripple slightly.
Fry the Kodubale in batches in the vegetable oil on low to medium fire until they are golden brown. Drain on paper towels.
Store in an airtight container after they have completely cooled.
Recipe Credit : Shanta Rao