This is a faster approach to making this traditional savory Kannadiga snack. Made from a dough of wheat flour, rice flour, dry coconut, and a combination of spices, including red chilies, and asafoetida, this version of Kodubale has a delightful balance of spice and texture. The dough is kneaded and then shaped into small rings, giving Kodubale its distinctive appearance. These rings are then deep-fried until golden brown and crispy.
Be patient while frying or you will be left with Kodubale that cooks too quickly on the outside and stays soft in the center.
Kodubale (Quick method)
Ingredients
- 1 cup Rice Flour
- 1 cup Wheat Flour
- 3/4 cup dry coconut powder
- 1-2 tsp Chili Powder (to taste)
- 1/4 cup Butter
- 2-3 cups Vegetable Oil (for deep frying)
- 1/4 tsp Hing (Asafoetida) 3/4
- 3/4 tsp Salt to taste
Instructions
- 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 stiff.
- Take a small ball 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 air tight jar after the Kodubale has cooled completely
Notes
Kodubale needs to be fried on a low fire to get the insides crisp. The coconut in the dough makes it necessary to fry for a longer time.