This is a traditional savory Kannadiga snack. Made from a dough of rice flour, fresh coconut, and a combination of spices, including red chilies, and asafoetida, 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 (Traditional Method)
Ingredients
- 4 cups Rice Flour
- 1/4 cup Maida or all purpose flour
- 3 cups Grated Fresh Coconut
- 10-15 Whole Dried Red Chillies Depending on the spiciness of chili
- 1/4 cup Butter
- 2-3 cup Vegetable Oil (for deep frying)
- 1/4 tsp Hing (Asafoetida)
- 3/4 tsp Salt to taste
Instructions
- Grind the fresh coconut and chilies into a smooth paste using as little water as possible.
- Mix rice flour and maida with butter, hing and salt. Add the ground coconut paste to the mixture and make a soft dough. Use a little water if necessary. The dough should be soft and pliable 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 dough rings 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.
Notes
Kodubale needs to be fried on a low fire to get the insides crisp. The fresh coconut in the dough makes it necessary to fry for a longer time.