Kodubale (Traditional Method)
Rice Flour : 4 cups
Maida : ¼ cup
Grated Fresh Coconut : 3 cups
Whole Dried Red Chillies: 10 – 15 (Depending on the spiciness of chili)
Hot Oil or Butter : ¼ cup
Vegetable Oil : 2 -3 cups (for deep frying)
Hing (Asafoetida) : 2 pinches
Salt to taste
- 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 soft and pliable 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.