South Indies - Kodubale

Friday, September 02, 2011

Kodubale or Kodbale was my first ever post in the South Indies series. I thought this post & the pictures needed a bit of  revamping, And, my Ajji made these yummy Kodubales for Ganesh Chaturthi this time, so here it is ..

Kodubale 1

I wanted to kickstart this series from a snack from a very own state, A snack that's a HOT favorite in Karnataka .. Yes, our very own 'Kodubale' . . . I really dont know how this name came about, but the literal translation from Kannada to English would be, Bangles made out of horns. Weird isn't it??

I just love love love this snack. The ones made by my grand mother are the best ones I've ever had. She always made a huge batch for me during exam times, because I always needed something to munch on during studies. And, I cherish those days when we gathered around for coffee & munched on some gorgeous kodbales as we chatted endlessely . . .

You Will Need:
  • Rice Flour - 4 cups
  • All Purpose Flour/ Maida - 1 cup
  • Dhalia/Roasted Gram/Hurigadle powder - 1 cup
  • Fine semolina - 1cup
  • Salt as per taste
  • Red chilli powder - as per taste
  • Curry leaves - finely chopped
  • Hing/Asafoetida
  • Grated coconut - 1 cup (optional)
  • 2 tbsp Warm groundnut oil - for mixing
  • Oil for deep frying

  • Dry roast maida & fine semolina separately, for a couple of minutes & keep aside
  • In a large bowl, combine, Maida, Semolina, Rice flour, Dhalia powder, salt & red chilli powder Hing, grated coconut, & 2 tbsp warm oil & mix well
  • In another bowl, take the above mixture sufficient to fry one batch & add very little water & knead well to form a dough.
  • The dough should be fairly hardTake a lemon-sized ball & roll it horizontally to a shape that resembles a Bread Stick
  • Turn this into a ring by joining the ends
  • Fry these in piping Hot oil until golden brown
  • Remove with a slotted spoon & place it on a kitchen towel to remove excess oil
  • Repeat the same process for other batches too
  • Store in air-tight jars

Enjoi !!! Goes really really good with some good ol' Filter Coffee

Kodubale 2

  • To prevent the dough from turning soggy, always make the dough as & when necessary
  • Do NOT make a dough out of the entire mixture ahead of time, else Kodbales will not turn crisp
  • I don't normally add coconut as the kodbales turn crisp without them too. A lot of people, including my Grandmother add coconut. It does not make a big difference in taste anyways.
  • The key to crisp kodbales, is adding appropriate amount of water. Less water absorbs lesser oil.

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