Kodubale

Kodubale is the traditional spicy and crispy snack of Karnataka cuisine.

Kodubale is a famous dish of south Indian houses during festivals like Ganesh Chaturthi and Diwali. It is a perfect tea-time snack also. Furthermore, it needs very few ingredients like some flour, spices, and oil. This dish gives you a nice change to your regular snack. You can prepare it and store it for a long time so it will be easy to serve when suddenly guests come on weekends. Try this dish in your kitchen and share your feedback with us.

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This recipe was prepared by lovely Moms: Archana Chakravarthy, Amruthavali Chakravarthy From Karnataka

Tips and Suggestions by Mom Chefs:

• The ratio of rice flour, maida, and semolina, roasted Bengal gram flour should be 1:1/4:1/4:1/4.
• Grind roasted Bengal gram to make its powder/ flour.
• Coconut powder is optional.
• Ghee may be used instead of butter.
• The dough may be covered with a cloth or prepared as required.
• The dough should be kneaded well so that the kodubale does not break.
• The thickness of the kodubale can be adjusted according to choice.
• If kodubale is breaking while rolling, a little bit of all-purpose flour should be added.
• All kodubale should be prepared before frying.
• While adding kodubale, if the hot oil if bubbles up, it means the temperature is right for frying.
• The kodubale should be flipped only once the bubbles reduce.
• The rings should not be fried till they turn dark brown because, after cooling, it will change the color.
• It can be stored in an airtight container for 2 weeks.

For more such exciting recipes like Kodubale, please click on the following links:

1. Nachos Puri
2. Kolhapuri Bhadang | Spicy Puffed Rice Chivda
3. Wheat Chakli | Air Fryer Recipe