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.
This recipe was prepared by lovely Moms: Archana Chakravarthy, Amruthavali Chakravarthy
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.
- Roasted Bengal gram/Daaliya dal should be ground and into 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.