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.
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