Kodubale is a special snack from Karnataka - a festive snack usually made during ganesha festival or deepavali. The list pof ingredients is quite simple but just need a little effort to roll and fry them. Once you start munching on this crispy snack all the effort will seem worth it :-) It's a very addictive snack and I must say the tagline 'no one can eat just one' suits kodubale aptly.
I have adapted the recipe from Swayampaka channel. It's an easy recipe. Do give it a try and impress your family members :-)
Ingredients:
Chiroti Rava/Semolina/Small Sooji: 1/4 cup
All purpose Flour/Maida: 1/5 cup (little less than 1/4 cup)
Rice Flour: 1 cup
Oma/Ajawain/Carom seeds: 1/2 tsp
Salt: 1 tsp
Asafoetida/Hingu : 1/4 tsp
Oil: 3 tbsp + for deep frying
Fresh Coconut: 1/2 cup
Dry red chillies: 8-10 (Byadagi / kashmir non spicy variety)
Method:
2. In a mixer jar grind together coconut and dry red chillies with a little water.
3. Add the ground coconut paste, rice flour, asafoetida, salt and ajwain seeds to Rava and maida mixture and combine everything well.
4. Heat 2 tbsp oil until it's smoking hot and add to the mixture and mix them with a spoon. Do not touch with bare hands as the oil will be too hot.
5. Once its cooled down a bit, knead into a soft dough with hands by adding very little water at a time to get a soft kodubale dough. Keep it covered for 15 minutes.
6. Heat oil in frying pan or a deep wok on medium heat.
7. While the oil is heating, take a spoonful of dough and hand roll it into 1/2" thick rope size and join the ends to make a circle. Repeat the steps and make about 6-8 kodubale in one batch.
8. Drop them into hot oil one by one and deep fry on low- medium heat for about 2-3 minutes and flip it and fry the other side also until both sides turn into golden brown color.
9. Remove on a kitchen towel, bring them to room temperature and store in an air tight jar.
Notes:
1. Make the oil very hot before adding to the flour mixture and it should make sound when poured on the flour mix.
2. Be careful while kneading the dough as the hot oil can scald your palm.
3. Keep the flame on low-medium while deep frying and give it enough time to fry, otherwise the kodubale will be crisp from outside but raw inside.
4. If the dough breaks while rolling, touch a little water or oil and knead the dough well and roll again. If it doesn't help add a little all purpose flour/maida and try again.
5. Fry Kodubale immediately after rolling if not it will break while frying.
I have adapted the recipe from Swayampaka channel. It's an easy recipe. Do give it a try and impress your family members :-)
Ingredients:
Chiroti Rava/Semolina/Small Sooji: 1/4 cup
All purpose Flour/Maida: 1/5 cup (little less than 1/4 cup)
Rice Flour: 1 cup
Oma/Ajawain/Carom seeds: 1/2 tsp
Salt: 1 tsp
Asafoetida/Hingu : 1/4 tsp
Oil: 3 tbsp + for deep frying
Fresh Coconut: 1/2 cup
Dry red chillies: 8-10 (Byadagi / kashmir non spicy variety)
Method:
1. Heat a pan and add all purpose flour and semolina and warm them for a min. Transfer to a mixing bowl, when it is still warm add 1 tsp oil and mix it well and keep it aside.
2. In a mixer jar grind together coconut and dry red chillies with a little water.
3. Add the ground coconut paste, rice flour, asafoetida, salt and ajwain seeds to Rava and maida mixture and combine everything well.
4. Heat 2 tbsp oil until it's smoking hot and add to the mixture and mix them with a spoon. Do not touch with bare hands as the oil will be too hot.
5. Once its cooled down a bit, knead into a soft dough with hands by adding very little water at a time to get a soft kodubale dough. Keep it covered for 15 minutes.
6. Heat oil in frying pan or a deep wok on medium heat.
7. While the oil is heating, take a spoonful of dough and hand roll it into 1/2" thick rope size and join the ends to make a circle. Repeat the steps and make about 6-8 kodubale in one batch.
8. Drop them into hot oil one by one and deep fry on low- medium heat for about 2-3 minutes and flip it and fry the other side also until both sides turn into golden brown color.
Notes:
1. Make the oil very hot before adding to the flour mixture and it should make sound when poured on the flour mix.
2. Be careful while kneading the dough as the hot oil can scald your palm.
3. Keep the flame on low-medium while deep frying and give it enough time to fry, otherwise the kodubale will be crisp from outside but raw inside.
4. If the dough breaks while rolling, touch a little water or oil and knead the dough well and roll again. If it doesn't help add a little all purpose flour/maida and try again.
5. Fry Kodubale immediately after rolling if not it will break while frying.
