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Kodubale is a well-known snack from Karnataka prepared from rice flour, maida, coconut, and red chillies. These are spicy and make the perfect afternoon snack. Kodubale dishes are typically prepared for celebrations like Krishna Janmashtami and Diwali/Deepavali. In Tamil Nadu, people amke rings called murukku that resemble kodbale in both appearance and shape. However, the flavour and preparation are completely different. Kodubale/kodbale is best eaten while wearing it in your fingers, which is why kids adore it.
It is spiced with fragrant spices and includes some crunchy coconut, rice flour, and roasted gram flour as its main ingredients. As is totally obvious, people like thin-crust pizza over traditional pizza. Therefore, crispy snacks are definitely not an exception, right? Yes, it is the ideal snack—just the correct mix of spiciness —and the perfect amount of crispiness.
Kodubale is a combination of the Kannada words "bale" for bangles and "kodu," which indicates horn. This is how the snack's name came to be. And trust us, if you look at kodubale, you'll see that it's been designed to resemble a bangle.
The dough is shaped into a very thin horn-like shape and formed into a bangle by attaching both ends, which are then joined together by pinching the ends to resemble horns. It will appear to be a bangle. What a delicious snack, no? Delicious, crispy, and spicy snack in the shape of a bangle that can be made quickly and easily from scratch. Here’s how you can make at home.
Ingredients:
1½ cups Rice Flour
¾ cup Roasted Gram or 1/3 cup of Roasted Gram flour
¼ cup Maida or Plain Flour
2 tbsp of fine Sooji
1 tsp Red Chilli Powder (add per taste)
¼ tsp of Hing
1 tbsp Butter or Oil
2-3 springs of Curry Leaves, it should be finely chopped
Salt to taste
Oil for deep frying
Method:
To begin, powder the roasted rice gram and set it aside. Add plain flour, salt, chilli powder, hing, chopped curry leaves, rice flour, roasted gram powder, fine semolina, and other ingredients to taste. They should be thoroughly mixed. Add the rice flour mixture to a tbsp of hot oil. You should now combine them using your fingertips to achieve the correct consistency. To create a soft, malleable dough, add a small amount of water. Keep regularly adding water. Now set this aside for 30 minutes. On a medium burner, heat up the oil for deep frying. While the oil is heating, pinch the large-sized dough and roll it into cigars that are 14 inch thick and 2-2 ½ inches long. While rolling out, use light pressure to ensure that the cigars are smooth and unbroken. On both sides, join the ends. Gently drop them into the heated oil. Depending on the size of the pan, 6-7 per batch. They should now be deep-fried over a medium flame until both sides are golden brown. Now take them out of the pan and put them on a plate. Remove the extra oil with the use of a kitchen towel. Continue doing this until you are done. After allowing them to reach room temperature, store them in an airtight container. This tasty and crunchy kodubale is now ready to be served, but before you do, make sure you have a cup of tea or coffee.
