In the rich culinary landscape of Karnataka, one snack stands out as a favourite among tea enthusiasts - the delectable Kodubale. With its irresistible blend of flavours and crispy texture, Kodubale has become synonymous with tea time indulgence in this southern Indian state.
The word Kodubale comes from the Kannada words ‘kodu’ (horn) and ‘bale’ (bangle). Since the ring-shape is reminiscent of a bangle that's made by pressing the two horn-like ends together, this could be the inspiration behind the name.
The cuisine of Karnataka is a delightful blend of flavours, colours, and textures, influenced by the region's geography, history, and cultural diversity. One of the defining features of Karnataka's food traditions is the abundant use of locally grown ingredients. Rice and rice products are a staple food, with dishes like Bisi bele bath, and Vangi baath being among the most well-known of the state.
Kodubale also features rice, in the form of rice flour and this savoury snack has captured the hearts and taste buds of locals and visitors alike. From its distinctive ring shape to the aromatic spices that infuse each bite, Kodubale offers a delightful combination of flavours that perfectly complement a cup of tea or coffee.
Here's a traditional recipe for Kodubale:
Ingredients:
- 1 cup rice flour
- ¼ cup all-purpose flour (maida)
- 2 tablespoons roasted gram dal (putani)
- 2 tablespoons grated coconut
- 1 tablespoon red chilli powder (adjust to taste)
- 1 tablespoon sesame seeds
- 1 tablespoon hot oil
- 1 tablespoon ghee (clarified butter)
- ½ teaspoon asafoetida (hing)
- Salt to taste
- Oil for deep frying
Method:
- In a mixing bowl, combine the rice flour, all-purpose flour, roasted gram dal, grated coconut, red chilli powder, sesame seeds, hot oil, ghee, asafoetida, and salt. Mix well to combine all the ingredients evenly.
- Gradually add water, a little at a time, and knead the mixture into a firm dough. The dough should be pliable and not too sticky. Adjust water or flour as needed to achieve the right consistency.
- Take a small portion of the dough and roll it into a thin rope-like shape, about 5-6 inches long.
- Bring the two ends of the rope together and twist them to form a tight spiral shape, resembling a ring. Press the ends gently to seal the ring.
- Repeat this process with the remaining dough, shaping them into Kodubale rings.
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, carefully drop a few Kodubale rings into the oil and fry them until golden brown and crispy. Fry them in batches, ensuring not to overcrowd the pan.
- Remove the fried Kodubale using a slotted spoon and drain the excess oil on a paper towel.
- Allow the Kodubale to cool completely before storing them in an airtight container.
Enjoy the crispy and flavorful Kodubale with a cup of tea or coffee!
Note: Kodubale can be stored in an airtight container for a few weeks and make for a perfect snack anytime.
