Crispy Kodubale is really a yummy snack and is very famous in South India. My mom does real, yummy crispy Kodubale. I was just waiting for my mom to come to my place and do this crispy Kodubale.
Thank you Amma for preparing the Crispy Kodubale for us.
Recipe Requested by Harshala Rajesh.
Try this recipe and I am sure you will not be disappointed. Here goes the recipe of this ...
Rice Flour: 3 cups
Putani/Fried Bengal Gram: 1/2 cup
Grated Fresh Coconut: 1 cup
Chilli Powder: 1/4 cup
Jeera Seeds: 1 tsp
Asafoetida : 1/2 tsp
Oil for mixing the dough: 1 tbsp
Oil for deep frying
1. Powder Putani/Fried Bengal Gram to a very fine powder.
2. Mix this powder with rice flour.
3. Grind coconut, jeera seeds, pepper, asafoetida and chilli powder to a fine paste by adding little water in between.
4. Next mix the paste from step 3 with the riceflour/putani mixture (see the picture below).
5. Take a portion of the mixture from step 4 and add little water to make a dough.
Note: Please do not add water to the step 4 mixture and make dough at one time. Take small proportions and make dough out of it. Dough should be such that you can make 6 -8 rings at a time.
6. From the dough make small balls out of it and make rings as shown in picture.
7. Heat the oil in the kadai and next deep fry the rings/kodubale in a medium flame.
Your delicious, crispy Kodubale is ready to eat.
Note: Repeat the same process from Step 5 to Step 7 for the entire Step 4 mixture.
You need to deep fry immediately after rolling the rings from dough.
Sending this recipe for the event Dish Name Starts with K
Sending this recipe to Srivalli's Snacks Mela
Cool !! Will try next time ! You guys are making me homesick :(
very nice to see kodubale recipe
First time in your blog!, makes me feel like home, I am from Karnataka, my cooking style is more like kannadigas, as I was born and brought up in Bangalore, I make kodbale just like you, minus pepper corns, I have one in my draft learnt from amma, the best kodbales, Mmm.., I know the taste of it.., beautiful clicks.., I came here from vani's Mysoorean, and liked the moolangi gojju, and I am going to try it..