Kodubale Recipe | Karnataka Kodbale Recipe | Diwali Snacks Recipes

Kodubale or Kodbale is another famous snack from the state of Karnataka.There is also a similar version in Andhra called Chegodilu and Ring Murukku in Tamilnadu.The shape is same for all the versions it is like a ring(bangle) but each version looks and tastes different.I am a big fan of Andhra style Chegodilu and Karnataka style Kodbale. But after my marriage I got introduced by my mil to another version of Chegodilu with moong dal which is also yummy,I will blog it sometime later.

Coming to today's post Kodubale - the addition of roasted gram powder gives a nice taste to kodubale. Every family has its own version of kodubale recipe while few add ground fresh coconut mixture to the dough and few add maida or chiroti rawa to the dough etc.Also you get various sizes of kodubales in the shops - mini, regular and big. I love the mini kodubales from a place called Chintamani in Karnataka, it tastes so nice - crunchy and soft to bite at the same time.Kodubale is even added to the famous Karnataka style bhel puri - Churmuri , the broken crispy and soft bites of kodubale makes the churmuri taste even more yummy.Now off to the Kodubale recipe.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Kodubale | Kodbale Recipe:

Yields : 20-22 | Author: Prathibha

Prep time: 20 mins | Cooking time: 30 mins | Total time: 1 hr

Cuisine: Karnataka | Category: Snacks

Ingredients:

2 cups Homemade Rice flour

1/2 cup Roasted gram powder(putnala podi/hurigadale podi)

1/4 cup grated Dry/Fresh Coconut(optional,but recommended)

2 tsp Red chili powder

2 tsp White Sesame seeds

1/8 tsp Carom Seeds(Ajwain)

1/4 tsp Asafoetida

Salt to taste

4 tbsp hot Oil

Method:

• If you are using fresh grated coconut grind it with red chili powder and salt with little water to a fine paste. If you are using grated dry coconut add directly to the rice flour.
• In a big bowl take home made rice flour and add ground roasted gram powder,grated dry coconut,salt,red chili powder,carom seeds, white sesame seeds, salt, asafoetida and add hot oil and mix everything nicely.Leave the mixture for 5 mins.

• Divide the mixture into 3 portions and sprinkle little water on one porion and prepare a soft dough.Roll the dough in a circular motion using your palm for 2-3 mins, be gentle while rolling this dough unlike the usual roti dough.
• Prepare small lemon sized balls out of the dough and roll each ball into long thin pipe as shown in picture and join the ends to form a ring.

• Meanwhile heat oil and keep the flame on low to medium.If you put a small ball of dough it rises to the dough immediately creating bubbles which indicates that the oil is ready for frying.
• Gently slide few kodubales one by one into the hot oil and let them fry on low to medium flame until they turn golden brown.Only after that you can flip them to the other side and fry them again.

• Remove them using kodubale steel rod or slotted spoon and drain them on paper towels.
• Repeat the process with the remaining portions of the dough by mixing with water, shaping them into kodubales and deep fry them.

Let them cool completely and store them in air tight container.Serve them with a cup of chai/coffee.They can be stored for 2-3 weeks.

Notes:

1. I have not added the coconut in kodubale that day but I highly recommend you to add it.
2. You can even add finely chopped curry leaves while making the dough.
3. Always knead the dough in small batches when you are making in large quantity otherwise kodubales will become soggy.
4. Also always fry them on low-medium flame otherwise they cook faster outside and stay doughy inside when fried on high flame.
5. Knead the dough gently as mentioned otherwise they end up breaking while rolling or deep frying.

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