Kodubale is a traditional snack from Karnataka which is made from rice flour and roasted gram flour along with some coconut and spices. This snack is one of the most popular in Karnataka and is perfect as a tea time snack. It takes a little bit of patience to shape the kodubales, but it is an effort worth the time spent. The kodubales stays fresh for a very long time when stored in an airtight container.
Karnataka is a state in South West India, bordered by Arabian Sea, Maharashtra, Goa, Andhra Pradesh, Tamil Nadu and Kerala. Bangalore is the largest city in the state and is also the capital. Kannada is the widely spoken and official language. Cauvery and Krishna are the two major rivers flowing through the state.
The Cuisine of Karnataka has several vegetarian and non vegetarian specialties. The food habits and the cuisine are widely influenced by the bordering South Indian states and Maharashtra. There is also some diversity in the core food habits of North and South Karnataka.
My akka (Cousin Sister) was brought up in Bangalore and she was the one who I had asked to help me choose a recipe for Karnataka. She had asked couple of her friends and passed along this wonderful recipe for Kodubale. This is the first time I have eaten this snack and it will definitely be one of the savory I will make this Diwali. I also referred to the recipe from Sia’s blog, Monsoon Spice.
‘Kodu’ means horn and ‘Bale’ means bangles in Kannada. I am assuming this is how the snack got its name. The dough is shaped pencil thin like a cigar or horn and the made into a circle like a bangle and then pinched to connect. The thinner the kodubales are the crispier they fry. Also it is very important to fry the in low flame; otherwise it will become too dark outside and still remain soft inside.
When I made the first batch I had shaped them pretty thick and I could just not get it to crisp. The next batch was thinner, but still not enough to yield the crispy texture I was looking for. Then I started making them really thin and that is when it was perfect. My little one really enjoyed taking a bunch of this in his fingers and snacking on them. It was so cute that I could not resist taking a picture of it.
Preparation time – 15 minutes
Cooking time- 45 Minutes
Difficulty level – Medium
Ingredients – Makes about 50 small kodubales
- Rice flour – 1 ½ cups
- Maida/All purpose flour – ¼ cup
- Pottukadalai /Roasted gram – ½ cup
- Desiccated coconut – ½ cup
- Red chili powder – 1 ½ tsp
- Asafetida – ¼ tsp
- White sesame seeds – 2 tbsp
- Oil – 2 tbsp plus more to deep fry
- Salt – to taste
Procedure to make Kodubale –
- Dry roast the rice flour and maida for about 5-7 minutes until they get heated through and turn aromatic. It is not important for them to change color. Transfer it to a large bowl.
- Grind the pottukadalai and the coconut to a fine powder and add it to the bowl with the rest of the flours.
- Add the rest of the ingredients to the bowl (except the oil) and mix them to combine.
- Heat the 2 tbsp of oil in a small pan and add it to the flours. The oil should be very hot and it should bubble up when adding it to the flour. Now slowly add water and make soft pliable dough. Rest the dough for about 15 minutes.
- In the mean time, heat oil in a wide pan to deep fry the kodubales. Take small marble size dough and roll it into a thin pencil shape log. It should be slightly thicker in the middle and taper off at the ends. They should be about 3-4 inches in length and less than ¼ inch in thickness. Join the edges and pinch to seal. Make a few (about 5-7) depending on the size of the pan you are using to fry them. Keep the rest of the dough covered when working since they dry up very quickly and could crack when rolling. Also do not shape too many, since they could dry and break. Shape the next batch when the first batch is frying.
- Once the oil is hot enough, drop the shaped kodubales slowly into the hot oil and then reduce the heat to medium low. Fry them on both the sides until golden brown. Do not fry the kodubales in high heat since the outside will become dark and the inside will remain soft. Drain them on paper towel lined bowl.
- Repeat the same with the rest of the dough and once cooled transfer them to an airtight container.