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.

Add the rest of the ingredients to the bowl (except the oil) and mix them to combine.

Heat the 2 tablespoon 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 a soft pliable dough. Rest the dough for about 15 minutes.

In the meantime, 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 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 in a paper towel-lined bowl.

Repeat the same with the rest of the dough and once cooled transfer them to an airtight container.