Kodubale
- 65 min
- medium
- Serves 4
Kodubale is a Karnataka snack made with rice flour, maida and coconut, shaped into rings and fried until crisp. Medium-spicy, serves 4, about 50 minutes.
Good for: Diwali, Party, Rainy Day
Ingredients
Maida2 tbsp
Rice Flour160 grams
Fried Gram dal, Powdered20 grams
Coconut, Grated14 grams
Red Chilli Powder3 grams
Asafoetida0.5 grams
Salt1 tsp
Oil2 tbsp
Water, For Kneading120 ml
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 1391kcal | 5564kcal |
| Protein | 4.2g | 17g |
| Carbohydrate | 39g | 158g |
| Fat | 135g | 540g |
| Fibre | 2.3g | 9.2g |
| Sugar | 0.4g | 1.6g |
Method
Get ready by measuring the rice flour and maida. Grind the fried gram dal into a fine powder. Grate the coconut and keep the chilli powder, asafoetida and salt ready.
Dry-roast the maida in a kadai on low flame for 2 to 3 minutes. Stir continuously until it feels warm and the raw smell goes, but do not let it change colour. Transfer it to a plate and cool it.
Mix the rice flour, roasted maida, powdered fried gram dal, coconut, chilli powder, asafoetida and salt in a bowl. Heat 2 tablespoons oil on medium flame for 1 minute until hot but not smoking. Pour it over the flour and mix carefully with a spoon. Add water little by little and knead for 3 to 4 minutes until the dough is firm, smooth and does not crack.
Take small portions of the dough and roll each one into a thin rope. Join the ends to make small rings, pressing the joint well so the rings do not open. Keep the shaped rings covered with a cloth while you finish the rest.
Heat oil in a kadai on medium flame for 5 to 6 minutes. Drop a small piece of dough into the oil; it should rise slowly with steady bubbles. Slide in a few rings without crowding the kadai.
Fry each batch on medium-low flame for 4 to 5 minutes, turning the rings gently, until the bubbles reduce and the rings become crisp and light golden. Remove them to a plate lined with paper. Fry all the rings in about 15 minutes, bringing the oil back to medium heat before each batch.
Cool the kodubale completely for about 15 minutes before serving or storing. They become crisp as they cool.
Before you start
- How long does Kodubale take?
- 1 hour 5 minutes from start to finish. That is 25 minutes of preparation and 40 minutes of cooking.
- How many people does Kodubale serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kodubale vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kodubale spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kodubale?
- 160 grams Rice Flour, 20 grams Fried Gram dal, 14 grams Coconut, 3 grams Red Chilli Powder, 0.5 grams Asafoetida, 2 tbsp Maida, and a few more listed on this page.
- Do I need a pressure cooker for Kodubale?
- No, it is cooked in an open pot.
- How many calories are in Kodubale?
- About 1391 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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