20 April, 2017


Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh Tags:

Kodbale/Kodubale is a crunchy, spicy and one of the most popular snack from Karnataka. Almost everybody is a fan !! The main ingredient used is Rice flour along with ground spices and roasted gram. The most popular Sweet & spicy pair is…. Kodbale & Kobbari mithai (fresh coconut burfi), one can not just stop munching them at only one or two. As usual there are many variations in the method of making Kodbale, Though I learnt the basic recipe of Kodbale from my mother at a very young age, I make it in many variations. Every time when I prepare Kodbale I use different proportions of ingredients but never use maida in it. Somehow I don’t like adding maida. And shall share all the variations with you all.  


You may also like to check →   mixture , Shankranthi trail mix , om pudi/khara sev , thengolu , chakkuli , authentic muchhore , Sorghum/Jolada mixture


      Ingredients :

  • Rice flour – 2 cups
  • Grated dry coconut – 1/2 cup
  • Roasted gram – 1/2 cup
  • Cumin seeds – 1/2 tbsp
  • Carom seeds/Ajwain – 1/4 tsp
  • Red chilli – 8 Byadigi (for color) & 4 guntur ( spicy ones)
  • Hot Oil – 2&1/2 tbsp
  • Salt to taste (I have added 1/4 tbsp)
  • Oil to deep fry
  • Water enough to knead the dough


  • Grind together dry coconut, roasted gram, cumin seeds, carom seeds and red chilli to a fine (really really fine) powder without adding water
  • Combine well rice flour and ground powder in a wide container by adding salt
  • Now pour in 2&1/2 tbsp of hot oil over the flour mixture and combine again well
  • Keep it covered for 20 to 30 minutes

  • Now make a stiff and soft pliable dough adding little water at a time, in batches, Knead it really well

  • Pinch a portion of the dough and shape it into thick and long cigars and make sure it do not break (don’t put pressure)
  • Now roll the cigars in circular shape and join the end by pressing it softly
  • Make more circles like this with the remaining dough (5 to 7  at a time)

  • Now gently drop them into hot oil in batches of 5 to 7
  • Deep fry them on both the sides till golden brown, on medium flame

  • Remove from oil and line them on a kitchen towel to remove the excess oil
  • Repeat the same procedure with the remaining dough
  • Let it cool completely and then store it in a air tight container
  • Serve Kodbale/Kodubale with hot coffee or  kobri mithai or mysore pak