20 April, 2017
Kodbale | Kodubale | Spicy rice rings type 1 |
Posted in : Snacks| Roasted| Baked| Deep fried| Steamed| on by : Divya Suresh Tags: celebrations, festival snacks, home made, Karnataka, KODBALE, Kodubale, rice rings
ಕೋಡುಬಳೆ| ಕೋಡ್ಬಳೆ |
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, Even I make this 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 : measuring cup used – 250 ml
- 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
PROCEDURE :
- 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 along with hot coffee or Kobri mithai or Mysore Pak
Here it is for you to check one more variant of Kodubale , which I insist you to check without fail