20 April, 2017

KODBALE| KODUBALE| SPICY RICE RINGS-1| ಕೋಡುಬಳೆ| ಕೋಡ್ಬಳೆ

Posted in : SNACKS - ROASTED/BAKED/DEEP FRIED/STEAMED on April 20, 2017 by : Divya Suresh Tags: celebrations, festival snacks, home made, Karnataka, KODBALE, Kodubale, rice rings

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