Karnataka’s traditional snacks, crispy, crunchy, spiced rings with an irresistible addictive taste, that is – Kodbale my all time favorite snack. A perfect snack to munch for evening snack with a cup of tea or coffee, or to serve as an after school snack, to pack as a holiday snack totally it can be considered as any time snack which is yummy crunchy and delicious in taste.

Preparation time – 45 min

Cooking time –  45 min

Makes – 25 to 30 medium rings

Ingredients –

To grind –

Dry copra – 1/2 part

Green chilies – 5-6 (adjust to your taste)

Cumin – 1 tsp

To make the dough –

Rice flour – 2 cup

Chiroti rava / fine rava – 1/4 cup

Maida (all purpose flour) – 1/4 cup

Poppy seeds – 2 tsp

White sesame – 2 tsp

Asofoietida – 1/4 tsp (powdered)

Butter – 100 gm

Chilly powder – 1/2 tsp (optional )

Salt to taste

Cooking soda – 1 pinch (optional)

Oil for deep frying

Method –

To make or to prepare Kodubale/kodbale –

Heat a pan when it is hot dry fry rice flour, all purpose flour and chiroti rava one by one separately until it gets hot.

Cut dry copra into thin pieces (roughly to grind) add cumin and green chilies and make a dry powder then add little water and grind it to a paste and keep ready.

Add flours, poppy seeds, asofietida, sesame, red chilly powder, salt and a pinch of cooking soda toss it well, then add butter and combine with the flour properly, the consistency will becomes like..if you make a ball with dry mixture, it must form ….and it is the right consistency.

When the butter is tossed well with the mixture, Add grounded paste combine it with the mixture, add little water to make a soft dough. The consistency of the dough must be like rice dough as akki rotti dough, 

It will be little soft than chapati dough. Take a lemon size dough, grease a butter paper/ plastic sheet with oil.

Shape it to a 1/4 inch thick and 2 1/2 inch long cylindrical shape

Join the both the edges and  press it together, Heat the oil for deep frying in a pan or kadai at medium flame.

Make a uniform size of rings and keep ready to deep fry them.

When the oil is ready to deep frying, drop one by one rings into the hot oil gently. Cook in a medium flame, until they turn to golden brown on both the sides. It took me around 4-5 minutes per batch.

When it is golden brown and crisp remove it with a slotted spoon and drain excess oil in it, put it on a kitchen towel/paper napkin  to absorb excess oil in it. Continue the same for remaining dough in 3 to 4 batches.

Enjoy traditional crispy crunchy, spicy Kodubale/Kodbale with a cup of tea or coffee.

Allow it to cool at room temperature, then transfer it to an air tight container. It can be preserved for 15 – 20 days.

Tips –

To grind – You can add red chilly or green chilly to adjust to your taste.

You can add 1 ladle of hot oil instead of butter to prepare this recipe, Which also taste crunchy and delicious in taste.

You need to deep fry the Kodubale immediately after rolling them and shaping them or else they will dry up and crack when deep frying. So it is best to make them in batches of 6-8 and immediately deep fry them. Cover the rest of the dough when deep frying to prevent it from drying out.

You can use desiccated coconut or freshly grated coconut or dry copra to make grounded paste, but traditionally dry copra is added in preparation of kodbade, which gives a perfect flavor and taste to the dish.

You can also try my traditional recipe of Karnataka like Nippattu, chakli, karjikai, kajjaya,