Who doesn’t like the crispy deep fried snacks? But with health consciousness setting in these days among people of all age groups, many control their temptation for deep fried foods. But sometimes fried food is all that we crave for… Especially when the weather out their is biting cold. So chill, once in a while please your taste buds n enjoyyy….
Today’s post is a gem among Karnataka’s traditional snacks, crispy, crunchy, spiced rings with an irresistible addictive taste, that’s -“Kodubale / Kodbale” – my all time favorite. Perfect as an after school snack or just something to munch along during movies,picnic or long chitchats with guests. They are always a hit.It is also one of those dishes made for festivals like krishnajanmashtami and diwali. “Bale” in kannada means bangles and “kodu” is horns. Since this snack is ring shaped, i assume someone named it as “horn shaped Bangles”.
My mom’s kodubale are one of the best i have ever had .She packs a whole bunch of this as a send off snacks to relatives who visits us. Being kids we used to have these rings in our fingers and munch endlessly. Though it is easily available in most condiments but according to me they don’t match the taste of original kodbales.After eating those yummy homemade crunchies, i can never enjoy this snack bought from store.
The ingredients required and procedure to make is very simple. But just a little patience required to roll it and deep fry it. But the end result is worth all this. Here goes my mom’s signature dish…
Print Recipe KODUBALE Yum
Heat a pan and dry roast maida till its warm.Keep aside to cool.
Grind coconut, dhania,jeera,red chillies n curry leaves to a fine paste.
In a large mixing bowl,add rice flour,maida,powdered roasted gram,ground masala,hing,ajwain seeds &salt .Mix well .
Now add about 2 tbsp very hot oil to the kodubale mix.Mix well. Add water in small batches to form a soft pliable dough.Knead well.
Now, heat the oil for deep frying in a kadai or pan on medium flame.
Next roll kodubale.Take a lemon size dough,gently roll on a flat surface to make a thich rope like and press the ends to form a ring.Press it well to seal the edge.Similarly make about 8-10 rings and keep aside.
Once the oil is hot,gently drop the ring into hot oil in batches of 8-10 depending on the size of the kadai used to deep fry.Deep fry them on medium low flame on both sides till they turn crisp.
Once done, remove from oil and transfer to a paper towel.
Repeat the same for the remaining dough.
Store the kodubales in air tight containers once cooled. Remains fresh for min 20 -25 days ( if u r able to control ur temptation n store Enjoyy these delicious,crunchy n spicy kodubales as your tea time snack
- Always knead the kobubale dough well .Else theyl break while rolling . they might also break while frying.
- Dont make a huge batch of kodubale, keep them waiting and then deep fry them in small batches. this way rolled rings would dry out n break while frying. So ideally make about 8-10 rings, deep fry.While frying , simultaneously you can do your next batch of rings.
- Check the oil readiness by dropping a small ball of dough into the oil. It has to come up immediately. this shows that oil has attained the right temperature n you can gently slide the kodubales.
- While dropping the prepared rings, the flame should be high,once they float to to top,reduce the flame to medium or medium low flame and fry till they become crisp.The secret of getting crunchy kodbales lies here.
- In case you are making them in large quantity , dont add water to whole mix. Instead divide into parts, add water only to 1st part ,knead well n do rings.Once the 1st part is over ,add water to next part. This way kodbales will nt turn soggy.
- You can also add 1-2 tbsp fine sooji to the mix to make it extra crisp.