Kodubale: The Spicy Evening Snack from Karnataka
Kodubale is a delectable snack from Karnataka. It is a fiery yet crispy snack mostly made as a monsoon snack or for the festivals such as Diwali, Krishna Janmashtami, and Ganesh Chaturthi.
Kodubale has two words – “Kodu” means horn and “bale” means bangle – as the snack is in the exact shape of the bangle and pressed in two horn-like ends of the dough. There are some other dishes similar to this with some tiny alterations in the recipe. There are Kadboli and kadaboli prepared in Maharashtra and Andhra Pradesh.
The snack has some extra calories because of its deep frying activity in a pan full of oil. The servicing size would be 30-50 grams, and the calories for that will be approximately 150.
Recipe of Kodubale:
- 2 cups Rice flour
- 1/2 cup All-Purpose Flour
- 1/2 cup Gram flour
- 3/4 cup Dehydrated Coconut
- 1/2 teaspoon Asafoetida
- One teaspoon Red Chilli powder
- 1/4 cup softened butter or ghee
- Sunflower Oil
- Pour the ingredients such as Rice flour, All Purpose Flour, Gram flour, Dehydrated Coconut, Asafoetida, and Red Chilli powder in the blender and blend it well.
- Then, make a dough with the resultant mixture.
- Make lemon-size balls with the dough.
- Now, roll every ball will your palm into a half an inch thick and long roll.
- Cut the roll into 1.5-inch length and join the ends to create a circle. Repeat this process for every dough rolls.
- Heat the oil in a pan for deep frying and drop the circles one by one gently without breaking it.
- Keep the flame on low to medium heat to cook the circles from inside and wait until it gets lightly brown.
- Then, take them out and drain the oil.
- Serve them.
- While making the dough, if you want, use some water.
- If you are using butter, try to use a softened one, not a melted one.
- If you are using ghee, use it without melting it.
Kodubale can last up to a few weeks. You can store it in an airtight container and serve it when needed. This morsel would be a perfect evening snack with a cup of tea. Do try it.
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