Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka
Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.
Prep Time
10min
Cook Time
7 to 8min
Prep Time
10min
Cook Time
7 to 8min
Ingredients
Grind to paste
Instructions
  1. Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  2. Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  3. Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  4. Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  5. Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  6. Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  7. Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  8. once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  9. Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don’t finish them before that)
  10. Hope you try it out make and enjoy!!
Recipe Notes

 

 

Karnataka cuisine, snack, Kodubale

Notes and Tips:

  1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
  2. Don’t forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
  3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
  4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
  5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
  6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
  7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
  8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
  9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
  10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
  11. My Mom sometimes uses 1 whole coconut it gives real taste.

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