Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
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).
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.
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.
Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
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)
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
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.
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)
Hope you try it out make and enjoy!!