Kodbale is a popular spicy and crunchy snack from Karnataka and southern Indian states and it would be available in every grocery store and tea stall. Kodbale is a type of murukku in a ring shape and prepared during festivals and liked by all age groups. Kodbale is also as popular as chakli and other types of murukku.
You can also prepare a whole-wheat version instead of using all-purpose flour. Adding a few more teaspoons of rice flour and using steamed all-purpose flour would make the kodbale crispy. There are many other versions of Kodbale but the one which I'm preparing is a popular homemade version of Kodbale.
- Rice flour - 1 cup
- All-Purpose Flour - 1/4 cup
- Chiroti rava - 1/4 cup
- Curry leaves - few, finely chopped
- Red chili powder - 1 tbsp
- Ghee - 1 tbsp
- Cumin - 1 tsp
- Sesame seeds - 1 tsp
- Hing - a pinch
- Cooking oil - for deep fry
- Curry leaves - few
- Salt as per taste
Preparation
Kodbale is typically eaten as an evening snack with a cup of tea/coffee.
- Take a bowl.
- Add a cup of rice flour, 1/4 cup of maida, 1/4 cup of chiroti rava, finely chopped few curry leaves, a tsp of sesame seeds, a tbsp of red chili powder, a tsp of cumin, a pinch of hing and salt as per taste.
- Mix these ingredients together.
- Take a tadka (tempering) pan and add 1 tbsp of ghee.
- When the ghee melts, transfer it into a bowl which has flour mixture.
- Mix it with the help of a spoon until it is hot and then mix it well with your hands.
- Ensure no lumps exist.
- Add water little by little and make a thick dough.
- Take a small portion of the dough and make small dough balls.
- Take a dough ball, roll it, and make kodbale shape dough by folding it into a ring shape.
- Do the same with the other dough balls and keep them aside
- Fry the kodbales.
- Take a frying pan to add cooking oil for deep frying.
- Let the cooking oil heat for some time.
- When the cooking oil is hot enough, drop the kodbales carefully into the hot oil and fry them on a low flame until they become crispy and golden brown in color.
- When they become crispy and golden brown in color, transfer them into serving plate.
- Fry a few curry leaves in hot oil for 2 to 3 seconds and use them to garnish kodbales.
- That's it! The crunchy and spicy kodbales are ready to eat.
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