South Indies - Kodubale
Friday, September 02, 2011Kodubale or Kodbale was my first ever post in the South Indies series. I thought this post & the pictures needed a bit of revamping, And, my Ajji made these yummy Kodubales for Ganesh Chaturthi this time, so here it is ..
I wanted to kickstart this series from a snack from a very own state, A snack that's a HOT favorite in Karnataka .. Yes, our very own 'Kodubale' . . . I really dont know how this name came about, but the literal translation from Kannada to English would be, Bangles made out of horns. Weird isn't it??
I wanted to kickstart this series from a snack from a very own state, A snack that's a HOT favorite in Karnataka .. Yes, our very own 'Kodubale' . . . I really dont know how this name came about, but the literal translation from Kannada to English would be, Bangles made out of horns. Weird isn't it??
I just love love love this snack. The ones made by my grand mother are the best ones I've ever had. She always made a huge batch for me during exam times, because I always needed something to munch on during studies. And, I cherish those days when we gathered around for coffee & munched on some gorgeous kodbales as we chatted endlessely . . .
You Will Need:
- Rice Flour - 4 cups
- All Purpose Flour/ Maida - 1 cup
- Dhalia/Roasted Gram/Hurigadle powder - 1 cup
- Fine semolina - 1cup
- Salt as per taste
- Red chilli powder - as per taste
- Curry leaves - finely chopped
- Hing/Asafoetida
- Grated coconut - 1 cup (optional)
- 2 tbsp Warm groundnut oil - for mixing
- Oil for deep frying
Method:
- Dry roast maida & fine semolina separately, for a couple of minutes & keep aside
- In a large bowl, combine, Maida, Semolina, Rice flour, Dhalia powder, salt & red chilli powder Hing, grated coconut, & 2 tbsp warm oil & mix well
- In another bowl, take the above mixture sufficient to fry one batch & add very little water & knead well to form a dough.
- The dough should be fairly hardTake a lemon-sized ball & roll it horizontally to a shape that resembles a Bread Stick
- Turn this into a ring by joining the ends
- Fry these in piping Hot oil until golden brown
- Remove with a slotted spoon & place it on a kitchen towel to remove excess oil
- Repeat the same process for other batches too
- Store in air-tight jars
Enjoi !!! Goes really really good with some good ol' Filter Coffee
NOTE:
- To prevent the dough from turning soggy, always make the dough as & when necessary
- Do NOT make a dough out of the entire mixture ahead of time, else Kodbales will not turn crisp
- I don't normally add coconut as the kodbales turn crisp without them too. A lot of people, including my Grandmother add coconut. It does not make a big difference in taste anyways.
- The key to crisp kodbales, is adding appropriate amount of water. Less water absorbs lesser oil.
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