Friday, 30 August 2013


Just passed the festival of Krishna Janmashtami, very soon many more festivals are queued up for the year. Coming next is Ganesh Chaturthi. India is a land of festivals, no wonder in that as it is a Secular Country housing main four religions with each religion having sets of festivals throughout the year and are celebrated with immense fervor. Not only in India even abroad the Indians try their best to celebrate these festivals. Well as promised I had to put up the recipe of Kodubale today.
Kodubale as the name goes is a savory snack from the state of Karnataka. As the name suggests 'Kodu' means Horn and 'bale' means Bangle. Though not sure why the dish is named so. This recipe calls for patience and effort. Here goes the recipe.

Makes 40 Kodubales 
Rice flour- 1 cup
Maida/All purpose flour-1/4 cup
Fine semolina/Rava-1/4 cup
Red chilly powder-1 tsp
Hing/Asafoetida-1/4 tsp
Dry coconut gratings-1/2 cup
Oil-4 tbsp. + to deep fry
Water-3/4 cup (I used 3/4 cup, use accordingly to get a stiff dough)
Salt to taste
  1. In a pan add both semolina and maida and sauté till they warm up a bit.
  2. To that add 1 tbsp. of oil and mix well to get crumbly texture.Let it rest for a while say 5-10 mins.
  3. Then add rice flour to that mixture. Then add red chilly powder, hing, coconut gratings, salt and mix well using hands.
  4. In a pan heat up 3 tbsp. of oil and pour 1 tbsp. of very hot oil over to the mixture and check if you hear a sizzling sound, if yes, pour the remaining 2 tbsp. over it and give a good mix using hands. The mixture hence formed should be able to hold shape as well as break away when pressed slightly.
  5. Add water little by little and prepare a stiff dough.
  6. Pinch off a small ball of the dough and roll it on a flat board in the form of a vertical rod 4 inches long.
  7. Bring the tips of the rod together and form the bangle or circle and join them at the edges.
  8. Roll out around 5-6 such rings and keep ready.
  9. Heat up the oil and when hot drop these rings into the oil by sliding them through the sides of the wok.
  10. Deep fry them till crisp and golden on all sides.
  11. Spread them on a kitchen towel to soak the excess oil.
  12. Store them in an airtight container after they are completely cooled. 
       Click on the pictures below to get idea from pictorial representation



My Krishna was happy after eating these :)
  1. I used dry coconut gratings hence it was easy, if you do not have that use fresh coconut gratings but ensure that you dry roast them little before using.
  2. Add water little by little, too much at a time may spoil the dough.
  3. Use exact measure mentioned. Do not change, if at all want to prepare in small batch reduce the ingredients measure by half. If you want more double the measure.
  4. Do not fry in very hot oil. It will not be crispy. Fry in medium to low heat till golden and crisp.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Cutchi Kitchen, Gujarati zaika

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