Kodubale Recipe

Chef Nora Benson

18 Aug, 2023

Looking for a crispy and delicious snack that's easy to make at home? Try our kodubale recipe! This South Indian favorite is made with rice flour, chana dal, and a blend of flavorful spices. Follow our step-by-step instructions and expert tips to create perfectly crispy and spicy kodubale that will impress your friends and family. Whether you're a seasoned cook or a beginner, our kodubale recipe is the perfect way to discover the delicious flavors of South India.

Kodubale

Publisher: Lofty Recipes
Cuisine: Indian
Category: Appetizer
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 25 kodubale
Calories: 100 calories

About this recipe

Kodubale is a popular savory snack that hails from the state of Karnataka, India. It's a crispy, crunchy, and incredibly delicious treat that's enjoyed by people of all ages across the region.

What makes kodubale unique is its shape - it's a small, circular snack that looks a bit like a pretzel.

It's made by mixing together rice flour, all-purpose flour, grated coconut, hot oil, sesame seeds, red chili powder, asafoetida, and salt. The dough is then shaped into small rings, which are deep-fried until golden brown and crispy.

The resulting snack is a flavor explosion in your mouth - crispy, crunchy, and packed with a delicious blend of spices. Kodubale is the perfect snack for any time of day - it's great as a mid-morning treat, a snack during the day, or as a light bite in the evening.

And because it's made from simple, wholesome ingredients, it's a healthier alternative to other fried snacks.

So whether you're looking for a tasty snack to enjoy with your afternoon tea or want to impress your guests with a unique and delicious appetizer, kodubale is definitely worth a try!

Kodubale recipe background

Kodubale is believed to have originated in the state of Karnataka, which is located in the southern part of India. It's a popular snack that's enjoyed across the state and is especially popular during festivals and celebrations.

The word "kodubale" is derived from the Kannada language, which is spoken in Karnataka. "Kodu" means horn and "bale" means bangle or bracelet. The snack is named so because of its unique shape, which resembles a horn or bangle.

Kodubale has been a part of the region's culinary traditions for many years and is a favorite among locals. It's also gained popularity across India and is now available in many other parts of the country as well.

While the exact origins of kodubale are unknown, it's believed to have been influenced by the cuisine of neighboring states such as Andhra Pradesh and Tamil Nadu. Today, kodubale is considered to be a quintessential part of Karnataka's food culture and is enjoyed by people of all ages and backgrounds.

Why make this recipe?

First and foremost, kodubale is an incredibly delicious snack that's packed with flavor. The combination of rice flour, all-purpose flour, grated coconut, sesame seeds, and spices creates a unique and irresistible taste that's sure to delight your taste buds.

It's a perfect snack to munch on while watching a movie, enjoying a cup of tea or coffee, or even as a party appetizer.

Secondly, making kodubale at home is a fun and rewarding experience. It's easy to prepare, and the process of shaping the dough into small rings is a great activity for kids and adults alike. Plus, you can customize the recipe to your liking by adjusting the amount of spices or adding your own personal touch.

Thirdly, kodubale is a healthier alternative to other fried snacks as it's made from simple, wholesome ingredients like rice flour and coconut. By making it at home, you have control over the quality of the ingredients and the amount of oil used for frying.

Finally, kodubale is a traditional snack from the state of Karnataka, India, and making it at home is a great way to connect with the region's culture and cuisine. By trying out this recipe, you'll get to experience the flavors and traditions of a different part of the world.

All well said, kodubale is a delicious, easy-to-make, and healthier snack that's perfect for any occasion. So why not give it a try and impress your friends and family with your culinary skills!

What does Kodubale taste like?

Kodubale has a unique and delicious taste that's hard to describe in just a few words! The combination of rice flour, all-purpose flour, grated coconut, hot oil, sesame seeds, red chili powder, asafoetida, and salt creates a complex and flavorful snack that's both crispy and crunchy.

The initial taste is slightly salty and savory, with hints of sesame and coconut. As you chew, the flavors deepen and you'll start to taste the spiciness from the red chili powder and the slightly bitter, pungent flavor of asafoetida. The texture is crunchy and crispy, with a satisfying bite.

Kodubale has a bold and flavorful taste that's perfect for anyone who loves savory snacks with a little bit of spice. It's a great snack to enjoy on its own or with a cup of tea or coffee.

What is Kodubale made of?

Rice Flour: It's the main ingredient in this recipe and gives kodubale its signature crispy texture. It's made from finely ground rice and is commonly used in many Indian snacks and dishes.
All-purpose Flour: It's added to the dough to give it a little bit of elasticity and help the kodubale hold its shape.
Grated Coconut: It's used to add flavor and texture to the kodubale. Freshly grated coconut is preferred, but you can also use desiccated coconut.
Hot Oil: It's added to the dough to give kodubale its crispy texture. Make sure the oil is hot enough before adding it to the dough.
Sesame Seeds: They add a nutty flavor and crunch to the kodubale. Toasting the sesame seeds before adding them to the dough will enhance their flavor.
Red Chili Powder: It's used to add a little bit of heat to the kodubale. You can adjust the amount to your liking.
Asafoetida: It's a pungent spice that's commonly used in Indian cuisine. It adds a unique flavor to the kodubale.
Salt: It's added to the dough to enhance the flavor of the kodubale.
Water: It's added to the dough to bring the ingredients together and form a firm dough.

Note: All of these ingredients are easily available at most grocery stores and are commonly used in Indian cooking.

Equipment required for this recipe

Mixing Bowl: You'll need a large mixing bowl to knead the dough. A food processor can also be used to mix the dough.
Rolling Pin: You'll need a rolling pin to roll out the dough into thin, rope-like shapes. A wine bottle or any other cylindrical object can also be used as a substitute.
Knife or Scissors: You'll need a knife or scissors to cut the rolled-out dough into small pieces. A pizza cutter or kitchen shears can also be used as a substitute.
Deep-frying Pan: You'll need a deep-frying pan to fry the kodubale. A wok or a Dutch oven can also be used as a substitute.
Slotted Spoon: You'll need a slotted spoon to remove the fried kodubale from the hot oil. A metal sieve can also be used as a substitute.
Paper Towels: You'll need paper towels to absorb any excess oil from the fried kodubale. A clean kitchen towel can also be used as a substitute.

All of these equipment are commonly found in most kitchens. If you don't have any of these, you can try using a similar item that you have on hand or improvise with what you have.

How to make Kodubale

Make crispy & spicy South Indian kodubale at home with our easy recipe! Follow our step-by-step instructions & expert tips for perfect results.

Ingredients

1 cup rice flour
1/2 cup maida (all-purpose flour)
1/4 cup roasted gram dal powder (putani powder)
1/2 cup grated coconut
2 tbsp hot oil
2 tbsp roasted sesame seeds
1 tbsp red chili powder
1 tsp asafoetida (hing)
1 tsp salt
Oil for deep-frying

Instructions

In a mixing bowl, combine rice flour, maida, roasted gram dal powder, grated coconut, hot oil, roasted sesame seeds, red chili powder, asafoetida, and salt. Mix well.
Gradually add water and knead into a smooth dough. The dough should be firm and not too soft.
Divide the dough into equal-sized balls.
Roll each ball into a thin log shape, and join the ends to form a circle.
Press the edges gently to seal them.
Heat oil in a deep frying pan.
Once the oil is hot, reduce the flame to medium heat.
Carefully slide the kodubale into the hot oil and fry till golden brown and crisp.
Remove the kodubale from the oil and drain on a kitchen paper towel.
Store the kodubale in an airtight container once they have cooled down.

How to serve Kodubale recipe

Allow the kodubale to cool completely before serving. They should be crisp and crunchy once they're cooled.
Arrange the kodubale on a serving platter or in a bowl. You can serve them as is, or you can sprinkle some chaat masala or chili powder on top for added flavor.
Serve the kodubale as a snack or appetizer with your favorite chutney or dip. Mint chutney, tamarind chutney, or coconut chutney all pair well with kodubale.
You can also serve kodubale as part of a larger spread of Indian snacks and appetizers, such as samosas, pakoras, and bhajis.

Enjoy the crispy, crunchy, and flavorful kodubale with your friends and family!

Rated: 4.9 of 5.0 from 639 reviews.

Recipe Tags: Kodubale, Kodubale Recipe, Recipe, Ring Murukku, Kodbale, Top rated

What to serve Kodubale with

Kodubale is usually served with a variety of chutneys or dips. Some options to consider include:

Mint Chutney: This chutney is made with fresh mint leaves, cilantro, green chilies, and lemon juice. It's tangy, spicy, and goes well with the crunchy texture of kodubale.
Tamarind Chutney: This sweet and sour chutney is made with tamarind paste, jaggery, and a blend of spices. It pairs well with the spicy flavor of kodubale.
Coconut Chutney: This chutney is made with fresh coconut, green chilies, ginger, and cilantro. It's creamy and adds a mild, coconutty flavor to the snack.
Tomato Ketchup: If you're looking for a simple and easy dip, tomato ketchup works well with kodubale. It adds a sweet and tangy flavor to the snack.
Spicy Yogurt Dip: Mix some plain yogurt with a blend of spices like cumin, coriander, and red chili powder to create a spicy and cooling dip that goes well with the crunchiness of kodubale.

These dips and chutneys can be prepared in advance and refrigerated until you're ready to serve the kodubale. Enjoy the crispy, crunchy, and flavorful kodubale with your favorite dip or chutney!

My recommendations and tips

Use fresh ingredients: Always use fresh and good quality ingredients for making kodubale. This will ensure that the snack has the best flavor and texture.
Toast the sesame seeds: Toasting the sesame seeds before adding them to the dough will enhance their nutty flavor and aroma.
Use hot oil: Adding hot oil to the dough will give kodubale its signature crispy texture. Make sure the oil is hot enough before adding it to the dough.
Knead the dough well: Kneading the dough well is important to ensure that the ingredients are well combined and the dough has the right texture.
Don't add too much water: Add water gradually and only as much as needed to make a firm dough. Adding too much water will make the dough sticky and difficult to shape.
Shape the kodubale carefully: Shaping the kodubale can take some practice, but it's important to get the right shape to ensure even frying and a consistent texture.
Fry in batches: Fry the kodubale in batches to ensure that they cook evenly and don't stick together.
Store in an airtight container: Once the kodubale has cooled completely, store them in an airtight container to keep them crispy and fresh for longer.

Kodubale storage ideas

Once the kodubale have cooled down completely, store them in an airtight container at room temperature.
Make sure the container is completely dry before storing the kodubale, as any moisture can cause them to become soft and lose their crunchiness.
Kodubale can be stored for up to two weeks at room temperature, but it's best to consume them within a week for the freshest taste and texture.
If you live in a humid climate, you can store the kodubale in the refrigerator to extend their shelf life. However, refrigeration may affect their texture, so it's best to bring them back to room temperature before serving.
If you're storing multiple types of snacks in the same container, make sure they're all completely cooled down before adding the kodubale, as any residual heat can cause the kodubale to become soft.

By following these tips, you can ensure that your kodubale stay fresh and crunchy for as long as possible.

Potential ingredients substitutes

Rice flour substitute: If you don't have rice flour, you can substitute it with wheat flour or all-purpose flour. The texture and taste of the kodubale may vary slightly, but it should still turn out crispy and delicious.
Chana dal substitute: Chana dal can be substituted with split yellow peas or split green gram. These lentils have a similar texture and taste and should work well in the recipe.
Red chili powder substitute: Red chili powder can be substituted with cayenne pepper or paprika, depending on your spice tolerance. Adjust the quantity according to your taste preferences.
Asafoetida substitute: Asafoetida can be substituted with garlic powder or onion powder. These will add a similar savory flavor to the kodubale.
Curry leaves substitute: Curry leaves can be substituted with bay leaves or basil leaves. These herbs will add a different flavor to the kodubale, but should still taste delicious.