Padmas Navaruchi

HOW TO MAKE KODUBALE, ARE YOU INTERESTED TO KNOW? Especially my North Indian friends, because it is entirely a new snack for them. This KODUBALE made out of RICE FLOUR LOOKS LIKE A RING OR MORE LIKE A BANGLE, This snack is quite common in the state of KARNATAKA. Because of its Shape, Taste, Crunch, and Spices, it is an Outstanding TEA TIME SNACK, licked by all age groups. It is very easy to make.

LET US SEE THE INGREDIENTS NEEDED FOR KODUBALE

INGREDIENTS

1. Rice flour-1.5 cups
2. Fine semolina or rava-1/4 cup
3. All-purpose flour or maida-1/4 cup
4. Fried gram-1/4 cup
5. Red chilly powder-2 teaspoon
6. Dry coconut gratings-1/2 cup
7. Cumin seeds (jeera)-1 tablespoon
8. Gingelly seeds(white til)-1 tablespoon
9. Asafoetida (Hin
10. g)-1 pea nut size
11. Oil-2.5 table spoon +500ml for deep frying.
12. Water 100 ml or as needed to knead the dough.
13. Table salt-1 teaspoon

PREPARATION FOR THE KODUBALE

• Take maida and dry roast on low flame for one Minute.
• Grind fried grams to a fine powder.
• Grate coconut and grind it roughly.

KNEADING THE DOUGH FOR KODUBALE

1. Take a mixing bowl or a big plate (parath).
2. Take 1.5 cups of sieved rice flour.
3. Also, sieve rava and ground fried gram.
4. Put roasted maida into the mix.
5. Add fine rava or Soojee
6. Add red chilly powder, ground dry coconut, cumin seeds, gingelly seeds (TIL), Asafoetida (Hing), and salt. Give it a fine mix.
7. Now heat oil till it smokes and put on the ingredients you just mixed.
8. Mix all with a spoon initially, as the oil is hot.

•  Then mix again with your hand and see if you can form a lump with the help of your palm and fingers. If yes, the flour mix is ready to knead.

• Now gradually add water and start kneading the dough.
• The dough should not be too soft, BUT SOFT ENOUGH TO ROLL WITHOUT CRACKS.

 METHOD  OF SHAPING THE  KODUBALE

• You can immediately start making the KODUBALE, as shown in the video.

IMG_5687

• Meanwhile making this, you can keep oil to heat in a deep fry pan.
• When hot enough reduce the flame and put the KODUBALE TO FRY ONE BY ONE SLOWLY.

• Fry till the color changes and then flip all.
• It takes 8 -10 mts to fry crispy.

• When done remove with the help of a rod and put on a kitchen towel.

  CRISPY, CRUNCHY, SPICY, AND TASTY KODUBALE OR RICE RINGS ARE READY-TO-EAT

YOU CAN NOT RESIST EATING

NOTE; DO NOT ALLOW KNEADED DOUGH TO REST. FINISH FRYING IN CONTINUATION OR ELSE IT WILL BECOME SOFT.