Kodubale, a deep fried snack made using rice flour and other spices. The trick to getting a crisp and staying crisp kodubale , is to fry them in medium hot oil and the right balance of ingredients.
Ingredients
Makes 20-25 medium ones
1/2 cup rice flour
1/4 th cup all purpose flour/maida
1/4 th cup fine semolina/ rava
1 tablespoon butter
2 tablespoons sesame seeds
2 spicy dry red chillies or as per taste
1/4 th cut desiccated coconut
Salt to taste
Water to knead dough
For palak kodubale
1/2 cup rice flour
1/4 th cup all purpose flour/maida
1/4 th cup fine semolina/ rava
2 tablespoon hot oil
2 tablespoons sesame seeds
4 green chillies or as per taste
1/4 th cut desiccated coconut
1 cup washed palak leaves
Salt to taste
Water to knead dough
Method
- For the plain KODUBALE , in a pan add rice , maida and semolina.
- On very low flame roast the flour for less than a minute.
- The flour should be just warm to touch not hot.
- Transfer the flour to a bowl and in the same pan melt butter.
- Pour the butter onto the flour.dry mix the flour and the butter.
- Add salt and sesame seeds and give a good mix.
- In no a Mixer , add red chillies and coconut.pulse until a coarse mix.
- Add it to the flour and mix well.
- Now add water little at a time and make a soft dough.
- Heat oil on medium.
- Once the dough is made it is important that the kodubale is made and fried. If the dough is kept longer , it will absorb lot of oil and break .
- Take tiny portions of the dough and on the roll each piece of dough into a even log and bring together both ends and press to make a circle.
- Repeat the same for the rest of the dough and deep fry on medium.
- This step takes time.
- Remove the kodubale when light brown since the colour becomes deeper when cooled down.
Method
- For the plain KODUBALE , in a pan add rice , maida and semolina.
- On very low flame roast the flour for less than a minute.
- The flour should be just warm to touch not hot.
- Transfer the flour to a bowl and in the same pan heat oil.
- Pour the oil onto the flour.dry mix the flour and the oil.
- Add salt ,cumin and sesame seeds and give a good mix.
- In no a Mixer , add green chillies , palak and coconut. Make a smooth paste.
- Add it to the flour and mix well.
- Now add water little at a time and make a soft dough.
- Heat oil on medium.
- Once the dough is made it is important that the kodubale is made and fried. If the dough is kept longer , it will absorb lot of oil and break .
- Take tiny portions of the dough and on the roll each piece of dough into a even log and bring together both ends and press to make a circle.
- Repeat the same for the rest of the dough and deep fry on medium.
- This step takes time.
- Remove the kodubale when light brown since the colour becomes deeper when cooled down.
- Note – The kodubale made with oil and butter have different texture. With butter , the kodubale is crispy and brittle. With oil kodubale is crisp.
- Once cooled down , store in an airtight container and it stays crisp for 15-30 days.
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