Kodubale

Kodubale

Kodubale or Kodbale is a specialty savoury snack from Karnataka. If you wonder how it gets its name: Kodubale literally translates to ‘kodu’ meaning ‘horns’ of cattle and ‘bale’ meaning ‘bangle’. The roundel or drop shape of this savoury delight made by pressing together the two pointed ends of a dough roll, resembles the horns of cattle joining to form a ring like shape…. So probably that’s how it gets its name!

Traditionally, made during festivities, this spicy & crispy snack can store upto a week or more. It is customary to make sweets and savouries in bulk to last through the long festival season, be it Dasara, Diwali or any other special occasion. They are a delicious treat to munch on any day and can also make a perfect little treat to go along with your tea or coffee too.

The are many variations of this snack which varies regionally. Main constituents of the kodubale dough are rice flour and maida. Rice lends this snack the crispiness needed and maida helps in binding the dough. Red chillies and ajwain (carom seeds) are an integral part of the recipe. Some recipes call for adding a blend of fresh coconut, red chillies and asafoetida too. I somehow feel that adding fresh coconut reduces it’s shelf life though. At times, rice is replaced with chiroti rava (fine semolina) too.

I have very faint memories of my mom making them tirelessly. So, obviously when I decided on making them myself, I called my mom first to learn her version of the recipe… afterall mom makes the best! Mom patiently explained the recipe along with the minute do’s and don’ts. She also suggested checking with my aunt who makes the mini version of these kodubale. Needless to say, it takes twice as much time to shape the mini kodubale! But, the mini ones fry quicker in oil and also help in controlling portion size! 🙂 You can make them a little bigger and proportionately thicker as done traditionally. Join the tips of your index finger and thumb… the circle thus formed should give you a rough idea of the regular kodubale size.

Sharing my aunt’s mini Kodubale Recipe below. If you are excited to explore more options, do check out my other Savoury Jar Snacks Recipes:

Kodubale Recipe

1 Cup = 240 ml

Ingredients:

  • Rice flour – 1 cup
  • Maida – 1 cup
  • Red chilli powder – 1 tbsp
  • Ajwain/ carom seeds – 1-1/2 tsp
  • Salt – 1-1/2 tsp
  • Hot oil – 75 ml
  • Water – 150 ml approx. for kneading
  • Oil for deep frying

Instructions:

1. Sieve rice flour and maida together into a large mixing bowl. Discard residue if any.

2. Add red chilli powder, ajwain and salt.

3. Give the dry ingredients a good mix.

4. Add a ladleful of hot oil.

5. With a spoon mix well breaking lumps if any. Mix with your fingers rubbing the oil well into the flour mix such that it comes together and can hold shape.

6. Add water little by little. Note: If making a bigger batch, make dough in batches. Else, dough becomes soggy until you shape the kodubale. Adding water to make dough in batches, helps keep it nice and firm.

7. Mix well.

8. Continue to knead it well and bring it to a semi-stiff chapati dough like consistency.

9. For ease of making, I have divided the dough into smaller portions. I started with four parts and worked out to smaller portions further on.

10. On a rolling board, roll each portion to form thin logs.

11. I made mini kodubale here with 1/4 inch thickness and size just enough to wrap around my index finger. Note: You can make them a little bigger and proportionately thicker as done traditionally. Join the tips of your index finger and thumb… the circle thus formed should give you a rough idea of the regular kodubale size.

12. Shape all the kodubale and keep them ready. A well kneaded dough will ensure that kodubale do not dry up while you go through the entire lot. Note: While you are tackling the last portion of the dough, heat oil for deep frying. Use a thick-bottomed kadai. By doing this oil will be ready to use for deep f frying by the time you shape all the kodubale.

13. Fry the mini kodubale in batches of 20-25 on medium-low heat until golden brown and crisp. (Note: Frying on high heat will turn them brown on the outside very quickly and leave the inside soft and we don’t need them that way.) Once the bubbling of oil reduces considerably, kodubale are done frying. Scoop them out onto a kitchen paper towel to blot excess oil if any.

14. Once they cool down to room temperature, store them in an airtight container to maintain crispiness. Enjoy this savoury, spicy & crispy jar snack during festivities or for anytime munching.

Serving suggestion: Here’s my family favourite – add 1/4 cup curd and 2 tsp putani chutney to a bowl. Mix well. Add mini kodubale to it and enjoy this yummy treat. Guess what, you can try this with chakli too and trust me it tastes incredibly delicious!

Tried this Kodubale Recipe? Leave a comment below, let me know how it turned out. Click a picture and send a DM or share on Instagram and tag @theredplatechronicles , I would love to see your creation. To see more of my work, follow me on:

Have a great day!
Love
M❤️

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