Monday, November 17, 2014

Kodubale | Kodbale | Crunchy Rings

Kodubale is another one of our favourite namkeens or crispy snacks. These highly addictive snacks are something I make occasionally at my home. They never survive beyond a day as they are so tasty that we are always looking for excuses to munch on them! Last month they were the favoured namkeen for Diwali. Though I made so many different Diwali snacks and sweets, these were the first to disappear, with demands being made for a second round!!

1 cup chawal atta (rice flour)
1/2 cup maida (all purpose flour)
1 cup dessicated coconut (dry)
1/4 cup dhalia (roasted dry gram)
1 tsp ajwain
Salt to taste
6-7 kari patta (curry leaves)
1/3 cup tsp saboot dhania (coriander seeds)
1 tsp jeera (cumin seeds)
1/4 tsp hing (asafoetida)
2 red chilies
2 tbsp hot oil
Oil for deep frying

  1. Grind the roasted gram to a fine powder, and mix into a large mixing bowl with the rice flour, asafoetida, ajwain, and salt to taste.
  2. Place the all purpose flour in a pan and gently roast it until fragrant. Add this to the mixing bowl.
  3. Now grind the coconut, curry leaves, cumin seeds, coriander seeds, and red chilies to a fine paste with a couple of tablespoons of water.
  4. Mix this masala into the flour mix. Next add the hot oil. Mix all ingredients together very well.
  5. Turn this mix into a soft but not sticky dough adding no more than a teaspoon of water at a time.
  6. Cover and set aside for at least 30 minutes.
  7. Heat the oil in a kadai (heavy wok) until smoking. Then reduce the heat to a medium low.
  8. Now roll the Kodubale. Pinch a walnut sized amount of the dough. Gently roll this on a surface until a thickish rope is formed.
  9. Turn the rope on itself to form a ring. Press ends together and seal.
  10. Repeat until all the flour is used.
  11. Fry 4-5 Kodubale on a medium heat on both sides until crisp.
  12. Remove from the oil and drain on a paper towel. Repeat with all the rings. 
  13. Cool completely and store into an airtight container.

Good to Know
  • Kodubale are traditionally made very hot and spicy. Adjust heat by adding red chilies as per taste.
  • For a different flavour, replace the curry leaves with a 1/4 cup cilantro leaves.
  • Kodubale can be made with fresh coconut too. Just replace the dry coconut with the same quantity of fresh grated coconut. 
  • The quantity of water needed to bind the dough reduces when fresh coconut is used. 
Vegan Recipe, Nut Free recipe, Dairy Free Recipe

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