AI-generated image
Kodubale
Spicy rice flour rings
ಕೋಡುಬಳೆ: crisp, spicy rice-flour rings fried for Krishna Janmashtami in Karnataka
In Karnataka homes the Krishna Janmashtami spread of chakkuli, unde and avalakki always has a tin of kodubale beside it: little rings of rice flour, semolina and coconut ground with dried red chilli and cumin, rolled by hand and fried until they snap. They are spicy, nutty and very crunchy, and also go into Diwali and Gowri festival tins. Common mistake: making the ropes too thick, so the rings stay soft inside; roll them pencil-thin and fry on a medium heat until the sizzling dies down and they feel light. Chef's tip: grind the coconut with the chillies to a dry paste with no water; extra moisture makes the rings oily.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 7 oz rice flour
- 2 tbsp fine semolina (chiroti rava)
- 1 ¾ oz fresh grated coconut
- 6 dried red chilliesByadgi for colour
- 1 tsp cumin seeds
- 1 pinch hing (asafoetida)
- 1 tsp salt
- 2 tbsp hot oil
- ½ cup hot waterabout
To fry
- 3 ¼ cups oil for deep-frying
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Grind 1 ¾ oz fresh grated coconut, 6 dried red chillies and 1 tsp cumin seeds to a coarse, dry paste without water.
3 minStep 2: Dry-roast 7 oz rice flour and 2 tbsp fine semolina (chiroti rava) on a low heat for 3 minutes until warm and fragrant but still white. Tip into a bowl.
3 minStep 3: Add the paste, 1 pinch hing (asafoetida) and 1 tsp salt, pour over 2 tbsp hot oil and rub it in. Add ½ cup hot water little by little and knead to a soft dough that does not crack.
5 minStep 4: Pinch off small pieces and roll them on a board into pencil-thin ropes about 10 cm long. Join the ends to make rings.
20 minStep 5: Heat 3 ¼ cups oil for deep-frying to about 350°F. Fry the rings in batches for 5–6 minutes, turning, until golden and the sizzling has almost stopped.
20 minStep 6: Drain on paper and cool completely before storing airtight for up to 3 weeks.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 3 g
- Carbs
- 25 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kodubale take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
