Indian
Vegan
SpicyKodubale
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.
- Prep
- 35 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 220 kcal
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
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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).
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