Kodubale Recipe – Traditional Karnataka Tea Time Snack
Kodubale, a beloved snack from Karnataka, is a crispy, savory ring-shaped treat that’s perfect for any tea-time indulgence. Though it requires a bit of preparation, the effort is well worth the flavor-packed results. With a delightful blend of spices, coconut, and a satisfying crunch, this traditional recipe will surely become a favorite in your kitchen. Here’s how to recreate this delectable snack at home!
Ingredients
For Grinding:
| Ingredient | Quantity |
|---|---|
| Fresh coconut | 1/2 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chillies | 6 |
| Water | 3 tablespoons |
For the Dough:
| Ingredient | Quantity |
|---|---|
| Rice flour | 2 cups |
| Sooji (Semolina/Rava) | 1/4 cup |
| All-purpose flour (Maida) | 3/4 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Asafoetida (Hing) | 1 teaspoon |
| Salt | 1 teaspoon, or to taste |
| Sesame seeds (Til) | 2 tablespoons |
| Hot oil | 1/2 cup |
| Oil for deep frying | As required |
Preparation Time
20 minutes
Cooking Time
40 minutes
Instructions
Step 1: Prepare the Coconut-Chili Paste
To begin, gather all your ingredients and prepare them. In a mixer grinder, add the fresh coconut, cumin seeds, and dry red chillies. Grind them together into a smooth, thick paste. Add water as needed to help blend the mixture. Set this coconut-chili paste aside.
Step 2: Mix the Dough
In a large mixing bowl, combine the rice flour, sooji (semolina), all-purpose flour (maida), and ajwain (carom seeds). Add asafoetida (hing) and salt to the mixture. Next, incorporate the prepared coconut-chili paste into the flour mixture. Add hot oil to the dough and mix everything thoroughly.
Knead the dough until it’s firm and smooth. If needed, sprinkle a little water to adjust the consistency. The dough should be firm enough to hold its shape, but smooth and pliable at the same time.
Step 3: Shape the Kodubale
Divide the dough into small, lemon-sized portions. Roll each portion between your palms to form a smooth ball. Then, using your fingers, roll each ball into a long, cylindrical shape about half an inch thick.
Cut the rolled dough into 1.5-inch long strips and gently press the ends of each strip together to form a ring shape, ensuring the ends are well sealed. Repeat the process for the remaining dough portions.
Step 4: Heat the Oil
Heat enough oil in a deep frying pan to fully submerge the Kodubale rings. Make sure the oil is at a medium heat – if the oil is too hot, the outside will burn before the inside cooks; if too cold, the Kodubale will absorb excess oil and become greasy.
Step 5: Fry the Kodubale
Carefully drop the Kodubale rings into the hot oil one at a time, ensuring they don’t stick together. Fry them in batches, turning occasionally to ensure they cook evenly and brown on all sides.
Fry the Kodubale on low to medium heat to allow the dough to cook all the way through while developing a crispy golden-brown exterior. It should take about 7-10 minutes per batch, depending on the size of your frying pan and the heat of the oil.
Step 6: Drain and Cool
Once the Kodubale are crisp and golden, remove them from the oil and place them on paper towels to drain excess oil. Let them cool completely before storing.
Step 7: Serve and Enjoy
Once cooled, transfer your freshly made Kodubale to an airtight container to preserve their crispness. Serve these crunchy, flavorful rings as a delightful tea-time snack, and watch as they disappear in no time! Perfect for family gatherings, parties, or whenever you crave something savory.
Nutritional Information (Per Serving)
Approximate values based on standard serving sizes (values can vary depending on the quantity of oil absorbed during frying)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~150-200 kcal |
| Protein | ~2-3 g |
| Carbohydrates | ~25-30 g |
| Fat | ~6-8 g |
| Fiber | ~1-2 g |
| Sodium | ~150-200 mg |
Kodubale brings the flavors of Karnataka right into your home with every bite. These crispy, coconut-infused rings are perfect for pairing with a hot cup of tea, offering a traditional, savory snack that’s sure to become a staple in your culinary repertoire.
