Kodubale is a crispy tea time snack. My mother would make it for me and my sisters during our summer vacations. I remember it was done in large batches filling huge stainless steel containers and would get exhausted in no time. I am sharing the recipe which my mother inherited from hers. So, here comes the recipe -
Rice Flour - 4 cups
Dry coconut - 1/2 shell(grated)
Roasted channa dhal - 11/2 cup
Red chilli powder - 2 tbsp (or to taste)
white sesame seeds - 1 tsp
Asafoetida/ hingu
Salt to taste.
This should make about 30 Kodubale/spicy bangles.
1. Grind the grated coconut and roasted channa dhal into a fine powder and mix it with the rice flour. add the chilli powder, salt and sesame seeds to it.
2. In a deep pan heat some oil. when oil is hot enough, add about 5 tablespoons of oil to the above and mix it carefully with a spoon. The mixture should form a ball when held tight in palm of your hand. If not, add some more oil to it.
3. Add water in small batches and kneed the dough until you fell the dough is palpable and doesn't crack.
Make them into long candy sticks(4" long), pinch the ends together and deep fry them in low flame by flipping them often.
Once it is hard to touch and fried to shown colour remove from hot oil, allow it to cool down. Serve with coffee/tea.
Rice Flour - 4 cups
Dry coconut - 1/2 shell(grated)
Roasted channa dhal - 11/2 cup
Red chilli powder - 2 tbsp (or to taste)
white sesame seeds - 1 tsp
Asafoetida/ hingu
Salt to taste.
This should make about 30 Kodubale/spicy bangles.
1. Grind the grated coconut and roasted channa dhal into a fine powder and mix it with the rice flour. add the chilli powder, salt and sesame seeds to it.
2. In a deep pan heat some oil. when oil is hot enough, add about 5 tablespoons of oil to the above and mix it carefully with a spoon. The mixture should form a ball when held tight in palm of your hand. If not, add some more oil to it.
3. Add water in small batches and kneed the dough until you fell the dough is palpable and doesn't crack.
