Tuesday, April 18, 2017

Crispy Kodubale

I love Kodubale it's so crispy and crunchy traditional and regional delight of Karnataka and this is my fav tea time snack there are many variations again for this recipe and  ...this is  no doubt one perfect recipe of this gorgeous tea time snack where I have nailed the texture and comes out Perfect every single time . The key to this texture is when it is fried in a simmer gas flame until they turn golden . This can be stored in a air tight container upto a week ..Do try this and leave in your feedback :)


1/2 cup Desiccated or fresh coconut

1/4 cup water

2 tsp Red chilli powder

1 cup Rice flour

1/4 cup fine Semolina

1/4 cup Maida / Plain Flour

1/2 tsp Hing /Asafeotida powder

1 tsp Jeera

1/2 tsp salt

2 tbsp Hot oil  + oil for frying


  • Grind coconut and red chilli powder to a fine paste adding 1/4 cup water and keep aside.
  • In a Deep mixing bowl add in rice flour, salt, Fine semolina, Maida and mix all this well.
  • Add in Jeera and give it a good mix .
  • Heat 2 tbsp oil in hot pan when it comes to smoking point add in the flours (such that when you drop oil on the flour it must sizzle).
  • Add in the paste and mix in all the flours to bind into a smooth dough add little water if u can't bind (Don't add more water as it wont get crispy).

  • Pinch out a small portion of the dough and roll into thin logs (like shown in the picture  cut into small bits then add join the ends to form the shape of the kodubale or you can even shape them into roundels . Repeat this process with the remaining dough and arrange .
  • Heat oil to a smoking point then simmer to a med flame and drop it in all these kodubale in small batches and deep fry till golden. 
  • Store in a air tight container it stays fresh for 10 - 12 days .