Crispy Kodubale Recipe: Authentic South Indian Snack
30 minutes
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About Crispy Kodubale Recipe: Authentic South Indian Snack
Dive into the delightful world of Kodubale, a beloved South Indian vegetarian snack hailing from Karnataka. These irresistible, crunchy rings are deep-fried to perfection and boast a unique blend of rice flour, roasted gram dal, and aromatic spices. A perfect treat for any occasion, Kodubale offers a satisfying savory experience.This recipe provides a step-by-step guide to creating authentic Kodubale, ensuring a crispy and flavorful outcome every time. The combination of textures and spices makes it an ideal accompaniment to a hot cup of coffee or tea, perfect for sharing with loved ones or enjoying as a special afternoon snack.Whether you're a seasoned cook or a culinary novice, this recipe makes crafting these delicious rings surprisingly easy. Get ready to impress your family and friends with this authentic taste of South India!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Rice Flour
- 1/4 cup All-Purpose Flour maida
- 1 tbsp Semolina rava
- 1/4 cup Peanuts groundnuts
- 1/4 cup Pigeon Peas gram dal, roasted, split
- 3/4 tsp Carom Seeds ajwain
- 1/2 tsp Salt or to taste
Wet Ingredients
- 1/4 cup Coconut fresh, grated
- 1.5 sprigs Curry Leaves
- 3-4 Chili Peppers chilies, dried, red
Other Ingredients
- 1 tbsp Butter
- 1/4 tsp Asafoetida hing
- 2.5 tbsp Oil for mixing dough
- 2 cup Oil for deep frying
Instructions
Prepare the Dry Spice Mixture
- Grind the groundnuts, asafoetida, and roasted gram dal into a fine powder using a spice grinder. Set aside.
Prepare the Wet Spice Paste
- Grind the curry leaves, fresh coconut, and dried red chilies into a coarse paste using a blender or food processor. Add a little water if needed to achieve a smooth paste.
Combine the Ingredients
- In a large bowl, combine the rice flour, all-purpose flour, semolina, carom seeds, salt, and the prepared dry spice powder. Add the butter and mix well.
Temper the Dough
- Heat 2-3 tablespoons of oil in a small pan. Pour this hot oil into the flour mixture and mix well. This helps to create a crispy texture.
Add the Wet Paste
- Add the prepared wet spice paste to the flour mixture. Mix well to form a soft, pliable dough. Add a little water if necessary to bring the dough together.
Knead the Dough
- Knead the dough thoroughly until it becomes smooth and elastic. Cover and let it rest for about 10-15 minutes. This allows the flavors to meld together.
Shape the Kodubale
- Take a small lemon-sized portion of the dough and roll it into a long cylindrical shape between your palms.
Form the Rings
- Join the ends of the cylindrical shape to form a ring. Press gently to seal the ends. Repeat with the remaining dough.
Deep Fry the Kodubale
- Heat the remaining oil in a deep pan or wok over medium heat. Carefully drop the Kodubale rings into the hot oil, ensuring not to overcrowd the pan.
Fry to Golden Brown
- Fry the Kodubale, flipping occasionally, until they are golden brown and crispy. This takes about 3-4 minutes per batch.
Drain and Serve
- Remove the fried Kodubale from the oil and place them on a paper towel-lined plate to drain excess oil.
Final Step
- Serve the Kodubale warm or at room temperature. Store in an airtight container to maintain their crispness.
Recipe Notes
Expert Tips for Perfect Kodubale
- For extra crispy Kodubale, allow the dough to rest for at least 30 minutes after kneading.
- Don't overcrowd the pan while frying. Fry in batches to ensure even browning and crispiness.
- Adjust the amount of red chilies according to your spice preference. Start with fewer chilies and add more if desired.
- For a richer flavor, use ghee (clarified butter) instead of oil for frying.
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Recipe Nutrition
Calories: 1660kcalCarbohydrates: 48gProtein: 9gFat: 162gSaturated Fat: 26gPolyunsaturated Fat: 40.8gMonounsaturated Fat: 81.6gSodium: 380mgFiber: 4gSugar: 1g
Neeru Gupta
Articles: 53
4 Comments
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Looks so yummy! Excited to make it.
Thanks for the inspiration! Looks tasty.
I’m loving this recipe already!
Nice recipe