For this month’s Indian Cooking Challenge, Srivalli selected a nice crunchy savoury snack from Karnataka. Kodbale is a very famous snack in Karnataka and I have enjoyed it during my stay in Mysore. When I was in college, I once attempted to make Kodbale myself with out mom’s help at home following a recipe from a local news paper. The result was disastrous. The recipe mentioned adding channa dhal without soaking it. I didn’t know whether there was a printing mistake or the recipe it self was wrong. When I dropped the first batch of kodbales in oil, there was a lot of spluttering. My mom came to my rescue. She closed the oil pan with lid and switched off the stove and when the spluttering stopped, she removed all the kodbales from oil. Then we picked all the channa dhal from the dough ( which was a tough task) and then shaped the kodbales again and then fried it. This time there was no spluttering and it was quite nice. But I stayed away from making it. For the challenge, there were two recipes provided and those recipes were from very renowned food bloggers. So I set out to prepare it with confidence. The first type I prepared was from Latha Narasimhan of The Yum Blog. The fried ring were so crunchy and delicious. For kids you can reduce the amount of chilly powder. And the secret of getting the kodbales crunchy lies in frying it on low flame. But while dropping the prepared rings, you need to have the temperature high and when they start floating to the top, the flame should be switched to low and then they should be fried until golden brown. This method gives nice crunchy kodbales. If you fry it only on low flame, they go hard and when you fry it only on high flame, they don’t become crunchy even after browning. They just remain soft.
Rice Flour-1 cup
Roasted Gram/ Porikadalai/ Pottukadalai-1/4 cup
Grated Kopra/ Dry Coconut-1/4 cup
Maida/ All Purpose Flour-1/4 cup
Wheat Flour-1/4 cup
Hing/ Asafoetida-1/8 tsp
White Sesame Seeds-1 tbs
Red Chilly Powder-1/2 tsp
Oil- For Deep Frying
- Roast wheat flour and maida until aromatic.
- Keep aside and let it cool.
- Grind together roasted gram and kopra until you get a fine powder.
- In a bowl mix rice flour with roasted wheat flour and maida, powdered kopra and roasted gram and salt.
- Mix in hing, red chilly powder and sesame seeds.
- Add ghee and mix well.
- Add water little by little to make a soft dough.
- Keep the dough covered while preparing kodbales.
- Pinch a small marble sized ball from the dough and roll it into a ball.
- Place the ball on a rolling board and roll it into a thin log with sharper edges.
- Bring together the edges and press to seal the circle.
- Prepare the remaining kodbales with the dough.
- Heat oil and add the prepared kodbales in batches.
- Fry on medium flame until the sizzling stops and the kodbales are golden.
- Drain oil and transfer to a plate.
- When cool store in air tight jar.
Prepare a soft dough.
Pich a small portion of the dough and roll it into a ball.
Roll the ball into a rope.
Now press the two ends together to form a ring. Press it well to seal the edge.
Deep fry until golden and enjoy.