KodubaLe is a famous traditional snack of Karnataka, particularly in south india. It’s a spicy fried item that goes well with tea; coffee or now-a-days even with a mug of beer ;). This particular dish originated many years back and I can vouch that grandmas age band used to make the best of the lot – after all the experience, patience and skill required to do it.
It’s fairly easy to prepare but involves persistence and a bit of endeavour:). But once ready, you can keep it in an air tight container for about 15days to 1month and enjoy it whenever you want - as a evening snack with hot hot coffee on a rainy day or just as a nibble while studying for your exams or even just while watching some TV program or just to give some company for your guests......you just need a bahana to take the pleasure of this crunchy snack!
Yesterday along with my mom, I attempted making these kodubaLes and it was really an enjoyment – initially we went on eating kodubaLes while checking if the spice/salt was right proportion and finally got just the right thing in there. Now-a-days all these foods items r so easily accessible in most of the stores which has made the busy city life much simpler but still somehow I fancy homemade ones where you know what all goes into it and of course the flavours does matter :)!
Heres my version of KodubaLe which I have picked up from my mom :)
Rice flour – ½ kg
Red chilli powder – 4tsp
Freshly grated coconut – 1cup
Cumin seeds – 2 tsp
Maida/Plain flour – 2tsp (dry roasted maida)
Hot oil/Ghee – 2 tbsp
Putani pudi/hurgadle pudi/roasted Bengal gram powder– ½ cup
Salt to taste
Oil for frying
- Grind cumin seeds and coconut in a mixie without adding water to a fine powder. Add all the above ingredients along with the grinded mixture in a thali or a big plate one after the other and mix well with hands.
- To this add hot oil or ghee and mix well again with hands. Next add little water at a time and blend with your hands to make smooth firm dough. Knead well and keep it covered.
- Take lemon sized dough and roll it smoothly on a flat plate without putting much pressure to form a long thread like structure. Then join this thread end to end to form the ring shape or bangle shape OR you could also make 2 or 3 rounds and keep it aside as show in the picture (You can give the desired shape).
- Repeat the same procedure with rest of the dough.
- Heat oil in a kadai or a pan, drop around 6-8 of these prepared rings into the oil and deep fry them on a medium flame.
- Turn around couple of times and fry them until golden brown in color. Remove them on a paper towel to take off the excess oil.
- Now once KodubaLe is cooled, its ready to get into an air tight container and later into our tummy as and when required ;)
Hope you all enjoy my KodubaLes :)! Have a nice day!