Kodbale is a popular anytime snack very popular in Karnataka. Kodu means horn and bale means bangle in Knnnada. Popularly made during festival times and a great send off snack with kids who leave their home town to move out for higher education to other cities and stay in hostels. I had several friends who guarded these yummy crispy snacks in their rooms after their return from their family homes. Justifiably so.
Knead the dough to a smooth but firm texture make coils like the one shown .
Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold .
Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
Note the small cracks on the kodbale, which means they are fried well and very crunchy.
2 cups rice flour.
1/2 cup maida
1/2 cup fried gram dal ( puttani ) pottukadalai
1/2 cup dry coconut powder. Readily available in store these days.
1/4 cup hot oil or 1 tbsp melted ghee. Personaly I prefer hot oil.
salt to taste
1tsp chilli powder
pinch of asafoetida powder
1 tsp white sesame seeds
oil for deep frying.
Powder the fried gram dal and coconut powder to very fine texture. Lightly roast the rice flour and maida for 2 to 3 minutes.
In a large bowl mix all the flours , the roasted flours and the powdered flours. Add the hot oil or ghee , salt, asafoetida pwder, sesame seeds, chilli powder and knead to a thick smooth dough. To check , try rolling a small ball , in t a long pencil like coil and see if crack appear i the coil, you need to soften i a bit by adding a tbsp of water , be careful not to make it too soft sticky dough.
Meanwhile keep the oil to heat and start preparing the kodbales by rolling small portions of dough into long coils , make small bangle shaped rings with one or two circle and then join the ends, deep fry till crunchy, brown.
Fry on medium heat and wait till the bubbles stop after frying , indicating it is done, remove, drain , when completely cooled, store in air tight containers.