Kodubale is a spicy crispy rice murukku from Karnataka. I super delighted to have made this snack which is a spicier version of my favourite Chegodilu from my home state of Andhra Pradesh.
This recipe was suggested to make by my friend Aparna Sitaraman who has taken it upon herself to suggest recipes to me this year, especially during the festival season. Hesaru Bele Panchakajjaya, Milagu Kuzhambu, and Kale Chane ke Kebab were all suggested by her.
I researched quite a bit for recipes online. The one that fascinated me for its range of tastes is Smitha Kalluraya’s recipe for Kodubale and this is the recipe that I have followed. The result has been a wonderful spicy snack that I am sure will become a staple in my home.
This recipe needs some patience but believe you me the result is absolutely worth it!
How to Make Kodubale
Time: 1.5 Hours
- Rice Flour or Biyyam Pindi – 1 Cup
- All Purpose Flour or Maida – 1/2 Cup
- Roasted Gram or Putnala Pappu – 1/3 Cup
- Grated Coconut – 3/4 Cup
- Curry Leaves – 10
- Carom Seeds or Ajwain – 1 tsp
- Red Chillies – 10 (or to taste)
- Coriander Seeds or Dhaniyalu – 1 tsp
- Cumin Seeds or Jeera – 1 tsp
- Aasfoetida or Hing – 1/8 tsp
- Salt to Taste
Method to Make Kodubale
Method to Make the Kodubale Masala:
- Grind together the grated coconut, red chillies, curry leaves, coriander seeds, cumin seeds, and roasted dal to a smooth paste with some water.
- Set aside.
Method to Make the Kodubale Dough:
- Sieve together the rice flour, maida, salt, and asafoetida.
- Add the carom seeds and mix well.
- Make a well in the centre of the dry flour mix.
- Heat 2 tbsp of oil till it is very hot but not smoking.
- Add to the well in the middle of the dry flour.
- Using a spoon, quickly mix the oil into the flour mix till it is well-incorporated.
- Add the ground masala and mix well.
- Using some water, knead the dough till it is firm but pliable.
- Make the dough into a ball.
- Coat the dough ball with ~1/2 tsp oil.
- Cover with a damp cloth.
- Set aside.
Method to Make the Kodubale Rings:
- Set aside a pea-size portion of the dough.
- Divide the dough into 1.25″ size balls.
- Cover with damp cloth.
- Roll each dough ball into a long rope about 1/4? in diameter and 4? in length.
- Press the ends together firmly to form into a ring.
- The easiest way to form the perfect ring is to wrap the rope around a thin belan or rolling pin.
- Ensure that the ends are pressed together firmly or the chegodi will unravel when you fry.
- Keep the Kodubales covered with a damp cloth.
- Repeat the steps till all Kodubale are ready.
Method To Fry the Kodubale:
- To a heavy-bottomed kadhai or wok, add enough refined oil to fry the Kodubale.
- Over high heat, heat the oil till it is relatively hot.
- To test the oil, put one half of the pea-sized dough that you set aside into the oil.
- If the portion rises immediately to surface, the oil is hot enough.
- Otherwise wait till the oil is heats some more.
- Repeat the dough test.
- When the oil is hot enough, turn the heat down to medium-low.
- If you keep fry on high heat, the chegodilu will be crisp and golden brown on the outside but soft on the inside.
- If you keep fry on low heat, the chegodilu will absorb a lot of oil and will not be crisp at all.
- If you are new to this, I would suggest you experiment with 2 or 3 Kodubale at a time till you get it right!
- Fry the Kodubale till they are golden brown.
- Use a slotted ladle and gently turn over the Kodubale.
- Patience is the key.
- Take out the Kodubale and hold them in the slotted ladle over the kadhai till the excess oil drips out.
- Place on a plate to cool.
- Repeat the process to fry all the Kodubale.
- Store in an air-tight container.
- Enjoy with piping hot filter coffee or tea.