Kodubale Recipe

kodubale recipe

Kodubale recipe is one of the traditional snack recipes that is very popular. What is a better evening snack with a hot cup of coffee or tea, especially on a day when it is raining or cold? Kodubale definitely is a great choice. It is a food native to Karnataka. In addition to the rice and maida flour, ingredients like butter, fresh coconut, groundnuts and roasted gram in the kodubale recipe gives this snack a great taste.

One of the dishes made for festivals like Gokulashtami and Diwali is kodubale.

A key point you have to note on how to make kodubale is ensuring that the rice and maida flour you use is fresh. The old flour might spoil the taste of this snack. If possible, make rice flour at home just prior to making kodubale.

Use ajwain and curry leaves as a key part of kodubale recipe, because these two items, in particular, can add a health touch to kodubale. Ajwain and curry leaves aid digestion. Read more about the benefits of curry leaves in the blog.

With the steps and photos that follow, get to know how to make kodubale. Relish the snack with a hot beverage, as you watch your favorite TV program or glance over the newspaper.

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kodubale recipe video

Servings: 12-14


1. Rice flour / akki hittu / arisi maavu / biyappindi 1 cup
2. Maida 1/4 cup
3. Roasted gram 1/4 cup
4. Chiroti rava 1 tablespoon
5. Curry leaves 1-2 sprigs or dry curry leaves powder 1/4 teaspoon
6. Fresh coconut 1/4 cup
7. Red chilies 3-4 or to taste
8. Groundnut 1/4 cup
9. Ajwain 3/4 teaspoon
10. Butter 1 tablespoon
11. Hing 1/4 teaspoon
12. Oil 2-3 teaspoons
13. Salt to taste
14. Oil for deep frying

How to make Kodubale?

kodubale recipe video

1. Grind groundnut, hing and roasted gram to a powder.

Transfer to a bowl.

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2. Grind curry leaves, coconut and chilies into a coarse paste.

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3. Mix rice flour, maida, chiroti rava, ajwain, salt, and roasted gram dal
and groundnut powder and butter.

Heat 2-3 spoons of oil and add.


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4. Add the ground paste.

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5. Mix to make a slightly soft dough. If necessary, add small quantities
of water while mixing.

Do not make soft dough. The kodubales made from such dough will have bubbles on them.

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Knead for a few minutes.
6. Heat oil on a low flame.

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7. Take small lemon-size dough.

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Roll a small-lemon size dough between your palm and a board into a long cylindrical shape as shown in the photo.

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Make the above shape thinner and longer, as shown in the photo, depending on the thickness you desire.

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8. Join the ends and press firmly, as shown in the photo.

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Raw kodubale is ready.
9. Make more raw kodubales, depending on the oil quantity.
10. Test if the oil is hot:

Drop dal-sized dough into the oil. If the dough sizzles and floats to the surface immediately, the oil is hot. If it does not, heat the oil for a few more minutes.

Fry on a low flame only. Otherwise, the inside of the kodubales will not cook properly.

Gently drop the raw kodubales, one by one, into the hot oil.

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kodubale recipe s10b

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Flip after a few minutes.
11. Fry till both sides turn to light brown.

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Remove and place the kodubales on paper napkins.

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Kodubale is ready.

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TIPS Kodubale Recipe
1. Use green chilies, if red chilies are not available.
2. Use jeera, if ajwain is not available.
3. If the kodubales are hard, add 1-2 teaspoons of hot oil to the remaining dough and mix.
4. Store in an air-tight, steel container for about 2 weeks.
5. kodubale recipe tipIf you wish, shape the dough into mini kodubale, rather than as large circle.