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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 and relax and relish the snack with a hot beverage, as you watch your favorite TV program or glance over the newspaper.

Servings: 16-18


Rice flour / biyappindi / arisi maavu / akki hittu 1 cup
Maida 1/4 cup
Roasted gram 1/4 cup
4. Groundnut 1/4 cup
5. Fresh coconut 1/4 cup
6. Ajwain 1/8 teaspoon
7. Red chilies 3-4
8. Butter 1 tablespoon
9. Dry curry leaves powder 1/4 teaspoon or finely-chopped curry leaves 1 sprig
10. Salt to taste
11. Oil for deep frying

How to make Kodubale?

1. Grind roasted gram and groundnut to a powder. kodubale recipe s1a

kodubale recipe s1b
2. Grind coconut and chili into a coarse paste, adding sufficient water to enable grinding. kodubale recipe s2a

kodubale recipe s2b
3. Mix rice flour, maida, ajwain, butter, salt, curry leaves powder or fresh curry leaves and roasted gram dal and groundnut powder. kodubale recipe s3b

kodubale recipe s3c
4. Add the ground paste to the mixture.
kodubale recipe s4
5. Add sufficient water to the mixture and make  chapati-like dough.

Knead for a few minutes.
kodubale recipe s5
6. Heat oil in a thick bottomed kadai or pan.

7. Take small lemon-size dough.

Roll the dough, with your palm, into a shape as shown in the photo.

Make the above shape thinner and longer, as shown in the photo, depending on the thickness you desire.
kodubale recipe s7

kodubale recipe s7b

kodubale recipe s7c
8. Hold one end of the above shape and place next to the other end to get a circle-like pattern, as shown in the photo.

Press the two ends.

Raw kodubale is ready.
kodubale recipe s8
9. Make more raw kodubales, depending on the quantity of oil you are using for frying.
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.

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

kodubale recipe s10

kodubale recipe s10b

kodubale recipe s10c
11. Fry till both sides turn to light brown.

Place the kodubales on paper napkins to allow them to absorb the extra oil.

Kodubale is ready.
kodubale recipe s11

kodubale recipe s11b

kodubale recipe s11c

kodubale recipe final

TIPS Kodubale Recipe
1. Use green chilies, if red chilies are not available.
2. Use jeera, if ajwain is not available
3. If you wish, shape the dough into mini kodubale, rather than as large circle.
kodubale recipe tip

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