Kodubale is a very traditional  crispy, crunchy, spicy snack from Karnataka prepared with rice flour, spices and deep fried. I must tell you a practice that folks used to follow back in time. A neck lace would be prepared with these rings and put around the neck of young boys who would relish these rings one by one while playing and would also share  with play mates. You do not believe this? - This was often narrated by my father in law whose mother would prepare kodubale hara for her sons!!!!

I know for sure that bale is bangle in Kannada language but kodu may be a horn l that appears when we make the rings? Whatever  you wish to name it, this dish is highly addictive and delectable if prepared right.
In olden days ladies used to take pride in showing off their kodubale making skills, and many used to keep their recipe a secret - not too spicy, not too soft, not very hard - just right mix of ingredients, right amount of heat while frying, right level of browning while frying everything matters.

This dish is mandatory during festivals like Janmashtami, Deepavali, Navarathri.
Kodubale's base varies from rice flour to maida (refined flour), to semolina and spices like cumin, fennel, asafoetida, red chilly  powder etc. 

I am posting here the recipe which combines best of my mothers and mother in laws recipe for kodubale.

Ingredients  (for about 50 no)
  • Rice flour - 500 gms
  • Semolina/chiroti soji - 1/2 cup
  • Refined flour - 1/4 cup
  • Grated coconut - 2 cups
  • carom (ajwain) seeds - 2 tea spoons
  • Asafoetida - powder - 1/4 spoon (depending on strength)
  • Byadagi chilly - 6 
  • Sesame/til seeds - 4 tea spoons
  • salt - to taste
  • Oil to deep fry kodubale 
  • Grind coconut, chillies, fennel and asafoetida into a smooth paste without adding water
  • Lightly roast semolina (soji) and refined flour over low heat and keep aside
  • Heat oil in a kadai/wok
  • In a big bowl combine rice flour, coconut chilly paste, salt, soji and refined flour, 4 spoons of hot oil and mix thoroughly with hand.
  • Take half of the mixture, sprinkle water little by little and fold into a firm  dough. (take care to see that you add just enough water to bind the flour, it should not be too mushy)
  • Knead the flour nicely so that the dough becomes pliable
  • Take a small lemon sized dough and roll into a thin long cylinder (1/2 inch thick and 5 inch long) as shown in the picture
  • Bring both ends together and press the edges with each other to form a ring ( circle)
  • make about 10 - 12 of these and deep fry in hot oil on low flame slowly by turning them around in oil to get uniform roasting.
  • Fry till reddish brown, crisp. and remove from the kadai on to a plate, drain oil.
  • Repeat with rest of the dough
  • Store fried kodubales in an air tight container after they are cooled.
  • Serve kodubale with a cup of hot coffee or tea.
  • A combination of kodubale and coconut burfi is heavenly

  • The dough should be made with very little water enough to combine the flour
  • Kneading thoroughly will help in making kodubales that will not break
  • Kodubales will turn a shade darker after they are removed from the oil. So take care to watch for the end point.