Kodabale are crispy and spicy rings prepared using Rice, a favorite evening snack among Mysoreans and Bangaloreans along with a good cup of South Indian filter coffee. You can prepare Kodabale using another method.
Cuisine: Karnataka
Ingredients:
2 Cups Raw Rice
1 Cup Coconut
10 – 12 Dry Red Chilies
1/4 tsp Asafoetida/Hing
1/4 tsp Ajwain or Jeera/Cumin Seeds
1/2 Cup, Hot Oil
Oil for Deep-frying
Salt to taste
Method:
Soak Rice in water for 4 hours. Spread it over a cloth and let it dry completely as shown below.
Grind to a powder and remove to a mixing bowl. Grind Coconut, Red Chilies, Jeera, Hing to a paste. Add this to the Rice flour along with hot Oil. Mix well. Add water and mix it to form a dough. Divide it into lemon sized balls. Roll out each ball using palms on a greased platform into long and 1 cm thick sticks.
Bend and stick the edges together to form a ring.
Heat Oil and deep fry these rings on low flame.
Fry them until they turn reddish brown.
Remove Kodabale on a kitchen towel.
Once they cool down, store in air-tight containers.
An evening with Kodubale, hot filter coffee, and Pagade game completes the scene in a Mysore – Bangalore home.
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Hello
In this recipe kodabale you have mention cocunut as ingredient. Is it Dry cocunut or Fresh cocunut?? How many days it can be stored?? Somewhere i have tasted these rings and not able to remember where i have tasted. It will be really taste so i wanted to try this kodabale.
Thanks in advance
Hi SriLakshmi,
Please use fresh Coconut. This can be stored for 15 days.
Regards,
Shantha