Aug 19, 2011

Kodbale (Kodubale)



Gokulashtmi is round the corner and I decided to celebrate it the Iyengar way this year since I am celebrating it for the first time on my own. And that can only mean one thing - lots of things to eat. However I have to limit my Thindis to those that dont need "Varalu" plus the fast consumed ones.
Kodbale is an all time favourite since its spicy and
savoury.


What you need to make Kodbale
  • Rice flour (Akki hittu, Arsi maav) - 1 measure (small cup, tall cup whatever)
  • All purpose flour (Maida) - 1/4 measure
  • Puffed Chickpeas (Dahlia/Hurigadle) - 1/4 measure
  • Butter - 1/4 bar or 3 heaped scoops in a regular spoon you use to eat (optional, you could also use ghee)
  • Coconut- 1 heaped tablespoon
  • Red Chillies - 4 long ones (assuming 2 inches in length)
  • Asafoetida -a speck
  • Jeera - 1/4 tsp
  • Salt
  • Oil for deep frying

Preparation to make Kodbale (Time : 20 mins)
  • Dry roast the maida in a heavy bottomed kadai or pan till its warm
  • Dry grind the Hurigadle in a mixie to a fine powder
  • Fine Grind Coconut, Red chillies, As
  • afoetida and Jeera together in a mixie (Do not add water)
  • Mix Rice flour, warm Maida, Hurigadle powder, the other ground mixture and salt
  • Now is the time to taste if the salt is ok, fix it and proceed to next step
  • Add the butter which should be at room temperature so that it can be mixed easily

  • Make a dough akin to a chapati dough
  • Keep aside for a few minutes (5 maybe)

Method to make Kodbale (Time : 40 mins, rolling takes practice!)
  • Take a small portion of the mixture the size of a small lemon
  • Knead it again after dipping your fingers in water
  • Keeping the dough ball on a non-sticky surface (like the chapati board) and roll lightly using your fingers
  • Make sure you dont press hard while you roll.
  • Make a long thin roll, bend the roll to make a circle and seal the overlapping ends together by pressing on it
  • (Refer to the Pictures)

















  • By the time the first batch is ready to be fried, heat the oil in a heavy bottomed kadai
  • Put the dough circles into the hot oil, fry till brown and your kodbale is ready

My fundas
  • Rolling is the toughest part of making kodbales. Keep water handy where you can dip your fingers and roll.
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