Put fine sooji and maida/all purpose flour, and fry it until it becomes slightly warm.
Transfer this to a bowl and add a tablespoon of oil. Mix it well.
Leave it aside and grind the coconut and chillies.
Once you are done with grinding, add the ground paste, rice flour, salt, hing, and ajwain seeds to the rava/sooji and maida mix and mix it well. Now the kodubale mix is ready.
Now heat 3 tablespoons of oil in a ladle, add this hot oil (when you put this oil on the mix you have to hear the sizzling sound) to the prepared kodubale mix.
Once the oil has cooled down slightly, mix well.
Now add water little by little, mix gradually and prepare the dough.
For making kodubale:
Keep the oil for frying on medium high heat. In the mean time, we will get ready with preparing the rings.
Take around a lemon sized piece of dough, gently roll on a flat surface to make a thick rope shape, and join at the ends to make it as a ring.
Prepare 6 to 8 rings and keep it aside.
Once the oil is hot enough (to check, put a little bit of dough in the oil, it should come up immediately) to fry, add the prepared rings one by one.
After around 5 minutes, turn the kodbale/rings to the other side to cook.
While waiting, prepare rings with the remaining dough.
Both sides should get the desired brown color, and bubbling should stop. It may take another 4 to 5 minutes for the kodubale to be fried completely.
Once the kodubales become brown, take them out and put them on a paper towel.
Repeat the same procedure for the remaining dough.
Once the kodubale have cooled down, store them in an airtight container and enjoy this yummy snack with coffee or tea.
Tip: Always fry in a medium heat for the best Kodbale.
Please checkout another famous authentic snack, Nippatu.
Frequently Asked Questions
Why is my Kodubale not coming out crispy?
The reason for not getting crispy KodubaLe could be,high heat. Try frying in medium heat until all the bubbles subsides. It will make the kodubales to evenly fry both inside and out.
What type of chili powder do you use? The color looks rich with your kodubale.
We use Badayagi chilly chilli powder. Not only does it give a good color, but the aroma will also be excellent.
I am using a non stick wok (bandale or karahi)? Is that okay?
We prefer cast iron wok since the heat retention and distribution of heat is way better in a cast iron wok (bandale or karahi).