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A classic crunchy snack from Karnataka! These savory, spiral-shaped rice flour rings are spiced with chili and ajwain, then deep-fried to golden perfection. An irresistible treat for tea time.
For 8 servings
Prepare the Flour Mixture
Knead the Dough
Shape the Kodbale
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A classic crunchy snack from Karnataka! These savory, spiral-shaped rice flour rings are spiced with chili and ajwain, then deep-fried to golden perfection. An irresistible treat for tea time.
This south_indian recipe takes 60 minutes to prepare and yields 8 servings. At 241.81 calories per serving with 3.37g of protein, it's a moderately challenging recipe perfect for snack.
Deep Fry the Kodbale
Drain, Cool, and Store
To make this recipe completely gluten-free, simply omit the maida (all-purpose flour) and replace it with an equal amount of rice flour or fine besan (gram flour).
For a more traditional flavor, grind 1/4 cup of fresh or desiccated coconut with a few green chilies and 1/2 teaspoon of cumin seeds into a fine paste. Add this paste to the flour mixture while kneading the dough.
Increase the red chili powder to 1 tablespoon or add 1 teaspoon of freshly ground black pepper to the dough for an extra kick.
Made primarily from rice flour, Kodbale is rich in carbohydrates, which provide a quick source of energy to the body, making it a filling snack.
The inclusion of traditional spices like ajwain (carom seeds) and hing (asafoetida) is known in Ayurvedic practices to help improve digestion, relieve gas, and prevent bloating.
Kodbale can turn soft if they are fried on high heat, which cooks the outside but leaves the inside undercooked. Frying on a consistent medium-low flame is essential. Another reason could be storing them before they have cooled down completely, which traps steam and makes them soggy.
This usually happens for two reasons: the dough is too dry and crumbly, or there is too much fat (butter or oil) in the dough. Ensure your dough is kneaded to a smooth, pliable consistency and stick to the recommended amount of fat.
Yes, you can bake them for a healthier alternative, but the texture will be different—more like a cracker than a traditional fried snack. To bake, preheat your oven to 180°C (350°F), arrange the shaped kodbale on a baking sheet, brush them lightly with oil, and bake for 20-25 minutes or until golden and crisp, flipping them halfway through.
When stored in a completely airtight container at room temperature, Kodbale stays fresh and crispy for up to 3 weeks.
Kodbale is a deep-fried snack, which makes it high in calories and fat. While it's a delicious traditional treat, it should be enjoyed in moderation as part of a balanced diet.
One serving of Kodbale (approximately 5 pieces) contains around 215-240 calories, primarily from carbohydrates and fats from the deep-frying process.
Absolutely. The amount of maida (all-purpose flour) is small. You can easily substitute it with an equal amount of rice flour or fine besan (gram flour) to make the recipe fully gluten-free without a significant change in taste or texture.