Friday, July 1, 2011

Maida Kodubale

Maida/All purpose flour.Plain flour Kodubale. (A doughnut shaped spicy snack ). Kodubale is one of the traditional dish from Mysore.(Karnataka , India). Bale means bangle and this fritter is round like a bangle. So they must have called it as kodu bale. There are different types of kodubale. (Using different ingredients).

Here I have used maida, rice flour and some spices and a very little butter.
Maida is s refined and bleached (Completely husk removed) wheat flour. It is used in preparing fast food like samosa, kachori, now a days momos also. Not only this lots of sweet dishes also done using maida. Lots of traditional breads and cakes also prepared using this Maida flour.
Lets see the recipe :


Maida :1cup
Rice flour : 1 Cup
Red Chilly Powder) : 2 Teaspoons.
Gingly Seeds/Sesame seeds : 1 Table spoon.
Salt : to taste.
Jeera: 1 Teaspoon.
Ingh : a pinch
Butter : 1 Teaspoon
Water : As required
Oil: 2 cups ( To fry kodubale).

Method : 

1. Keep maida and rice flour in a pressure cooker and cook ( with weight) for 8 to 10 minutes. Do not add any water to flours.
2. Leave it for cooling.
3. Powder the flours nicely and put it to a bigger bowl. (Mix maida and rice flour)
4. Add jeera/cumin seeds, chilly powder, butter, ingh and salt. Mix it well.

5. Add required water and prepare dough. (It should be like poori dough consistency). Kneed it well. Divide the dough into small portions.

6.Take one portion and with your hand just make a long stick shape. Bring both the edges together and bind it. Repeat the same and arrange them in a plate.

7. . Keep a frying pan on the fire. Heat and put oil.
8. When the oil is hot, fry these kodubale till they turn golden brown. (Let the flame be low and medium while frying).
9. Remove from the oil and put them on a kitchen tissue. Extra oil will be absorbed by the tissue.
10. Repeat the same with remaining dough.

11. Let kodubale turn cool. Put them in a airtight container or glass bottle.
12. Serve or eat them whenever you feel like. It can be used as snack in the evening or good for kids munching box.(snack box) or for picnics and kitty parties.


Water should be used carefully while preparing the dough. Do not add more butter, kodubale might curdle while frying. Adding more butter leads to absorb more oil while frying and kodubale may not taste good. Adding more spices like chilly powder is optional. Adding jeera and sesame seeds adds to the aroma and gives good taste to kodubale. You can use only maida (no need to use rice flour) and prepare kodubale. Do not add any butter/oil to maida while preparing the dough.
Time : 30 to 40 Minutes
Serves : 30 to 40 Small Kodubale (According to the size). 



My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →