Showing posts with label kodubale. Show all posts
Showing posts with label kodubale. Show all posts

Sunday, October 15, 2017

Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.
Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.
Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 
I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.
No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups
Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup
Chiroti Rava /Thin variety of semolina : 1 Tablespoon
Butter :  1 1/2 Tablespoons
Chilly Powder : 2 Teaspoons
Ajwan/ Oma /Carom seeds : 1/2 Teaspoon
Salt : As required :
Jeera /Cumin Seeds : 1 Teaspoon
Ingh/Asfoetida : A little 
Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.
4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.
6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.
7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 
8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.
11. Store them in a airtight bottle /box once it is cooled.
12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 
Time 30 Minutes
Serves : 25 to 30 Kodubales. (According to size and shape. 

Wednesday, August 30, 2017

Avarekai Kodubale ( Field Beans Rice Rings)

Kodubale as these fried crisps are known as  in the whole world. Kodubale is a Kannada word. Kannada is an official language in Karnatka .  It is a beautiful language which has its own "Lipi ", (scripts), letters. ( Alphabets).
Kodubale is one of the favourite crisp of many people all over the world. (Indians and others too). Kodubale is prepared in many ways and with different ingredients. I have tried these Kodubales with Averekai/ Field beans which is again one of the favourite pod of many from Karnataka.


Bale means Bangles which is a tradition wear for hands. Again my sweet country is rich in beautiful customs and traditions. Ok coming back to Kodubale it is in the shape of Bale means bangle. Rice crisps are prepared in the shape of bangles and fried.
This time I have used Rice flour, small quantity of maida and cooked fresh  Avarekai.(Field beans).
Kodubale is good to munch at any time of the day. It is an fried dish and during rainy season/winter our body needs some kind of oiling it craves for these type of food ☺☺.
Let us see the recipe now :


Things Needed : 

Avarekai : 1 Cup ( Fresh avarekai seeds)
Rice flour : 2 Cups
Maida/All purpose flour : 1 Tablespoon
Butter : 1 to 2 Tablespoons
Red Chilly Powder : 2 Teaspoons
Jeera/ Cumin Seeds : 1 Teaspoon
Salt : As required
Water : As required.
Cooking Oil : To Fry

Method :

1. Remove the outer layer of field beans/Avaekai and put the seeds, soak in a bowl of water.
Remove the skin from the seeds. ( Squeeze out the outer part of the seeds).
2. We call these seeds as chithikida avare.(Squeezed out seeds).
3. Pressure cook these seeds with 1/2 cup of water for 6 to 8 minutes. Let it cool down. Remove the extra water and keep the seeds aside. ( Extra water can be used for mixing the flour later).
4. Now put the cooked avarekai in a big bowl. Add chilly powder, salt and jeera.
5. Smash it nicely or you can dry grind it to paste consistency.


6. Add rice flour, maida butter and mix all the ingredients nicely with cooked filed beans/avarekai.
7. Add required water and prepare kodubale dough. (You can use avarekai cooked water now).


8. Kneed the dough well and take a small quantity of dough and roll as stick on a flat surface.
9. Just turn this as circle shape and press the end slightly.


10. Prepare kodubales and arrange it on a plate.
11. Keep a pan on fire and heat. Add oil and let it get hot.


12. Put already prepared kodubales and fry in low flame first and then medium flame for very little time.
13. Fry on both sides and remove it from oil once it turns golden brown. Put them on a kitchen tissue.


14. Repeat the same and prepare remaining kodubales. At time you can fry 3 to 4 kodubales. (According to shape and oil quantity).


15. Kodubales are ready to serve.

16. You can also prepare these mini kodubales with the same kodubale dough.


Note : 

Adding more spice is optional. You can use hot oil instead of butter. You can use sesame seeds instead of jeera/cumin seeds. Use of more oil to fry kodubale is optional. I used 1 1/2 Cup of oil.
Time : 40 Minutes. (All together).
Serves : According to your wish. 

Tuesday, October 25, 2016

Crunchy Kodubale (Fritters)

Kodubale/fried crunchy fritters are the best to have with Deepavali sweets.Though Deepavali is known as festival of lights it is also loaded with varieties of sweets and crunchy spicy fritters.
Here is an easy way of preparing " Kodubale " one of Karnataka special munch.


There are different ways of preparing kodubale. I have prepared kodubale using roasted channa (Hurikadale), steamed maida and rice flour  and the spices.
Here I have used Rice flour, maida (all purpose flour ) and medium size rava. 
As I said it is an easy recipe and any one can try and enjoy any time of the day. Kodubale goes well with cup of coffee/tea/fresh juice.
Lets see the recipe now.

Ingredients :

Fine Rice flour : 1 Cup
Maida (All Purpose flour) : 1/2 Cup
Rava/Semolina (Medium size) : 1/2 Cup
Chilly powder : 2 Teaspoons
Sesame seeds/Thill/Ellu : 1 Teaspoon
Jeera : 1 Teaspoon
Salt : As required
Butter : 1 Tablespoon
Dry coconut/Kopra/Kobbari : 1 Tablespoon (Optional)
Oil : To Fry (1 Cup)

Method :

1. Put rice flour, Maida and rava in a big bowl.
2. Add chilly powder, salt, sesame seeds and jeera.
3. Add butter and mix all the ingredients nicely.

4. Dry grind coconut and add it to the flour mixture.
5. Mix it well and add water. (little by little) and prepare the thick dough.
6. One needs to kneed the dough well or kodubale might break while preparing.

7. Now divide the dough in to small portion.
8. Take each small portion and roll it with your finger like a big thread.
9. Join the two ends and press a little slightly and arrange them in a plate.

10. Keep a pan on the fire and heat. Add oil. Let it get hot.
11. Fry kodubale on low and medium flame on both sides.

12.Remove from the pan and put it on a kitchen tissue. So that it absorbs extra oil.
13. Repeat the same with remaining dough. At time you can fry 4 to 5 kodubales

14. Let the kodubale cool. Put them in a airtight box or bottle and serve as you wish.
15. Serve with cup of coffee or tea.

Note :

You should be careful while preparing the dough. Do not make the dough too soft or watery. Kodubale might turn soft and it may absorb more oil. Adding spices more/less is optional. No need to add more butter. Adding hot oil instead of butter is optional. Adding coconut to the mixture is optional.
Time : 30 Minutes
20 to 25 Kodubale can be prepared. (According to the size).

Tuesday, October 29, 2013

Kodubale

Kodubale is a fried item and it can be enjoyed with tea or coffee or you can munch this fried crispy piece any time of the day. Kodubale can be prepared in many ways. Here is a easy recipe that you will be loved to prepare Kodubale. This Kodubale is crispy and all age group will like it I am sure. Kodubale can be served as starter in the party too.
Things Needed:
Rice Powder: 3 Cups
Roasted Chenna (Huri Kadale):3/4 cup
Red Chilly Powder: 2 Tea spoons
Butter:  2 Tablespoons
Jeera: 1 Table spoons
Salt: to taste
Ingh : a pinch
Oil : 2 Cups\



Method: 
1. Dry roast rice powder for 2 to 3 minutes on low flame.
2. Dry grind Huri kadale into powder and keep it aside.
3. Now take a big bowl and put rice powder, roasted chenna, chilly powder, jeera salt and ingh.
4. Add butter to the rice mixture and mix it nicely.
5. Add required water little by little and prepare dough. (Thicker than chapati dough consistency)



6. Now take a small portion of dough and prepare thread shape by fingers and join the ends and make like a circle.


7. Keep a pan on the fire. Put oil and heat. When the oil is hot put the ready kodubales in the oil and deep fry them on low flame.
8. Fry them on both side and remove from the oil and put it on a tissue or plain kitchen roll. It helps to obserb extra oil.
9. Repeat the same with the rest of the dough. 5 to 6 kodubales can be fried at times.
10. Serve hot kodubale or store these kodubale in an airtight jar and use it during the tea time. You can even pack these Kodubales to your kid's lunch box



Note; Remember this frying process should be done on low flame to get the crisp kodubale.  You can also add sesame seeds instead of jeera. Dry roasted rice powder should be cooled and then mixed with other ingrediends. You can also add hot oil ( 3 Table spoons ) instead of butter. But added butter kodubale taste better and will be crispy for sure.
Time : 40 to 50 minutes.
30 to 40 small kodubales can be done.

About

author
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.
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