How to Make Kodubale (Spicy Rings): A Crunchy Indian Snack

Updated on April 17, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Homemade kodubale (spicy rings)
Homemade kodubale (spicy rings)

Kodubale Is a Popular Indian Festival Snack

Indian festivals are always celebrated with many varieties of sweets and snacks. Kodubale is one such popular festival snack. It is spicy, crunchy, and delicious.

You can buy kodubale at condiment shops; however, homemade ones are always better. The recipe is easy to make, and they will keep for up to 20 days in an airtight container.

They will keep for up to 20 days in an airtight container.
They will keep for up to 20 days in an airtight container.
5 stars for Kodubale (Spicy Rings)

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: A container full of kodubale

Ingredients

  • 3 cups rice flour
  • 1 cup grated coconut
  • 3/4 cup fried gram (hurigadale)
  • 6–8 dry red chilies (I used byadigi chilies for bright red color)
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon hing (asafetida powder)
  • 2 tablespoons oil, for the dough
  • 3 tablespoons curry leaves, finely chopped
  • 3/4 teaspoon salt, or to taste
  • oil for deep-frying

Instructions

  1. Grind grated coconut, fried gram, and the broken dry red chilies in a mixer or blender. Add just enough water and make a smooth paste.
  2. Transfer the paste to a wide mixing bowl.
  3. Add rice flour, sesame seeds, hing powder, finely chopped curry leaves, and salt.
  4. Heat 2 tablespoons of oil in a small pan. Pour it on the rice flour mixture in the bowl. You will hear a sizzling sound.
  5. Gently mix. Add water little by little and make a firm, pliable dough.
  6. Heat the oil for deep-frying.
  7. Begin making the rings: Pinch out a small portion of the dough. Gently roll it on a flat surface to make a thin rope of about 2 1/2 inches long. Join the ends. You will get a round shape.
  8. You can also make a shape with tapering ends (refer to photo). Make about 10–12 such rings.
  9. Check whether the oil has become hot enough to fry them or not. Drop them one by one into the medium-high hot oil. Cook for 4 minutes.
  10. Turn them. Frying each batch may take about 8 minutes. Turn them occasionally to ensure uniform frying.
  11. While waiting, prepare the next set of rings with the remaining dough.
  12. When the rings become crispy, take the rings out with the help of a slotted ladle. Place them on a tissue paper or any other absorbent paper. Repeat the same with the remaining dough.
  13. Set aside the fried rings to cool. When they have completely cooled, store them in an airtight container.
  14. Eat these spicy and crunchy rings whenever you desire! Munching them with a cup of hot tea or coffee is a great pleasure. Relish the taste!

Photo Guide

Click thumbnail to view full-size
Step one: Grind grated coconut, dry red chilies, and fried gram in a mixer or blender, adding some water. Make a smooth paste.Step two: Take rice flour, sesame seeds, hing powder, finely chopped curry leaves, ground coconut mix, and salt in a mixing bowl. Add 2 tablespoons of hot oil.Step three: Knead the mixture, adding water, to get a smooth, firm, and pliable dough.Step four: Make small rings out of them, as per instructions. Deep-fry them in batches of 8-10, in medium-high hot oil. Take them out when they become crispy. Place them on an absorbent paper. Repeat the same for making all the kodubale.
Step one: Grind grated coconut, dry red chilies, and fried gram in a mixer or blender, adding some water. Make a smooth paste.
Step one: Grind grated coconut, dry red chilies, and fried gram in a mixer or blender, adding some water. Make a smooth paste.
Step two: Take rice flour, sesame seeds, hing powder, finely chopped curry leaves, ground coconut mix, and salt in a mixing bowl. Add 2 tablespoons of hot oil.
Step two: Take rice flour, sesame seeds, hing powder, finely chopped curry leaves, ground coconut mix, and salt in a mixing bowl. Add 2 tablespoons of hot oil.
Step three: Knead the mixture, adding water, to get a smooth, firm, and pliable dough.
Step three: Knead the mixture, adding water, to get a smooth, firm, and pliable dough.
Step four: Make small rings out of them, as per instructions. Deep-fry them in batches of 8-10, in medium-high hot oil. Take them out when they become crispy. Place them on an absorbent paper. Repeat the same for making all the kodubale.
Step four: Make small rings out of them, as per instructions. Deep-fry them in batches of 8-10, in medium-high hot oil. Take them out when they become crispy. Place them on an absorbent paper. Repeat the same for making all the kodubale.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 529
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 1 g5%
Carbohydrates 46 g15%
Sugar 0 g
Fiber 2 g8%
Protein 8 g16%
Cholesterol 2 mg1%
Sodium 42 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2017 ShailaSheshadri

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