Kodubale is a traditional Indian biscuit that can be found in Karnataka, the southern state of India. Revered for its crunchy delights and savoury flavours, this biscuit very largely serves as a spectacular treat during tea time, among snack enthusiasts, nationwide. Try this delicious kodubale recipe for snacks. These ring-shaped snacks are made basically from rice flour as well as urad dal flour that result in a very unique texture and flavour. The dough is seasoned with spices like cumin seeds, and sesame seeds, along with a pinch of asafoetida and grated coconut for that extra richness. This kodubale recipe is perfect for a tasty snack. Kneading it into a smooth dough, it is then shaped like small rings before it gets deep-fried until golden brown. The crux lies within the frying process because it gives the outer layer a crispy texture that contrasts well with the soft and flavourful interior. Each bite of kodubale gives it a satisfying crunch to render it a snacking addiction. Here's an easy recipe of kodubale for you. These can be enjoyed plain or eaten with spicy chutneys to enhance the savoury flavour within them. Kodubale not only is a tasty snack, but it has also gained significant cultural importance in Karnataka, as it is prepared during most festivals and ceremonies. The preparation is a family affair with all the relatives gathering together to prepare this particular snack. Kodubale is a fine match of Karnataka's classical gastronomy, and enjoyed during a festive gathering, as a snack, or with tea; it is a culinary delight and must be tried by anyone willing to explore the highly diversified Indian snacks.

• 1 cup rice flour
• 1/4 cup fried gram
• 1/4 cup maida flour
• 1/4 cup grated coconut
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/4 tsp carom seeds
• 1 pinch asafoetida
• 1 sprig curry leaves
• 2.5 tbsp hot oil

• Lets begin with the recipe of this delicious kodubale, a Karnataka savoury snack, with a base of 1 cup of rice flour to give it that crunch. Fried gram- 1/4 cup has to be included as it is hurigadale, and all of us just love the flavour and richness that this adds. You would be requiring 1/4 cup of chiroti rava or fine semolina, in case you want a better texture.
• Next, you'll require 1/4 cup of grated coconut, which helps to give moisture and a little sweetness to the batter. Now come the spices. You will require 1/2 teaspoon of red chili powder or you could use 3 to 6 dried red chilies, depending on your spice level requirement; This brings a pinch of zing to the kodubale, which is tastier and exciting.
• Season with 1 Tsp of salt; add more according to your requirement. To enhance the delectability of your taste profile, add 1/4 teaspoon of carom seeds, which give this snack a special aroma and a big pinch of asafoetida or hing that uplifts the taste of this whole snack. Finally, place a fresh curry leaf sprig on top of the dish and flavouring touches for the last time.
• Now let's mix the ingredients. Roast the fried gram, which is already roasted in a pan for a few minutes. The aroma will spread. Allow it to cool.
• Take it in a blender or food processor, grind it into coarse powder. This step is also very important because the flavour will get throughout the kodubale.
• Put all the rice flour, roasted fried gram powder, and chiro rava or maida into a large mixing bowl. Mix well these dry ingredients so that they spread uniformly.
• Add the grated coconut, red chili powder, salt, carom seeds, asafoetida, and finely chopped curry leaves to this mixture. Proper mixing of dry ingredients ensures that every kodubale tastes uniform in flavour.
• To make this mixture even better, heat 2.5 tablespoons of oil in a small pan till the oil gets hot. It helps in binding the ingredients together for a wonderful texture in kodubale. Pour the hot oil into the flour mixture and mix it quickly with a spoon or with your fingers. The oil heats the flour a bit, which also cooks the flour and produces a wonderful aroma.
• Now it is the time to knead the mixture into a dough. Gradually add water as required and you will see the dough is turning into form.
• It has to be tough but not lumpy, so it can be moulded into various shapes. Then you have ready-to-go dough; leave it aside for about 15-20 minutes. During this resting time, all the flavours will be integrated, and you will be able to work the dough much easier. Let the dough rest for a little while and then cut it up into small pieces, about the size of a lemon. Shape each piece into a cylindrical shape, then make a loop, pinching the ends together to make a ring. Shape is very important for making kodubale so they cook evenly and get crispy throughout.
• Heat oil for deep frying in a deep frying pan or kadhai over medium flame. Put a small piece of dough to test if the oil is ready; it will float up to the surface and start spluttering when it is ready.
• Slide the rings of kodubale gently into the hot oil and fry until they turn golden brown and crispy, this usually takes about 3-4 minutes. Once they are fried, remove the module from the oil and put it on a paper-towel-lined plate to drain excess oil. Crunchy round fried dough rings of savoury goodness can be devoured straight away and hot. Once cooled completely, store it in an airtight container for later.
• With the delightful crunch to complement its flavour, recipe of kodubale will be just the perfect accompaniment to tea or coffee and can be relished as a satisfying snack at any time. Share these tasty treats with family and friends and enjoy rich flavours of Karnataka!