Kodbale is a Karnataka snack and an absolute favorite! Its pronounced as 'Code' Ba-le :).. I guess it has the shape of cow horn and when joined resembles a bangle, hence the name!! When i saw the Valli's ICC announcement for this month ( I know, she has been kind enough to still have me as a part of the group :)), it got me excited!!
Finally, i step out of my hibernation! Ideally i should have made this earlier and posted it.. but i just havent been blogging for quite a while, so skipped the date! Amma doesnt make it at home but she would always pick a packet for me from Subbamma angadi.. If i had my way i would be polishing of a packet a day :).I have tried this and have never been happy with the recipes.. either it would become soft or it always lacked the taste..
Valli has given two recipes, which we could choose from & i choose Suma's recipe.This recipe has peanuts and skips roasted channa dal & copra and trust me, when i say this recipe is a keeper!!
1. Rice Flour - 2 cups
2. All purpose flour/Maida - 1/2 cup
3. Peanuts - 1/2 cup
4. Chilli powder - 2 tsp
5. Salt - 1.5tsp or to taste
6. Hing - a pinch
7. Oil - 3 tbsp
8. Oil - for deep frying
The proportion of Rice flour : Maida: Peanuts is always 4:1:1
1. Take the all purpose flour in a bowl with lid and steam this for 10 min. I steamed it in a rice cooker. (You could do it an pressure cooker too..with a little water in the cooker and place the bowl of APF covered. Don't put weight to the cooker..Just steam for 10 minutes..) Remove & cool completely
2. Dry roast the peanuts till light brown. Cool them and remove the skin and powder them
3. Take the rice flour. To this add a pinch of hing. Add ground peanut powder and all purpose flour
4. To this add chilli powder, salt. Heat 3tbsp of oil and add this to the mixture. Mix well and then add water slowly to form a soft dough ( I used a cup of water 236 ml) and wrap the dough and keep aside
5. Grease the work area. I used a Chappati rolling disk. Pinch a gooseberry size dough and roll it a elongated manner and roll to form a ring or loop ( Keep dough covered and pinch a little dough as & when you make it!)
6. Deep fry in hot oil. Keep the heat on a medium-high when dropping the rings and then reduce immediately to medium flame and fry till the bubbles hissing stops ( pic shows hissing reduced) and kodbales turn golden brown.
7. Drain using a paper towel and once cooled store in a air tight container
1. You can make muliple loops too. I felt that making single loops were easy and were more crispier!
2. The original recipe called for teh addition of 1/2 tsp of mustard to the hot oil (3tbsp) and as it splutters add to the dough.. I ran out of mustard, so skipped it!
3. For crunchy ones, fry in medium flame till they turn golden brown
This proportion makes quite a big batch, but we were so busy gobbling them that i totally lost count.. :)