- Can use green chilies or red chilly powder.
- People use different combination and ratios of flours like wheat flour, semolina, rice flour and plain flour.
Cooking Time : 5 Minutes
Total Time : 15 Minutes
|Plain Flour / Maida||1/4 Cups|
|Wheat Flour||2 Cups|
|Rice Flour||1 Cups|
|Semolina / Rava||1/4 Cups|
|Red chilly powder / Green chilies||2-3 tbsp / 7-8 finely chopped|
|Cumin Seeds / Jeera||1 tbsp|
|Chana Dal||1/2 Cup|
|Hot oil||4 tbsp|
|Asafoetida / Hing||1/2 pinch|
|Grated Coconut||2 tbsp|
4. Make a dough by mixing all the roasted flours, rice flour and freshly grinded powder in a bowl.
5. Add hot oil and water little by little until a soft dough is obtained.
6. Keep the dough covered while preparing kodubales.
7. Pinch a small lemon sized ball from the dough.
8. Place the ball on a rolling board and roll it into a thin log with sharper edges.
9. Bring together the edges and press to seal the circle.
10. Prepare the remaining kodubales with the dough.
11. Heat oil and add the prepared kodubales in batches.
12. Fry on medium flame until the sizzling stops and the kodubales are golden and crispy.
13. Remove with a slotted spoon, drain on a tissue and store in an airtight container when it cools.