Kodubale is a traditional snack from Karnataka which is made from rice flour and roasted gram flour along with some coconut and spices. This snack is one of the most popular in Karnataka and is perfect as a tea time snack. 


  • ¼ cup fine sooji / chiroti rava
  • little less than ¼ cup maida / all purpose flour
  • 1 cup rice flour
  • ½ teaspoon ajwain seeds/ om seeds
  • 1 teaspoon salt
  • ¼ teaspoon hing / Asafoetida
  • 3/4 cup water
  • 2 to 3 TBSP oil
  • and more Oil for frying

For grinding:

  • ½ cup grated coconut
  • 4 to 5 dried red chillies (more chillies if you want it to be spicy )

Makes 25 to 30 Kodubale.


How to make the dough:

  1. Heat the pan on medium high.
  2. Put fine sooji and maida/all purpose flour, and fry it until it becomes slightly warm.
  3. Transfer this to a bowl and add a tablespoon of oil. Mix it well.
  4. Leave it aside and grind the coconut and chillies.
  5. Once you are done with grinding, add the ground paste, rice flour, salt, hing, and ajwain seeds to the rava/sooji and maida mix and mix it well. Now the kodubale mix is ready.
  6. Now heat 3 tablespoons of oil in a ladle, add this hot oil (when you put this oil on the mix you have to hear the sizzling sound) to the prepared kodubale mix.
  7. Once the oil has cooled down slightly, mix well.
  8. Now add water little by little, mix gradually and prepare the dough.

For making kodubale:

  1. Keep the oil for frying on medium high heat. In the mean time, we will get ready with preparing the rings.
  2. Take around a lemon sized piece of dough, gently roll on a flat surface to make a thick rope shape, and join at the ends to make it as a ring.
  3. Prepare 6 to 8 rings and keep it aside.
  4. Once the oil is hot enough (to check, put a little bit of dough in the oil, it should come up immediately) to fry, add the prepared rings one by one.
  5. After around 5 minutes, turn the kodbale/rings to the other side to cook.
  6. While waiting, prepare rings with the remaining dough.
  7. Both sides should get the desired brown color, and bubbling should stop. It may take another 4 to 5 minutes for the kodubale to be fried completely.

Credits: https://www.archanaskitchen.com/