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Friday, August 8, 2008



3 cup Rice Flour/Akki Hudi

1/3 cup Dalia Split powder/Putani hudi/Chutney Kadle Hudi

Pinch of Asafotida powder/Hingu

2 tsp Sesame seeds/ Ellu

Salt to taste

3/4 tsp Chilly powder


Recipe: Take little amount of dalia split and put it in a mixer. Add 1/3 cup of finely powdered dalia split in a pan and fry it for about 3-4 mins.

Add rice flour, fried dalia split powder, asafotida powder, sesame seeds, salt and chilly powder in a vessel. Add 5 tsp hot oil. Mix it well by adding sufficient amount of water. (Don't make the dough too thin.)

Take grape sized dough and make a round ball in it. Roll the ball on a flat plate to make a long thread like structure. Roll the thread to a bangle shape. Repeat this step and keep the rolled kodubale aside as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put rolled kodubale in oil and deep fry untill it turns golden in color.

When they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.


Madhu said...

Any reason why the kodubale should take only that shape?

Krishnaveni said...

According to the name it shoud take that shape coz Kodu means Horn and Bale means Bangle.It has round shape like bangle and at the top it has 2 Kodu(Horn).

Unknown said...

veni attige,i am sridevi:because kodubale is not square it is round!

Anonymous said...

u r jus lovely giving me all kind of typical aknnadiga recipes
and u know wat i m lucky to find u as i m an gujju gal marreid to a kannadiga n this is so helpful to me ...thks alot