Perfect recipe for kodubale – how to prepare homemade kodubale

Perfect recipe for kodubale – how to prepare homemade kodubale

Hello there, welcome to cooking reviews, a platform that shares legit cooking tips and recipes with our users worldwide. Today we will do justice to a unique snack known as kodubale. I plead with you till the end for every bit of information about making this recipe. Join me as we proceed.

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What is kodubale?

According to the culinary peace Kodubale is a traditional snack from Karnataka. It is a spicy and crispy snack dish that can be done as your monsoon snack or for festivals like Krishna Janmashtami and Ganesh Chathurthi.


Kodubale comes from two Kannada words- ‘kodu’ (meaning horn) and ‘bale’ (meaning bangle). Since kodubale mimics the shape of a bangle and is made by pressing two ends (horn-like ends) of the dough, I assume they are named so.

How to prepare homemade kodubale

 Ingredients for kodubale:

  • ½ cup rice flour / akki hittu
  • ¼ cup semolina / sooji / Bombay rava
  • salt to taste
  • ½ cup maida / plain flour / all-purpose flour
  • ½ tsp ajwain/carom seeds/oma
  • pinch of hing / asafoetida
  • 2 tbsp hot oil
  • oil for deep frying

for masala paste:

  • ¼ cup coconut (fresh or desiccated)
  • ½ tsp jeera/cumin seeds
  • Five whole dried Kashmiri red chili
  • ¼ cup water (or as required)

NB: This ingredient is for a smaller quantity. Feel free to play around with your component by doubling, tripling, or quadrupling your ingredients to get your desired portion.

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  1. Firstly, take rice flour, rava, and maida in a mixing bowl. Also, add ajwain and salt. Combine well. Furthermore, pour 2 tbsp of hot oil and mix well.
  2. Meanwhile, prepare the masala by taking coconut, jeera, and red chili. Blend to smooth paste, adding water as required.
  3. Transfer the prepared masala paste over the flour, and knead to a smooth and soft dough.
  4. Afterward, roll and prepare small circles. Now deep fry the kodubale in hot oil in batches.
  5. Fry the kodubale till they turn golden brown and crisp on medium flame. And drain off onto kitchen paper to remove excess oil.
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Steps to follow in making kodubale:

These steps are shared to enable you to make this snack step by step without getting confused. Do well to follow them gradually, as everything is listed here in detail.

  • Add ½ cup rice flour, ¼ cup Rava, and ½ cup maida in a large mixing bowl.½ tsp ajwain, hing, and salt to taste. Combine well, making sure everything mixes well.
  • Afterward, pour 2 tbsp of hot oil. This helps to give extra crunchiness to kodubale. Mix with a spoon, as the oil will be too hot. Then crumble the flour well with oil. Keep aside.
  • Meanwhile, prepare the masala by taking ¼ cup coconut in a blender, adding ½ tsp jeera and five whole red chilies. Blend to smooth paste, adding water as required.
  • You then transfer the prepared masala paste over the flour. Knead to the smooth and soft dough as chapathi dough.
  • Afterward, pinch a ball-sized dough and press & knead five times again. Also, roll gently to form a thick and long rope. If you cannot roll, add a tsp of more maida and knead the dough.
  • Cut the rope approximately 2 inches and join the edges to form a circle.
  • Add a reasonable amount of oil in a deep pan and deep fry the kodubale in hot oil in batches. Do not overcrowd as the kodubale takes a long time to cook, and fry the kodubale on medium flame, ensuring they are cooked thoroughly.
  • Fry the kodubale till they turn golden brown and crisp. It takes around 6 minutes. Drain off onto cooking paper to remove excess oil.
  • Finally, enjoy kodubale.
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Important notes


  1. Endeavor to set aside all your ingredients before you start processing.
  2. The spicy ring murukku will turn soggy if the dough is too soft.
  3. Adding hot oil to the flour gives a nice crispy texture to the murukku.
  4. Endeavor not to make a too soft dough as they absorb oil, and the stiff dough will be too hard to bite.
  5. Before frying the kodubale, ensure you have shaped them all and are ready. This way, you can save some time and maintain the correct temperature of the oil throughout.
  6. Always use a deep-bottomed wide frying pan to fry. Otherwise, the kodubale can settle at the base of the Kadai and get slightly burnt.
  7. Do not shape the kodubale too thin or thick. If it is too thin, it can end up being hard, and if they are wide, it can get undercooked and become soggy.
  8. Keep the heat at low-medium so that the kodubale gets cooked uniformly. If not, they will brown quickly on the outside and remain undercooked from the inside.
  9. Do not put too many kodubale at once—Fry small batches at a time, as per the size of your frying pan.
  10. Finally, don’t add water to the whole mix if you are making it in large quantities. Instead, add water in batches to prevent kodubale from turning soggy
  11. After preparing the mixture to make the dough:
  • Do not mix the entire mixture with water.
  • Divide it into two portions, combine the first portion with water as required, and knead well to form the dough.
  • Once you are finished making kodubale from this mixture, use the second portion to make the dough.
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This is required because if the dough (after adding water) is rested for too long, the kodubale will turn soggy and drink too much oil.

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How long can kodubale last?

After making this snack and not consuming everything immediately, please don’t be scared; you still have a chance to preserve it. Here is what to do if you have excess kodubale.

You can store it in an airtight container for 10-15 days. After this period, it will lose its taste and texture and might not be enjoyed.

So I am going to wrap up this recipe of kodubale. I trust you can make this at home by reading the recipe above. I plead you follow the steps given to get a perfect kodubale. Trust me, and this recipe is worth trying. Don’t forget to stick to this website for more recipes.

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