Kodubale is a traditional food from Karnataka, made from rice flour, roasted gram flour, coconut, and spices, is a very addictive and delicious snack loved by kids, adult, and old people alike. ‘Kodu’ word has two meaning in Kannada language, one being “horn of a cattle” and the other one is a generic name for whole dried beans or long beans. ‘Bale’ in Kannada means Bangle, evident from the shape of the snack. The round doughnut shape of this savory snack is made by pressing together the two ends of a dough roll, which can either mean horns of a cattle joined to form the ring shape, or long bean resembling dough joined to form the ring shape.
Traditionally prepared and consumed during festivities, this spicy and crispy snack is a delicious treat to munch on any day and also make a perfect snack to go along with chai or coffee during the teatime. There are many variations of this snack depending on the region. Bangalore Kodubale, Mysore Kodubale or Mangalore Kodubale are few among a lot, but the main constituents of Kodubale are gram dough, rice flour and maida. With rice comes the crispiness, gram gives it a depth in taste while maida helps binding the dough. Red chilli pieces and Ajwain are very crucial to the recipe. Adding coconut only increases the flavour. Healthy Kodubale uses Semolina or Rava instead of Maida and asafoetida or hing to add that zing.
I remember watching my mom making Kodubale when I was a kid. I can never master the technique to perfect the rings. She says the perfect size Kodubale should be as large as the circle when you join the tips of your index finger and the thumb. Enjoyed best during Ganesh Chaturthi, Rakshabandhan, Diwali, Eid or Holi, the unwritten rule, and the only way of eating Kodubale is to wear them on all your fingers like rings and bite on them.