Kodubale with Sridharan ~ Fried snack from Karnataka

by on September 15, 2014

There is something magical about featuring the first of any series – be it small or large! This is the first recipe to be featured in my new column ‘His Ladle Love’ at Harmony Magazine. So from now on, for a year, I have the pleasure of meeting silver men who like to cook.


I met Mr NS Sridharan from Bangalore who shared this recipe of Kodubale at the end of the interview. This fried snack from Karnataka is a traditional offering. Delicious magical rings, hand-rolled to perfection and fried a crisp golden brown in hot oil – simply irresistible.


Every interview brings new insights and new learning. I was amazed to learn that fresh coconut is added in this dough and yet the rings can be consumed for weeks. Apart from fresh coconut burfi, I have simply presumed that dried coconut or khopra is added in recipes which are prepared and preserved, and that fresh coconut recipes should be consumed within a day or two. Glad to unlearn this :).


This recipe uses a little less than 1 kg of mixed flour from which approx 125 kodubale can be prepared. Mr Sridharan says that since it is a snack that can be preserved for a few weeks, it is generally prepared in large quantities. To make fewer kodubale, reduce the quantities accordingly.


Kodubale ~ fried snack from Karnataka

Kodubale ~ fried snack from Karnataka


  • Plain flour (maida) – 500 gms
  • Rice flour – 250 gms
  • Jains can prepare this recipe during Paryushan by using khopra instead of fresh coconut, but in lesser quantity.
  • Semolina (chiroti rava) – 125 gms
  • Sesame seeds – 25 gms
  • Cumin seeds – 15 gms
  • Coconut – one small (or half of a large coconut)
  • Chilli powder – 2 tsp (Mr. Sridharan prefers the mankattiro variety of chilli powder which is quite spicy and hence he adds just 1 tsp)
  • Asafoetida powder – ¼ tsp
  • Salt – 15-20 gms
  • Oil – ¼ cups
  • Salt to taste
  • Oil for deep frying – ½ kg


  1. Mix the rice flour, semolina and plain flour, add the sesame and cumin seeds.
  2. Add 1 ladle (approx ¼ cup) of hot oil. Mix well. To test the exact quantity of oil, you can take a fistful of flour and press it in your palm, it should hold well without crumbling immediately. If it crumbles, add some more oil and test again.
  3. Grind the coconut, chilli powder, asafoetida and salt into a fine paste with as little water as necessary.
  4. Add this coconut mixture into the flour mixture and knead into dough.
  5. Add a little water if required. Knead well so that the dough becomes soft and smooth. Cover with a damp cloth so that it does not dry up.
  6. Add ½ kg oil for deep frying in a large thick-bottomed wok (kadhai) and turn on the flame.
  7. On the other side, roll large marble-sized portions of the dough into thin cylinders approx ¼ inch thick and 2½ inches long. Join the ends and pinch them together to make a circle. You can roll the dough on a wooden board and place them on a plate.
  8. Check if the oil is hot enough though it should not be smoking hot.
  9. When a dozen pieces are ready, drop them one by one in the hot oil. You can fry 12-15 kodubale at a time. They will immediately rise to the surface. Now lower the flame and allow the kodubale to fry in medium flame. You can turn the kodubale a few times so that they turn an even colour. When they are fried to golden brown on both the sides, remove them from the oil. It takes around 5-6 minutes per batch.
  10. Place them on a plate lined with absorbent tissues to remove excess oil.
  11. Fry the remaining batches of kodubale in the same manner. While one batch is being fried, the next batch has to be rolled out and kept ready for frying.
  12. Cool the kodubale to room temperature and store immediately in air-tight containers.

3X1A0009(His Ladle Love - Sridharan NS)

Mr Sridharan says if made right, the kodubale stay fresh for up to a fortnight. If they are fried in palm oil (popularly available as Ruchi gold oil), they remain crisp for a month.


This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with N.S. Sridharan, a Mysore Iyengar from Bangalore whose philosophy is slow cooking.


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