Kodabale are crispy and spicy rings prepared using Rice, a favorite evening snack among Mysoreans and Bangaloreans along with a good cup of South Indian filter coffee. You can prepare Kodabale using another method.
2 Cups Raw Rice
1 Cup Coconut
10 – 12 Dry Red Chilies
1/4 tsp Asafoetida/Hing
1/4 tsp Ajwain or Jeera/Cumin Seeds
1/2 Cup, Hot Oil
Oil for Deep-frying
Salt to taste
Soak Rice in water for 4 hours. Spread it over a cloth and let it dry completely as shown below.
Grind to a powder and remove to a mixing bowl. Grind Coconut, Red Chilies, Jeera, Hing to a paste. Add this to the Rice flour along with hot Oil. Mix well. Add water and mix it to form a dough. Divide it into lemon sized balls. Roll out each ball using palms on a greased platform into long and 1 cm thick sticks. Bend and stick the edges together to form a ring.
Heat Oil and deep fry these rings on low flame until they turn reddish brown. Remove Kodabale on kitchen towels and once cool store in air-tight containers.