Most people who know me will tell you that I have a soft spot for desserts. Although, I am not big into snacking, always stay away from deep fried snacks which are a quintessential part of a quick meal most Indians prefer during the never ending gap between lunch and dinner. It will be tea time in most parts of India but not always in Karnataka and Tamil Nadu where coffee usually reigns supreme. While I usually miss the coffee time snacks, there is one strange exception. Kodu Bell is part of that list of exceptions.
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It’s almost a ritual, almost every time I’m walking through the streets of Malleswaram (a neighborhood in Bangalore where bits of old Bangalore reside), I make a series of traditional stops at my favorite stores and eateries. The latest addition to the area is a slew of dramatic street art installations that might remind you of the Lodhi art district in Delhi. These 12 new murals are spread over 1.7 km and are part of Malleswaram Hogana! (Let’s go to Malleswaram). After spending a morning exploring these murals I stopped at Raghavendra Spices for my koduble fix. Nostalgia is a big part of your favorite food, every time I bite into a koduble, taking me back to my childhood, where it was a popular snack at my aunt’s house in Malleswaram.
Kodu in Kannada translates to horn and ‘bell’ to bangle. This bangle-shaped snack is made from rice flour and gram flour. There are versions of maida as well but most old-timers swear by the original recipe (see recipe) that does not contain maida. There is also a version with curd and rice flour (Mosaru Kodubale – Mosru is curd in Kannada) which is softer and not as crunchy as the ring-shaped Koduble. The other distinguishing element in the classic Koduble is the spice paste mixed with flour. This paste has delicious ingredients like dry red chilies and grated coconut.
Koduble is similar to Kadboli or Kadboli which is a savory snack from Maharashtra that includes moong and urad dal in addition to rice and gram flour. Koduballe is not only a popular daily snack, it is also made in many households in Karnataka on festive occasions like Janmashtami and Deepavali. You can try making Koduble at home with this recipe. The key is getting the right size. If it’s too thin, they can be tough and if they’re thick, they can become undercooked and soft.
Easy Kodu Bale Recipe | Easy Sooth Indian Team Time Snack Recipe:
Component:
- 1/2 cup rice flour
- 1/4 cup fine rava
- salt to taste
- 1/2 cup roasted besan
- 1/2 tsp celery
- 1/2 tsp black sesame seeds.
- a pinch asafoetida
- 2 tbsp hot oil/2 tbsp ghee
- oil for frying
For the Spice Paste:
- 1/4 cup grated coconut
- 1/2 tsp cumin
- 3-4 whole dry Kashmiri red chillies or byadgi chillies
- 1 spring curry leaves (optional)
- 1/4 cup water (or as required)
Method:
1. Take rice flour, rava and roasted gram flour in a bowl. Add celery, black sesame seeds and salt. Mix well.
Add 2 tbsp of hot oil or ghee and mix well.
3. Prepare the masala by mixing coconut, curry leaves, cumin and red chillies.
4. Make a smooth paste by adding water as required. Pour the prepared masala paste over the dough.
5. Knead soft and soft dough. Start rolling the dough with the help of palms.
6. Bring the edges together and join them to form a ring. You can use a little water to seal the ends together.
7. Fry the Kodubel in hot oil on medium flame till it becomes golden brown and crisp.
8. Take it out on a kitchen paper to remove excess oil.
9. Once cooled completely, store in an airtight container.
Take care that the dough is not too soft, there is a risk of it becoming soft. Some home cooks use hot oil in the dough (while kneading). This gives a crispy texture to the koduble. Flavor paste is a key ingredient. Adding curry leaves is an optional step, but enhances the flavour. Also, avoid using chili powder, try and stick with dry red chilies. Of course, you can order Kodubel on several online platforms before making it at home.
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