Kodubale is a famous spicy crisp deep fried snack from Karnataka. My love for baking and Indian flavours, made me try this baked version. Two of the main ingredients in the traditional kodubale are rice flour and gram flour. I decided to use beaten rice and roasted bengal gram to replace the same. Beaten rice / Poha works really well in place of rice flour, for baking.
These baked kodubale turned out pretty crispy and yum. Not having to deep fry it increases the health quotient, so go ahead and enjoy your favourite snack guilt free.
A baked version of the Karnataka special Kodubale.
In a pan heat 1 tbsp of ghee and fry the beaten rice, till it turns crispy and the raw smell disappears. Transfer it to a plate for cooling
Lightly roast the bengal gram for a minute in the same pan. [ Do not allow it to brown]. Set this aside to cool.
Dry roast the cumin seeds and the coriander seeds.
Heat 1 tbsp of ghee and roast the curry leaves till crisp. Take away from heat and add the roasted cumin seeds, coriander seeds, asofoetida and red chilly powder.
Grind the above spices into a fine powder.
Once the beaten rice and roasted gram cool down, grind them into a fine powder too.
Sieve the ground flour and powdered spices together along with salt and baking powder, until well combined [ about 3-4 times]
Add melted butter slowly to the sieved flour and combine.
Adding the curd, a spoon at a time, gently bring the whole mixture into a soft dough.
Preheat the oven at 180 degrees for 10 mins.
For shaping the kodubale, i used two round cookie cutters [ a bigger one to get the outer circle and a smaller one to cut out the inner ring]. You a bottle cap to cut out the inner ring too.
Grease and line a baking tray. Carefully place the shaped kodubale on it.
Bake in the pre heated oven at 150 degrees for 15 mins . Allow them to cool outside for 5 minutes. Then turn them over and bake the other side at 150 degrees for 10- 15 mins. Check for the lower edges to get light brown.
Allow to cool completely on a cooling rack before storing in an air tight jar.
1. Oven time and temperature may vary. Baking here must be done at a lower temperature and for a longer time, to get best results.
2.Using thick curd/ hung curd is important, since too much moisture would make the snack soft instead of crisp.
3.This tastes quite close to its traditional namesake, but obviously not the same. Baking gives a different feel and texture to any dish. It is crispy unlike its crunchy counterpart. But i am sure you would enjoy it all the same.
4.In case you find the kodubale softer after a couple of hours [ this can happen in case you added more curd] , you can always re-bake it for 5-10 mins at about 150 degrees. It will turn crisp again.
5. Add the curd one spoon at a time only. Once the dough comes together do not add any more curd.
6.Since i made this for my kids, i chose not to make it too spicy. But you can increase or decrease the spice quantity according to your taste.