I always wondered how this name originated? Since ‘kodu’-horn (as in cow’s horn), and ‘bale’-bangle in Kannada, I thought since this dish looks like bangle made of horn, it is called as ‘kodbale’, when I read this same definition in one of yahoo groups, I was really surprised!!!.
My mom’s Kodbale are one of the best I have ever had. They were crunchy, tasty and remained good for months. She would pack a whole bunch of this and chaklis when I stayed in hostel. I actually never got an opportunity to make them myself, when I had the ‘head cook’ (thats how I called my mom) in India. But I would usually help her in making them, so had an idea of them. The latest fan of her kodbales is my sis-in-law and her friends.
I got many requests from different people for this dish. But one small mistake would ruin the kodbales completely and it requires a lot of expereince to make them. So I delayed it for many days. Finally I prepared them for the first time last week. They came out good, but I need a lot of improvement.
Here is the exact measurements I got from my mom. If you are making them for the first time, make in less quantity (say 1/5 of the quantity I have mentioned below).
Chaklis or Kodbales should be fried soon after making the dough, otherwise the chaklis/kodbales become dark after frying. Mom makes all munchies in fresh coconut oil, because they remain good for a long time if fried in coconut oil. I used the sunflower oil.
- 5 cups rice flour
- 1 cup maida or all purpose flour
- 1 cup vanaspati ghee dalda/hydrogenated vegetable oil or butter
- 1 tea spn sesame seeds til
- Heat butter (or vanaspati ghee) till it melts, add it to flours.
- Add sesame seeds, salt and milk.
- Make dough.
- Knead well using the flat board. The more you knead, the better.
- Take a ball, make into thin rope. Dont make too thin or too thick.
- Give desired shape.
- Heat oil to piping hot.
- Add the kodbale and fry on a very low flame till they turn dark brown.
- Take out on a clean kitchen towel.
- Let them cool to room temperature, store in airtight container.