Kobbari Kodubale

This recipe was given to me by my friend Poornima. This was about 4 years ago. I rarely make deep fried items and kodbale making requires some time and effort. So I never got to it. What is better timing than Diwali for making such dishes? So I made these on the festival day. They were superb. Half the batch got over that day itself. I made few modifications to the recipe. Here is the version I tried. The original version had onions in it, but I did not add it.

2 cups rice flour
1 cup maida (all purpose flour)
1 cup rava/sooji
1 tea spn moong dal
1 tea spn urad dal
1 tea spn chana dal
5-6 red chillies
2 tea spns dry coconut (kobbari)
1 tea spn coriander seeds
1 tea spn cumin seeds

Dry roast rice flour, maida(all purpose flour), rava/sooji for few minutes and keep it aside.
Heat oil and add moong dal, urad dal, chana dal, red chillies, coriander seeds, cumin seeds, coconut for few minutes. Take care not to burn anything. Grind to a paste using just enough water.
Add the paste to the flour mixture. Add salt and make a dough.
Make kodbale and keep fry them in oil.
They get soft if they are not fried well, so make sure to fry them till they are little dark in color. Store in air tight container.


31 thoughts on “Kobbari Kodubale”

  1. These were my all time favourite during my childhood visits to bangalore. A clean, self explanatory, and perfect pictures , making kodubale a no more a difficult item to prepare. should we roast the flours till they turn colour or just to heat them a little

  2. hi,

    nice to see this recepi and will try it out defenetly.. i remember eating a lot in my chilhood days when my aunt used to make it very frequently … thanks for the recepi. do u use fine sooji or coarse suji?

  3. crispy and yummier, what can i say. My all time favorite but the way you made is bit different than we make but i like to try something new as well. Will try to make this type. 🙂

  4. i really love your site and tried few recepies,pictures are helpful and makes your site popular.many thanks
    Dr. vaishnav,aurangabad

    1. I was on a diwali high!!!. Now I have realized I cannot do such things anymore :(. Yesterday had a hard time cooking normal stuff because Ishaan was getting into everything. Ufff

  5. Vow wonderful photos. Hats off to you. Its raining here. I made this awhile ago nice crispy and yummy to eat with this wet weather.

  6. How much tsps. of oil will be required for kneading purpose. Or should I add the heated oil where you have mentioned as “Heat oil and add moong dal, urad dal, chana dal, red chillies, coriander seeds, cumin seeds, coconut for few minutes.” Pls. clarify

  7. Hi Shilpa,

    OMG this brings back some lovely childhood memories spent with my mum in the kitchen making kodbale, chakli, Karo and the other stuff which is diamond shaped (the name escapes me, but perhaps you will remember!). It used to be a little competition between me and my sis to see who could make the kodbale the fastest, and also we ate the atta on the sly, haha. I think the advantage with making deep-fried stuff in India is that you always have many guests visiting, and therefore the stuff you make gets distributed and so you don’t have to worry so much
    about eating deep-fried food – whereas here I just end up eating it all!

    Amazed how well you are coping with work, baby and posting on the wesbite – I have a friend with a 9 month baby who on some days barely gets time to eat a proper meal. Her baby is also at the walking stage now, so gets into everything making it hard to cook.

    Good luck with everything!


  8. Thanks for the best & easyest recepie. We know the value when we are out from the family. Thanks for ur recepie once again.

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