Ingredients

Rice flour ( akki hittu)—1 cup

Wheat flour ( godhi hittu//atta)—1 cup

Red chilli powder ( accha menasina pudi)—1 tablespoon heaped

Jeera (jeerige//cumin seeds)—1 teaspoon

White yellu ( til //sesame seeds)—1 teaspoon

Hing (asafoetida//ingu)—1/2 teaspoon

Salt—1 teaspoon or to taste

Oil—3 tablespoon

Water—3/4 cup approximately

Oil—to deep fry

Method

Mix together rice flour,wheat flour,salt,jeerige,yellu,red chilli powder in a mixing bowl or plate.

Mix well together with your hands so that everything is combined well.

Now heat 3 tablespoon oil in a laddle.

Pour this hot oil to the above dry mix.

Mix with a spoon in the beginning as oil will be hot.

Then mix with your hands.

Add water little by little and knead to a soft , tight dough.

Knead and dough well for 3 to 5 minutes.

Keep the dough covered while making kodubale.

Pinch a small portion of dough and roll it into a log on a rolling board or plastic sheet.

Bring the edges together and press to seal the circle.

Prepare the remaining kodubale with the dough in the same manner.

Heat sufficient oil in a pan or kadai,once the oil is hot enough drop the prepared kodubale one by one.( in batches)

(To check the oil add a small portion of dough it has to come immediately)

Fry on medium flame until the sizzling stops and kodubales are golden brown. Fry on both both sides by turning around.

Once done transfer onto a colander or to a plate .

Tasty,crispy kodubales are ready.cool completely and store in an airtight container.