Ingredients

Rice flour ( akki hittu)—1 cup

Maida —1 cup

Chiroti rave ( fine sooji//fine semolina)—1 cup

Red chilli powder—1 tablespoon

Salt—to taste

Om kaalu ( ajwain//carom seeds)—1 teaspoon

Salt—to taste

Asafoetida ( hing//ingu)—1 teaspoon

Butter ( benne) —2 tablespoon

Oil—2 tablespoon

Water— as required to mix dough.

Oil—for deep frying

Method

Take rice flour,maida,rave,chilli powder,hing,om kaalu,salt in a mixing bowl,combine everything well together.

Heat butter and oil together in a laddle .

Let it be very hot.

Pour the hot oil to the above mixture and mix it with a spoon .

Then combine well with your hands.

Add water little by little and knead to a smooth dough. ( like poori dough)

Knead the dough very well.

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

Bring the edges together and press to seal the circle.

Make thin kodubale.

Prepare the remaining kodubales 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 float ( come up) immediately.

Fry the kodubale on medium flame until the sizzling stops and kodubales are golden brown in colour.

Fry by stirring in between.

Once done transfer onto a colander or to a plate.

Tasty ,crispy kodubales are ready.

Cool completely and store in an airtight container.