Tuesday, December 13, 2011



 It literally means, "a bangle made out of a mixture". I figured this out during a casual conversation with my in laws and they gave me this explanation.

Anyway, now you know, with in-laws around we have experts/pros on board and am back with an authentic snack recipe.

This is a snack which most of the Kannadigas love to eat and relish. We love to eat these with Hot cup of Filter coffee / Tea during the evenings. Usually, this is a delicacy we enjoy when anyone returns from Bangalore and a must for my MIL to make. (You know why.. its my Hubby's fav snack) :)

Here you go with the detailed recipe and enjoy making it and storing it to relish with a HOT CUP OF COFFEE.. :)

Kodbale, Travelled all the way from Bangalore to Kuala lumpur :)

Rice Flour - 4 cups (We used Red rice flour/ Kempuakki hittu)
Maida Flour/all purpose flour - 1 cup
Fried Gram dal / Uragadle - 1 cup
Chiroti Rave / Bombay Rava - 1 cup
White sesame / Till - 1/4 cup (around 4 tspn)
Jeera - 4 tspnButter - 1/4 cup (around 50 grms)
Hing - 1 tspn (around 25 grms)
Fresh Coconut - 1 cup grated
Dry coconut - 1 handful (Optional)
Dry Red chillies/Byadige mensinayi - 1/2 cup (or as per your taste)
Oil for deep frying
Salt to taste

1) Take Maida/all purpose flour and dry roast till good aroma comes out and keep aside.
2) Take Chiroti Rava/Bombay rava and dry roast till good aroma comes out and keep aside.
3) Take Roasted bengal gram/Urgadle and blend it to a fine powder and keep aside.
4) Now take Byadige menasina kai and blend it to a course powder and keep aside. (Make sure it is dry enough if not, you can dry in for 1-2 hours under sunshine on a hot day)
5) Now take fresh coconut and dry coconut and blend it to a fine powder with as little water as possible, and keep aside.
6) Now take a broad basin and spread butter all around the basin till it melts and add Hing to it and mix well.
7) Take another basin, and make a mixture rice flour, maida, chiroti rave, uragadle powder and chilli powder and mix well.
8) Add this mixture to the basin where you have butter and then,
9) add till, salt, jeera, and hot oil (1/4 cup) to this and mix well.
10) Now, add ground coconut and mix well.
11) In another small basin, and keep aside 1/4 portion of the mixture and mix well with enough water to make a hard dough.
12) Now, make small ball from the dough, knead it well and roll it to make a long cylindrical string, and shape it into a bangle as you see in the photo. (make sure the dough is not dry and does not crack.)
13) And now these are ready to deep fry. 14) Repeat step 11 to 13 for the remaining flour.

NOTE:1) Do not make a dough with large quantity of mixture. It will make the kodbale sour and tends to break while kneading / frying.

 2) Deep fry on a medium flame, till they are golden brown.
3) If you are making small quantity, you dont need to split the flour to make a dough.



Anonymous said...

Are you a kolar iyer ??

Madhavi Iyer said...

hi.. yeah more or less u can say i am kolar iyer. ..basically married to an iyer. I am from bangalore.