Kodu Bale Recipe: Popular Karnatakas Coffee Time Snack | Easy snack recipe in South India

Most people who know me will tell you that I have a fondness for desserts. However, I’m no big fan of snacks, always avoiding the fried snacks which are an integral part of the quick meals most Indians prefer during that endless gap between lunch and dinner. In most parts of India it would be tea time, but not always in Karnataka and Tamil Nadu where coffee usually reigns supreme. While I usually forget about snacks at coffee time, there is one odd exception. The Kodu ball is on this list of exceptions.

Also Read: 11 Best Karnataka (Kannada) Recipes | Easy recipes from Karnataka

It’s almost a ritual, almost every time I walk the streets of Malleshwaram (an area of ​​Bangalore where slices of old Bangalore live) I make a series of usual stops at my favorite shops and restaurants. The latest addition to this area is a series of spectacular street art installations that might remind you of the Lodhi Art District in Delhi. These 12 new frescoes are spread over 1.7 km and are part of Malleshwaram Hogana! (Let’s go to Malleshwaram). After spending a morning exploring these murals, I stopped by Raghavendra Condiments for my dose of kodubale. Nostalgia is a big part of your favorite food, every time I bite into a kodubale I am transported back to my childhood where it was a popular snack at my aunt’s house in Malleshwaram.

Kodu translates to horn and “bullet” to Kannada bracelet. This bracelet-shaped snack is made from rice flour and chickpea flour. There are also versions with maida but most of the old ones swear by the original recipe (see recipe) which does not contain maida. There is also a version with curd and rice flour (mosaru kodubale – mosaru is curd in kannada) which is smoother and less crisp than the ring-shaped kodubale. The other distinct element of the classic kodubale is masala dough mixed with flour. This paste contains tasty ingredients like dried red peppers and grated coconut.

Kodubale is similar to kadboli or kadaboli, a tasty snack from Maharashtra that also incorporates moong and urad dal in addition to rice and chickpea flour. Kodubale is not only a popular everyday snack, it is also made in many homes in Karnataka on festive occasions like Janmashtami and Deepavali. You can try making kodubale at home with this recipe. The key is to get in the right shape. If it is too thin they can end up being hard and if they are thick they can be undercooked and become soggy.

Easy Kodu Ball Recipe | Indian Team Soth Time Easy Snack Recipe:


  • 1/2 cup rice flour
  • 1/4 cup fine rava
  • salt to taste
  • 1/2 cup toasted gram flour
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon of black sesame seeds.
  • A pinch of asafoetida
  • 2 tablespoons hot oil / 2 tablespoons clarified butter
  • oil for frying

For the Masala dough:

  • 1/4 cup grated coconut
  • 1/2 teaspoon of cumin seeds
  • 3-4 whole dried Kashmiri red peppers or Bydagi peppers
  • 1 spring curry leaves (optional)
  • 1/4 cup water (or as needed)


1. In a mixing bowl, take the rice flour, rava and toasted gram flour. Add the ajwain, black sesame seeds and salt. Mix well.

2. Pour in 2 tablespoons of hot oil or clarified butter and mix well.

3. Prepare the masala by mixing coconut, curry leaves, cumin seeds and red pepper.

4. Mix to smooth the dough, adding water as needed. Transfer the prepared masala dough to the flour.

5. Knead until you obtain a smooth and soft dough. Start rolling the dough with your palms.

6. Gather the edges and join them to form a ring. You can use a little water to seal the ends together.

7. Fry the kodubal in hot oil in batches until they turn golden brown and crisp over medium heat.

8. And drain on absorbent paper to remove excess oil.

9. Store in an airtight container when completely cool.

Make sure the dough is not too soft, it may soften. Some home cooks use lukewarm oil for flour (when kneading). This gives a crispy texture to the kodubale. The aroma paste is a key component. Adding curry leaves is an optional step but enriches the flavor. Also, avoid using chili powder, try to stick with dried red chillies. Of course, you can also order kodubale on several online platforms before trying to do it at home.

About Margaret L. Portillo

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