Kodubale

Kodubale is one of Karnataka's most famous crisps. Usually it is prepared in festivals along with Chakli/Chakkuli. It is my favourite too.
Once prepared can be stored minimum 10 days without any changes in it. Long storage would be difficult as we use coconut in it.

Ingredients
Rice flour - 3 cups
Maida - 1 cup
Grated Coconut - 1 cup
Mustard seeds - 1 spoon
Red Chillies - 3 to 4 (Vary according to your taste. In our house, we like it to be medium savory. Please vary the numbers of Chillies according to your taste.)
Asafoetida/Hing/Ingu - 1/2 spoon
Oil - 1/2 cup

Oil in a Kadai - to deep fry

Method

1. Dry roast Red Chillies along with Mustard. Put it in a mixer jar and allow it to cool
2. To the same jar, add Coconut and Asafoetida. Using little water grind it to fine paste.
3. Put this paste into a large bowl/vessel, add Maida and Rice flour.
4. Before mixing, heat 1/2 cup of oil and put on top of the flour in the bowl.
5. Add salt according to taste and mix everything and knead it to form a dough. Add little water to prepare dough if required. The consistency of the dough should be such that when you make a small stick shape out of it; it shouldn't break. So minimum 10 minutes of kneading is must.
6. Now close the bowl and allow the dough to settle down for 10 minutes.
7. Take a big plate, keep it upside down.
8. Take a very small portion of dough, roll it to form a long shape first on the back of plate as shown in picture and then join the edges to get a circle shape. (You can take Nellikayi/Indian Gooseberry sized portion. Make sure to prepare thin rings out of dough otherwise it takes much time to cook inside or sometimes it doesn't cook well from inside.)
9. Deep fry in oil with continuous stirring in medium flame until you get dark brown color. Then transfer it to a bowl with tissue paper/News paper. Allow it to cool.
10. Once cooled, store it in airtight container.

Crispy Kodabales are ready to be savored. !!