Kodbale is a rice crispy made by most of the communities in Southern India. The addition of spices varies, depending on the region. Posting a recipe which is traditionally made in Mangalore by the Konkani community. No spices other than cumin seeds are added to this crispy. It is the sweetness of butter and milk that makes it absolutely amazing!
250 gms of rice flour
A large lemon sized ball of butter
1 tsp Jeera/Cumin seeds
Milk as required to bind a soft dough
Oil to fry the Kodbale
Take the rice flour in a bowl. Add the salt and Jeera. Melt the butter and add it to the rice flour. Crumble the mixture. Add milk a little at a time to make a smooth and soft dough. Keep aside for ten minutes. Pinch small pellets of the dough and roll into the shape of a wick on the back side of a plate. Bring the edges together as shown in the picture. Heat oil in a pan. Drop in the Kodbales and fry to a golden orange on a medium flame. Remove from the oil and drain on a kitchen towel. Store in an airtight container when it has cooled down completely.
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