Prep Time: 45 minutes

Cook Time: 45 minutes

Servings: 4 Servings

Kodubale as known in Karnataka is a deep-fried most desired savoury snack made with rice flour, spices and heated oil for that extra crisp. This recipe is not only oil-free and also uses Jowar flour. This can also be replaced with rice flour and the process would still be the same. It's actually better than its deep-fried counterpart because this remains crispy even after a day whereas the fried ones become soft

Ingredients

• 1 c Jowar flour dough or preferably an autolysed Jowar flour dough for better results (refer notes)
• 2 tbsp of chopped curry leaves
• 1 tsp chilli powder
• 1 tbsp cumin
• 1 tbsp red chilli flakes
• Unrefined salt to taste
• 1 tbsp sesame seeds
• 1 tbsp sesame powder
• 2 tbsp dry coconut
• A pinch of Gluten-free asafoetida / hing (optional)
•  

Method

• Mix the spices, sesame, sesame powder, dry coconut into the dough and knead it well to become pliable.
• Make small lemon sized balls
• Roll them length-wise and form a circular shape starting at one edge
• Preheat the oven to 180 degrees C
• Arrange the rolls on a tray lined with parchment and bake for exactly 25-30mins. Watch after 20mins. It can be removed by the 27th minute. It also depends on each oven calibration.
• Allow it to cool down and savour the crispy kodubale rolls

To make Autolysed Jowar Flour:

• Take a 2 ltr cooker, add 1c water and salt.
• Close the lid with gasket and weight and switch on the gas. Let it whistle once.
• As soon as the water in the cooker whistles, switch off the gas and manually release the pressure using a fork
• Open the lid, add the jowar flour slowly, mix it roughly using a wooden spoon or any long spoon.
• Close the lid and keep the weight back.
• Let it rest for 20 mins so that the flour gets steam-cooked in the process.
• After 20-30 mins, take the dough in instalments, knead it on a clean countertop to bring the roughly mixed dough to an even and smooth dough. It will become non-stick at this point. Wash your hands if needed before kneading to ensure the dough does not stick to the hands

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