Khara Kodbale

I have grown up eating Kodbale that mom made. Mom's sister (Janaki Aunt) too makes amazing kodbale.

You will need:

Rice flour - 1 Cup (200 gms)
White flour  - 1/4 cup (50 gms) (Maida)
Coconut - 1/4 Cup
Red Chilli powder - 2 tsp (add more if you like it spicy)
Carom Seeds - 2 tsp (ajwain/oma)
Asafoetida powder- 1/4 tsp (Hing)
Oil  - 2 tbsp (or Butter - 1/4 cup)
Curry Leaves - 20 to 30 leaves ground into a fine paste.
Salt to taste
Water -1 cup
Oil to fry

Mix Rice flour, Maida, Red Chilli powder, Ajwain, Hing, Salt,Coconut, Curry leaves paste and Oil.
The kodbale tastes better when the oil used to mix is hot. 
Add water and mix it into a dough in the consistency of the Roti/Chapathi Dough.
Make small balls out of the dough just like for puris. Roll them into long cylinders (width 1/2 cms & length 6-7 cms). Join the edges to form a nice bangle like structure.

Heat oil in deep pan (kadai/baNale). Deep fry the Kodbales until golden brown. Leave it to cool on a Oil absorbing paper. Serve when it is cool.

Makes about 50 kodbale
Goes well with evening Coffee or anytime you feel like snacking
Skill Level: Easy

Tips:
This can be stored for a month or so.  
Finely chopped curry leaves can be used instead of the curry leaves paste. But the kodbale may break when rolling and also it gets into the oil during frying. Another option is to roast the curry leaves make a powder and mix it into the dough.