Kodubale recipe

Ingredients

Rice Flour 3 cup
ground net Powder1 cup 3/4 cup
hurigadale Powder2 teaspoons
Chilli Powder 1 - 2 teaspoons (to taste)
Hot Oil or Butter 1/4 cup
Vegetable Oil 2 -3 cups (for deep frying)
Hing (Asafoetida) 2 pinches
Salt to taste
Preparation

Mix all the ingredients except the oil needed for frying into a soft dough. Use water to make the dough. The dough should be a soft pliable dough without being too soft or too hard.
Take a small lump of dough, about the size of a small lime, and roll it on a flat surface into a thin rope. The thickness of the rope should be about half an inch or less. Bring the two ends of the rope together and press lightly with your fingers to make a ring.
Repeat with the rest of the dough.
Heat the vegetable oil in a heavy bottomed pan until it starts to ripple slightly.
Fry the Kodubale in batches in the vegetable oil on low to medium fire until they are golden brown. Drain on paper towels.
Store in an airtight container after they have completely cooled.