Air fryer recipe · Snacks · Karnataka
Karnataka Kodubale Rings
Crunchy, spiced rice-flour rings with curry leaves and sesame, a Deepavali favourite in Karnataka homes. Air-fried, they come out crisp right through with a slightly denser bite.
- 45 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- KarnatakaState
Part of the Diwali across India collection
Nutrition per serving
- 235kcal
- 4.5 gprotein
- 36.7 gcarbs
- 7.7 gfat
- 2.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Rice flour1.5 cups
- Fine semolina (sooji)2 tbsp
- Roasted chana dal (putani)1/4 cup
- Desiccated coconut2 tbsp
- Red chilli powder1.5 tsp
- Curry leaves, chopped10 leaves
- Sesame seeds1 tbsp
- Asafoetida (hing)1/4 tsp
- Oil2 tbsp hot + spray
- Saltto taste
Method
Grind the spice mix
Grind the roasted chana dal, coconut and chilli powder into a fine powder. Using desiccated coconut instead of fresh helps the rings crisp all the way through in the air fryer.
Mix the dough
Combine the rice flour, sooji, ground mix, curry leaves, sesame, hing and salt. Pour 2 tbsp very hot oil (heated until just before smoking) over it and stir with a spoon, keeping your hand away from the bowl. Add warm water slowly and knead into a soft, smooth dough with no cracks.
Roll the ropes
Take a small ball and roll it on a board into a rope about the thickness of your little finger and 12 cm long. If the rope cracks, the dough needs a few more drops of water. Keep the dough covered while you work so it does not dry out.
Join into rings
Bring the two ends of each rope together and press them to seal into a ring. Lay the rings on a plate as you go. Aim for the same thickness on all of them so they cook in the same time.
Spray and arrange
Spray or brush the rings lightly with oil on all sides. Arrange them in one layer in the basket with gaps between.
Air-fry crisp
Air-fry at 170°C for 15 min, turning them once halfway, until golden and hard when tapped. Break one open after cooling: it should be crisp in the centre. If not, give the batch 2 to 3 minutes more. Store in an airtight tin once fully cool.
