Baked Kodubale / Spicy Rings

This traditional South Indian snack gets it’s name from it’s ring like shape – ‘Bale’ meaning Bangles (In Kannada). This spicy snack is usually enjoyed with a cup of coffee/ tea or eaten as an accompaniment with rice and rasam(Lentil soup) for some crispy texture.

These traditional deep fried rings are prepared in bulk during festivals and are given to relatives and guests in tiny gift packets. It is almost like a family affair, where everyone comes together to make it. I remember making them with my mum and dad. Unfortunately nowadays, not a lot of people make it at home, because it can be slightly time consuming to make in large batches. Hence they are bought from local bakeries where they are easily available.

baked kobubale4

Texture wise, kodubale sometimes turn out very hard which makes it difficult to chew or bite into. But this baked recipe makes crispy and crumbly rings without the excess oil.

Here are some key points to keep in mind while making them:

  1. When making the dough, make sure to add hot oil. This yields a crumbly texture almost like wet sand. This makes the rings crispy yet brittle after baking.
  2. Add water and knead slightly to make a smooth dough. Then cover it with a cling film or a damp cloth to prevent it from drying.
  3. Pinch out a small piece of dough, press and roll it into balls between your palms to ensure there are no cracks. Then roll into a long strip with your palm. While doing so, they may crack. When this happens, add a drop of water and continue rolling. If there are few cracks present, it is completely fine.
  4. Keep an eye on them after 20 minutes. They can burn easily. Flip them after 10 – 12 minutes and continue to bake for another 10 – 12 minutes.

Once baked, store them in air tight containers and enjoy them whenever you feel like eating a spicy snack with your cuppa.

baked kobubale5_1.25.2

Watch the video below to see how I made them.

Happy Baking!! 🙂


Total PREP TIME : 1 Hour 

Prep PREP TIME : 35 Mins                                          

Baking PREP TIME : 25 Mins


  1. Coarse Semolina – ¼ Cup
  2. Whole wheat flour – ½ Cup
  3. Plain flour – ¼ Cup
  4. Rice flour – 2 Tbsp
  5. Desiccated coconut – 2 Tbsp
  6. Salt – ½ Tsp
  7. Red Chili Powder – 1½ Tsp
  8. Cumin Seeds – 1 Tsp
  9. Hot oil – 2 Tbsp
  10. Water – 3/8 Cup


  1. Preheat oven to 180°C. Line baking tray with parchment paper.
  2. Into a bowl, mix in ingredients 1 – 8. Then add hot oil, and mix until it resembles wet sand or crumbs.
  3. Add water, a little at time. Knead to form a smooth dough. Cover it with a damp cloth or cling film so that it doesn’t dry out.
  4. Take a small sized ball and gently roll it with your palm(s) to form a long strip. (Note: If the long strip cracks, add a drop bit of water, make a ball and start over again)
  5. Bring the edges together and press to form a ring. Place it on the baking tray. Cover it with a damp cloth or cling film while you prepare the rest.
  6. Bake at 180°C for 20 – 25 minutes, flipping halfway. Allow them to cool completely once baked.



baked kobubale1


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