Nippattu and Kodubale (ನಿಪ್ಪಟ್ಟು, ಕೋಡುಬಳೆ)

Kodubale 

Ingredients:  1 cup Rice flour, 1/2 cup Maida (plain flour), 1/2 cup grated coconut, 1.2 tsp. jeera seeds, red chili powder to taste, 2 tsp. hot oil, A pinch of hing, Salt as per taste, Oil for deep frying.

Method:  Grind coconut in a blender without adding water to make it a fine powder. Mix all the ingredients together in a mixing bowl; Heat 2 tsp. oil and add to the mixture. Add very little water and make dough out of the mixture. Pull out small balls from the dough and roll them into desired size with your hands. Moist your hands and join one end to the other to form a circle. Heat oil in a kadai, drop the Kodubale into the oil and fry on low-medium heat.  When it is done, remove from oil and drain on paper towels. When they are cool, these can be stored at room temperature for weeks in an air tight container.  

Nippattu 

Ingredients:  3 cups rice flour, 1 cup hurikadale pudi (fried gram dal powder), salt to taste, 2 tsp. red chili powder, pinch of hing (asafetida), 2 tsps. Of crushed peanuts and groundnuts, ½ tsp. sesame seeds, 2 tsp. hot oil, oil for deep frying.

Method: In a large bowl, add all the ingredients and with little water knead into dough.  Take a small portion and pat it on a plastic sheet into round shapes.  Heat oil in a pan and deep fry them on a low-medium heat until golden brown.  Remove from heat and place them a paper towel to get rid of excess oil.  When they are cool, these can be stored at room temperature for weeks in an air tight container.