Grind groundnut, roasted gram, asafoetida powder and transfer into a bowl.
Grind curry leaves, coconut and chillies into a coarse paste. Add some water for paste.
Mix rice flour, all purpose flour, semolina, ajwain, salt and roasted gram dal and groundnut powder and butter mix well.
Add the ground paste.
Mix it to make a slightly soft dough.
If necessary, add small quantities of water while mixing.
Heat the oil on a low flame.
Roll a small lemon size dough between your palm and a board into a long cylindrical shape.
Join the ends and press firmly.
Raw Kodubale is ready.
Gently drop the raw Kodubales, one by one into the hot oil.
Flip after a few minutes.
Fry till both sides turn into light brown.
Remove and place the Kodubale on paper napkin.
Kodubale is ready, store to Kodubale in an airtight container to retain their crunchiness.