21 | October | 2014 | Malar's Kitchen

Tags

how to make kodubale, Karnataka Recipe, karnataka snack recipe, Kodubale, kodubale recipe, rice kodubale, ring murukku, spicy kodubale, Spicy muruku, Spicy ring murruku

This is one of the very famous Karnataka’s tasty teatime snack and one of my favorite 🙂 These are irresistible and I keep munching them. They are very easy to prepare as well. This is going to be my Diwali savory snack 🙂 They will not go wrong in taste anytime. Some people also call it ring murkku. But as I knew this only from my Bangalore days I call it the spicy Kodubale 🙂 These are deep fried. Soon would like to try it the baked way , so stay tuned….

Ingredients:

Rice Flour : 1 cup

Semolina/Suji/Rava : 1/4 cup

Maid/All Purpose Flour : 1/4 cup

Grated Coconut : 1/2 cup

Oil : 3 tablespoon

Red Chili : 5 to 6

Asafoetida : 1/4 teaspoon

Salt : 1 teaspoon

Ajwain/Carom Seeds : 1/2 teaspoon

Water : 3/4 cup

Oil : for frying

Method:

Dry roast semolina and all purpose flour for 2 to 3 mins. And set it aside.
Grind grated coconut and red chili together to a fine paste with little water.
Mix semolina, all purpose flour, rice flour and the grated coconut, red chili paste.
Add salt, carom seeds, water, asafoetida and oil with the flour.
Make a fine dough.
Now roll it to strips and cut it to small pieces.
Roll it to small rounds/rings, pinch edges.
Heat oil for deep frying. Keep it in medium hot.
To check if oil is in correct stage to start frying, just drop a small piece of dough, it should pop up. Now oil is ready to fry.
Now slowly put these ring to fry. Fry till the sound of oil subsides.
Put them in a kitchen towel and drain excess oil.
Store in an air tight container.