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….
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
- 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.
This is a great tea time snack.