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This is one ofΒ the very famous Karnataka’s tasty teatime snack and one of my favorite πŸ™‚ 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 πŸ™‚ 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 πŸ™‚ These are deep fried. Soon would like to try it the baked way , so stay tuned….

Kodubale Kodubale_1 Kodubale_2


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 greatΒ tea time snack.