kodubale recipe | ring murukku recipe | spicy kodbale recipe

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kodubale recipe | ring murukku recipe | spicy kodbale recipe with detailed photo and video recipe. a spicy snack from the traditional or kannada cuisine which is popular in every household of karnataka and its neighbouring southern indian states. it is prepared especially during festival seasons like ganesh chaturthi and deepavali and is eaten as evening snack with cup of tea.
ring murukku recipekodubale recipe | ring murukku recipe | spicy kodbale recipe with step by step photo and video recipe. perhaps one of the most popular under rated snack recipe of karnataka cuisine. even though this spicy delicacy hails from karnataka, it is popular in other states as ring murukku or crispy rings. traditionally this spicy kodbale is prepared during festival season with chakli or murukku, but can also be prepared for daily evening snacks.

i prepare chakli and kodubale recipes frequently but somehow, i missed to share it on my blog with a video. moreover my snack dabba (box) required a refill with some traditional snacks. previously i use to buy few snacks and mix it with homemade one’s. but recently i stopped it after i learnt about the high sodium content and preservatives. i even prepare a similar version with wholegrain atta and it taste’s amazing. i would try to share it soon, but meanwhile its time for authentic south indian kodubale recipe.

kodubale recipe

furthermore, i would like to highlight few variations to the authentic kodubale recipe. firstly, if you prefer to have a more crispy kodbale recipe than add 2-4 tbsp of extra rice flour to the dough. but make sure not to add more and it may turn hard and brittle. secondly, the other variation is to add coarse putani or roasted chana dhal to make it even more tasty. also by adding putani, kodubale would be softer and crisp. lastly, the other version is to steam the maida or all purpose flour before mixing it with the dough.

finally, i request you to check my other indian snacks recipes collection with this post. this includes, corn cutlet, veg puff, matar kachori, cocktail samosa, nippattu, seekh kabab, mysore bonda, goli baje, rava vada and hara bhara kabab. in addition do visit my other recipes collection from my blog like,

kodubale or ring murukku video recipe:

recipe card for kodubale or ring murukku recipe:

4.7 from 7 reviews
kodubale recipe | ring murukku recipe | spicy kodbale recipe
 
Prep time
Cook time
Total time
 
easy kodubale recipe | ring murukku recipe | spicy kodbale recipe
Author:
Recipe type: snacks
Cuisine: karnataka
Serves: 20 Servings
Ingredients
  • ½ cup rice flour / akki hittu
  • ¼ cup semolina / sooji / bombay rava
  • salt to taste
  • ½ cup maida / plain flour / all-purpose flour
  • ½ tsp ajwain / carom seeds / oma
  • pinch of hing / asafoetida
  • 2 tbsp hot oil
  • oil for deep frying
for masala paste:
  • ¼ cup coconut, fresh or desiccated
  • ½ tsp jeera / cumin seeds
  • 5 whole dried kashmiri red chilli
  • ¼ cup water, or as required
Instructions ( 1 cup =255 ml)
  1. firstly, in a mixing bowl take rice flour, rava and maida.
  2. also add ajwain and salt. combine well.
  3. furthermore pour 2 tbsp of hot oil and mix well.
  4. meanwhile prepare the masala by taking coconut, jeera and red chilli.
  5. blend to smooth paste adding water as required.
  6. now transfer the prepared masala paste over the flour.
  7. knead to smooth and soft dough.
  8. also roll and prepare small circles.
  9. now deep fry the kodubale in hot oil in batches.
  10. fry the kodubale till they turn golden brown and crisp on medium flame.
  11. and drain off on to a kitchen paper to remove excess oil.
  12. finally, enjoy kodubale, or store in a airtight container for 10-15 days once its cooled completely.


how to make kodubale or kodbale with step by step photo:

  1. firstly, in a large mixing bowl take ½ cup rice flour.
    kodubale recipe
  2. also add in ¼ cup rava and ½ cup maida.
    kodubale recipe
  3. additionally add ½ tsp ajwain, hing and salt to taste.
    kodubale recipe
  4. combine well making sure everything mixes well.
    kodubale recipe
  5. furthermore, pour 2 tbsp of hot oil. this helps to give extra crunchiness to kodubale.
    ring murukku recipe
  6. mix with the spoon as oil will be too hot.
    ring murukku recipe
  7. furthermore crumble the flour well with oil. keep aside.
    ring murukku recipe
  8. meanwhile prepare the masala by taking ¼ cup coconut in a blender.
    ring murukku recipe
  9. also add ½ tsp jeera and 5 whole red chilli.
    ring murukku recipe
  10. blend to smooth paste adding water as required.
    ring murukku recipe
  11. now transfer the prepared masala paste over the flour.
    ring murukku recipe
  12. knead the dough well adding water if required.
    ring murukku recipe
  13. knead to smooth and soft dough as of chapathi dough.
    spicy kodbale recipe
  14. furthermore pinch a ball sized of dough and press & knead again for 5 times.
    spicy kodbale recipe
  15. also roll gently to form a thick and long rope. if you are unable to roll, then add a tsp of more maida and knead the dough.
    spicy kodbale recipe
  16. cut the rope approximately 2 inches length.
    spicy kodbale recipe
  17. and join the edges to form a circle.
    spicy kodbale recipe
  18. now deep fry the kodubale in hot oil in batches. do not over crowd as the kodubale as it takes long time to cook.
    kodubale recipe
  19. and fry the kodubale on medium flame making sure they are cooked completely.
    kodubale recipe
  20. fry the kodubale till they turn golden brown and crisp. it takes around 6 minutes.
    kodubale recipe
  21. drain off on to a kitchen paper to remove excess oil.
    kodubale recipe
  22. finally enjoy kodubale, or store in a airtight container for 10-15 days once its cooled completely.
    kodubale recipe


notes:

  • firstly, if the dough is too soft then, then spicy ring murukku will turn soggy.
  • also adding hot oil to the flour gives nice crispiness to the murukku.
  • most noteworthy, do not make too soft dough as they absorb oil and hard dough will be too hard to bite.
  • finally, in case you are making in large quantity, don’t add water to whole mix. instead add water in batches to prevent kodubale turning soggy.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

39 COMMENTS

  1. Hi, I tried this kadubale for the first time with ur help by the video and the result went out outstanding, it tasted so tempting, yummy…. Thanks

  2. I made them today and it turned out really well in terms of taste and crispiness. Only issue was while rolling the dough, it used to break a lot. Any idea why this happened? Would like to prepare in large quantity next time. Loved the way you played with those kodubale rings in the video. Kushi apunu sooth 🙂 Very good presentation. I know a lot of hard work goes into flood blogging. Kudos to u guys.

  3. Hello Hebbar’s,

    Thanks for simple recipe. I tried it yesterday and it came out so well. It’s easy and tasty.

    Regards,
    Manasa

  4. Looks yummy. But do we have to dry roast the rava(Semolina)? Can we add little Hing(asafoetida) because it will give a nice flavour.

  5. Thanks for the recipe . I made them today and it came out well.
    I used to make this the traditional way without grinding but it used to break sometimes.
    The way you should does not break at all. Excellent.

    Thanks
    sudha

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