Kodubale Recipe | Ring Murukku Recipe | Spicy Kodbale with detailed photo and video recipe. A spicy snack from traditional or Kannada cuisine, kodubale 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 an evening snack with a cup of tea.
I frequently prepare chakli and Kodubale recipes, but somehow, I missed sharing them on my blog with a video. Moreover, my snack dabba (box) requires a refill with some traditional snacks. Previously, I used to buy a few snacks and mix them with homemade ones. But recently, I stopped it after learning about the high sodium content and preservatives. I even prepared a similar version with wholegrain atta, which tastes fantastic. I will try to share it soon, but it’s time for an authentic South Indian double recipe.
Furthermore, I would like to highlight a few variations of the authentic Kodubale recipe. Firstly, if you prefer a more crispy kodbale recipe, add 2-4 tbsp of extra rice flour to the dough. But make sure not to add more, as 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, the Kodubale would be softer and crisper. Lastly, the other version involves steaming the maida or all-purpose flour before mixing it with the dough.
Finally, I request you check my other Indian Snack 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
Video Recipe
Recipe Card for Kodubale or Ring Murukku
kodubale recipe | ring murukku recipe | spicy kodbale recipe
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
- firstly, in a mixing bowl take rice flour, rava and maida.
- also add ajwain and salt. combine well.
- furthermore pour 2 tbsp of hot oil and mix well.
- meanwhile prepare the masala by taking coconut, jeera and red chilli.
- blend to smooth paste adding water as required.
- now transfer the prepared masala paste over the flour.
- knead to smooth and soft dough.
- also roll and prepare small circles.
- now deep fry the kodubale in hot oil in batches.
- fry the kodubale till they turn golden brown and crisp on medium flame.
- and drain off on to a kitchen paper to remove excess oil.
- finally, enjoy kodubale, or store in a airtight container for 10-15 days once its cooled completely.
How to Make Kodubale with Step-by-step Photos
- Firstly, in a large mixing bowl, take ½ cup rice flour.
- Also, add in ¼ cup rava and ½ cup maida.
- Additionally, add ½ tsp ajwain, hing and salt to taste.
- Combine well, making sure everything mixes well.
- Furthermore, pour 2 tbsp of hot oil. This helps to give extra crunchiness to kodubale.
- Mix with the spoon, as the oil will be too hot.
- Furthermore, crumble the flour well with oil. Keep aside.
- Meanwhile, prepare the masala by taking ¼ cup of coconut in a blender.
- Also, add ½ tsp jeera and five whole red chillies.
- Blend to smooth paste, adding water as required.
- Now, transfer the prepared masala paste over the flour.
- Knead the dough well adding water if required.
- Knead to smooth and soft dough as chapati dough.
- Furthermore, pinch a dough ball and press & knead again 5 times.
- Also, roll gently to form a thick and long rope. If you cannot roll, add a tsp of more maida and knead the dough.
- Cut the rope approximately 2 inches in length.
- And join the edges to form a circle.
- Now, deep fry the module in hot oil in batches. Do not overcrowd the module, as it takes a long time to cook.
- Fry the kodubale on a medium flame, ensuring they are cooked thoroughly.
- Fry the kodubale till it turns golden brown and crisp. It takes around 6 minutes.
- Drain off onto a piece of kitchen paper to remove excess oil.
- Finally, enjoy double or store it in an airtight container for 10-15 days once it’s cooled completely.
Notes
- Firstly, the spicy ring murukku will turn soggy if the dough is too soft.
- Also, adding hot oil to the flour gives a nice crispiness to the murukku.
- Most noteworthy, do not make the dough too soft, as it absorbs oil, and the hard dough will be too hard to bite.
- Finally, don’t add water to the whole mix if you make it in large quantities. Instead, add water in batches to prevent double from turning soggy.
Hello Hebbar’s,
Thanks for simple recipe. I tried it yesterday and it came out so well. It’s easy and tasty.
Regards,
Manasa
You are welcome Manasa
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.
yes certainly you can add it too.
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
you are welcome Sudha
thank you for the recipie mam…it made my day…
you are welcoem Harshitha
What other option do u suggest for desiccated coconut N what’s the shelf life??
you can add fresh coconut..it stays good for a month if you store in air tight container
i tried it..superrb
you are welcome Uma
Comments are closed.