kodubale recipe | ring murukku recipe | spicy kodbale recipe

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.

kodubale 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.

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,

• sandwich recipes collection
• pickle recipes collection
• dosa recipes collection

kodubale or ring murukku video recipe:

recipe card for kodubale or ring murukku recipe:

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

1. firstly, in a large mixing bowl take ½ cup rice flour.
   
2. also add in ¼ cup rava and ½ cup maida.
   
3. additionally add ½ tsp ajwain, hing and salt to taste.
   
4. combine well making sure everything mixes well.
   
5. furthermore, pour 2 tbsp of hot oil. this helps to give extra crunchiness to kodubale.
   
6. mix with the spoon as oil will be too hot.
   
7. furthermore crumble the flour well with oil. keep aside.
   
8. meanwhile prepare the masala by taking ¼ cup coconut in a blender.
   
9. also add ½ tsp jeera and 5 whole red chilli.
   
10. blend to smooth paste adding water as required.
    
11. now transfer the prepared masala paste over the flour.
    
12. knead the dough well adding water if required.
    
13. knead to smooth and soft dough as of chapathi dough.
    
14. furthermore pinch a ball sized of dough and press & knead again for 5 times.
    
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.
    
16. cut the rope approximately 2 inches length.
    
17. and join the edges to form a circle.
    
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.
    
19. and fry the kodubale on medium flame making sure they are cooked completely.
    
20. fry the kodubale till they turn golden brown and crisp. it takes around 6 minutes.
    
21. drain off on to a kitchen paper to remove excess oil.
    
22. finally enjoy kodubale, or store in a airtight container for 10-15 days once its cooled completely.
    

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.