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.
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,
kodubale or ring murukku video recipe:
recipe card for kodubale or ring murukku recipe:
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 or kodbale with step by step photo:
- 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 oil will be too hot.
- furthermore crumble the flour well with oil. keep aside.
- meanwhile prepare the masala by taking ¼ cup coconut in a blender.
- also add ½ tsp jeera and 5 whole red chilli.
- 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 of chapathi dough.
- furthermore pinch a ball sized of dough and press & knead again for 5 times.
- 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.
- cut the rope approximately 2 inches length.
- and join the edges to form a circle.
- now deep fry the kodubale in hot oil in batches. do not over crowd as the kodubale as it takes long time to cook.
- and fry the kodubale on medium flame making sure they are cooked completely.
- fry the kodubale till they turn golden brown and crisp. it takes around 6 minutes.
- 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.
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.
Madam for how much time should i fry kodubale
it takes approx 8 mins to turn kodubale crisp
Hi I increased the quantity and made in two batches still it is not coming crispy
What is my mistake
fry on medium flame and it takes long time to cook.
Awesome recipe
Thanks for the recipe. Tried them and turned out really good!!
you are welcome Swapnika
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
you are welcome Deepthi 🙂
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.
Thanks once again Sangeetha
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