Kodubale: Crunchy and Spicy Ring Murukku from Karnataka

Kodubale is a spicy crispy rice murukku from Karnataka. A spicier variation of the Andhra Chegodi (also known as Ring Murukku), this crunchy munchy has become a staple in my home for Diwali and at other times too.

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What I like about Kodubale, especially at Diwali, is that its spiciness offsets the sweet overload that is an essential part of Deepavali!

Tips I Follow to Get the Perfectly Crisp Kodubale

The perfect team-time snack, the ideal Kodubale are crisp and crunchy. In addition, they are also light and not oily at all. Here are some tips that can help you make the perfectly crisp and light Kodubale.

Making the Kodubale Dough

It goes without saying that the dough should be just of the right consistency.

• One of the most important things is the hot oil we add when making the dough. The oil must be:
  • Really hot (and just short of smoking point)
  • Added to and mixed into the dry ingredients immediately
• As soon as you add the hot oil to flour mix, use a spoon and mix it in. At this point, the flour mix will be warm but because the oil has been incorporated, it will no longer burn your fingers. Now use your fingers to mix the oil into the flour.
• When you add water to the flour mix to make the dough, do so in small quantities so that you achieve the perfect consistency for the dough. I start with 2-3 tbsp and then keep adding 1 tbsp or even 1/2 tbsp as the dough reaches the final stage.
• The dough must be soft such that when you roll it into a ball, it retains the shape and there are no cracks on the surface.
• Till the Kodubale are ready to be fried, cover both the dough and the Kodubale with a damp cloth. Since the dough is made of rice flour, it tends to dry out quickly.

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Frying the Kodubale

• Use sufficient oil so that the Kodubale do not touch the bottom of the Kadhai.
• The oil must be hot but not very hot. I check the temperature by adding a pea-sized ball of dough to the oil. The dough ball should sink, and immediately rise to the top and sizzle there.
• Each batch of Kodubale needs about 5 to 7 minutes to fry. Also they should lowly turn golden brown.

When I start frying the Kodubale, I just fry 1 or 2 in the first batch to gauge the oil temperature.

More Diwali Snack Ideas

Here are some more Diwali recipes (both sweet and savoury) to help you celebrate this festive season:

• Chegodi | Chegodilu | Andhra Ring Murukku
• Masala Kaju Namak Para (No Soda or Baking Powder)
• Mohanthal | Besan Burfi (Without Khoya or Mawa)
• Sev Burfi or Singhar Ji Barfi – A Sindhi Sweet – Diwali Special Recipe

These are just a few of the many Diwali recipes you can find on my blog.

How to Make the Perfectly Crisp Kodubale

1. Method to Make the Coconut Paste
   1. Grind together the 1/4 cup grated coconut, 10 spicy red chillies, 10 to 12 curry leaves, 1 tsp coriander seeds, and 1 tsp cumin seeds to a smooth paste with some water.
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   2. Set aside.
2. Method to Make the Kodubale Dough
   1. Grind 1/4 cup Roasted Dal into a fine powder.
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   2. Mix together the 1 cup rice flour, 1/4 cup maida, 1/4 cup roasted dal powder, 1/2 tsp Ajwain (Carom Seeds), 1 tsp salt, and 1/4 tsp Asafoetida.
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   3. Heat 2 tbsp oil till it is very hot but not smoking.
   4. Add the hot oil to the flour mix.
   5. Using a spoon, immediately mix the oil into the flour mix till it is well-incorporated.
   6. Now using your fingers mix the flour + oil mix well.
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   7. Add the ground coconut masala and mix well.
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   8. Adding a little water at a time, knead the dough till it is firm but pliable. I needed less than 1/2 cup water. The dough shout hold shape when rolled into a ball and have no cracks on the surface. See Making the Kodubale Dough for more tips.
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   9. Cover with a damp cloth.
   10. Set aside for 10 minutes.
3. Method to Shaping the Kodubale Rings
   1. Set aside a pea-size portion of the dough.
   2. Scoop up about 1 tsp of dough and roll into a ball.
   3. Roll each dough ball into a long rope about 1/4″ in diameter and 4″ in length.
   4. Press the ends together firmly to form into a ring. Ensure that the ends are pressed together firmly or the chegodi will unravel when you fry.
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   5. Keep the shaped Kodubales covered with a damp cloth.
   6. Repeat the steps till all Kodubale are ready.
4. Method To Fry the Kodubale
   1. To a heavy-bottomed kadhai or wok, add enough refined oil to fry the Kodubale. Ensure that you have a minimum depth of about 2″.
   2. Over medium heat, heat the oil till it is relatively hot.
      • Add one half of the pea-sized dough that you set aside into the oil.
      • If the portion rises immediately to surface, the oil is hot enough.
      • Otherwise wait till the oil is heats some more and repeat the dough test.
   3. When the oil is hot enough, add a few Kodubale to the oil and fry them till they are golden brown.
   4. Use a slotted ladle and gently turn over the Kodubale.
   5. When the Kodubale have fried evenly and are golden brown, use a slotted ladle to take out them out of oil and hold them over the kadai till the excess oil drips out.
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   6. Transfer to a plate to cool a bit before transferring them to an airtight container.
   7. Repeat the process to fry all the Kodubale.
5. Store in an air-tight container.
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6. Enjoy with piping hot filter coffee or tea.

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Recipe for Kodubale: The Crisp and Spicy Ring Murukku from Karnataka

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Kodubale: Crunchy and Spicy Ring Murukku from Karnataka

Aruna

Spicy and crunchy, Kodubale are just the perfect tea-time snack. Similar to the Chegodilu of Andhra, Kodubale is also with a rice flour dough, but is spiced with a coconut-red chilli paste. This spicy Ring Murukku is easy to make and has a long shelf life when stored in an air-tight container.

5 from 2 votes

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Snacks

Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegan, Vegetarian

Calories 1670 kcal

Equipment

• 1 Big Bowl
• 1 Spoon
• 1 Plate
• 1 Rolling Board
• 1 Wok
• 1 Slotted Ladle
• 1 Damp Towel

Ingredients

  

• 1 Cup Rice Flour (160 gms)
• 1/4 Cup Maida (APF) (80 gms)
• 1/4 Cup Roasted Gram
• 1 tsp Carom Seeds or Ajwain
• 1/4 tsp Hing or Asafoetida
• 2 tbsp Oil
• Salt to Taste
• Water as Needed

For the Coconut Paste

• 1/4 Cup Grated Coconut
• 8 to 10 Spicy Red Chillies
• 8 to 10 Curry Leaves
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• Oil for Deep Frying

Instructions

 

Method to Make the Coconut Paste

• Grind together the 1/4 cup grated coconut, 10 spicy red chillies, 10 to 12 curry leaves, 1 tsp coriander seeds, and 1 tsp cumin seeds to a smooth paste with some water.

Making the Kodubale Dough

• Grind 1/4 cup Roasted Dal into a fine powder.
• Mix together 1 cup rice flour, 1/4 cup maida, 1/4 cup roasted dal powder, 1 tsp Ajwain (Carom Seeds), 1/4 tsp Asafoetida and some salt.
• Heat 2 tbsp oil till it is very hot but not smoking.
• Add the hot oil to the flour mix.
• Using a spoon, immediately mix the oil into the flour mix till it is well-incorporated.
• Now using your fingers mix the flour + oil mix well.
• Add the ground coconut masala and mix well.
• Adding a little water at a time, knead the dough till it is firm but pliable. I needed less than 1/2 cup water.

  The dough should hold shape when rolled into a ball and have no cracks on the surface.
• Cover with a damp cloth and set aside for 10 minutes.

Shaping the Kodubale Rings

• Set aside a pea-size portion of the dough.
• Scoop up about 1 tsp of dough and roll into a ball.
• Roll each dough ball into a rope about 1/4″ in diameter and 4″ in length.
• Press the ends together firmly to form into a ring.

  Ensure that the ends are pressed together firmly or the Kodubale will unravel when you fry.
• Keep the shaped Kodubales covered with a damp cloth.
• Repeat the steps till all Kodubale are ready.

Frying the Kodubale

• To a heavy-bottomed kadhai or wok, add enough refined oil to fry the Kodubale.

  Ensure that you have a minimum depth of about 3".
• Over medium heat, heat the oil till it is relatively hot.

  Add one half of the pea-sized dough that you set aside into the oil. If the dough ball sinks to the bottom and then slowly rises to the surface, the oil is hot enough.
• When the oil is hot enough, add a few Kodubale to the oil and fry them till they are golden brown.

  Use a slotted ladle and gently turn over the Kodubale so that they fry evenly .
• Use a slotted ladle to take out them out of oil and hold them over the kadhai till the excess oil drips out.
• Transfer to a plate to cool a bit before transferring them to an airtight container.
• Repeat the process to fry all the Kodubale.
• Store in an air-tight container.

Nutrition

Calories: 1670 kcalCarbohydrates: 163 gProtein: 16 gFat: 107 gSaturated Fat: 20 gPolyunsaturated Fat: 31 gMonounsaturated Fat: 51 gTrans Fat: 0.1 gSodium: 1176 mgPotassium: 366 mgFiber: 11 gSugar: 3 gVitamin A: 1389 IUVitamin C: 163 mgCalcium: 95 mgIron: 5 mg

Keyword Chegodilu, Diwali Recipe, Diwali Savouries, Diwali Snacks, Kodubale, Ring Murukku

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!