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.
Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegan, Vegetarian
Calories 1670kcal
Equipment
1 Big Bowl
1 Spoon
1 Plate
1 Rolling Board
1 Wok
1 Slotted Ladle
1 Damp Towel
Ingredients
1CupRice Flour(160 gms)
1/4CupMaida (APF)(80 gms)
1/4CupRoasted Gram
1tspCarom Seeds or Ajwain
1/4tspHing or Asafoetida
2tbspOil
Salt to Taste
Water as Needed
For the Coconut Paste
1/4CupGrated Coconut
8 to 10Spicy Red Chillies
8 to 10Curry Leaves
1tspCoriander Seeds
1tspCumin 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.