Kodubale: Crunchy and Spicy Ring Murukku from Karnataka
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.
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