Kodubale | Ring Muruku | Diwali Recipes
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 30-40 small kodubale
 
Crisp, fun and all time favourite kodubale a.k.a ring muruku
Ingredients
  • 1 Cup rice flour
  • ¼ Cup maida(all purpose flour)
  • ¼ Cup besan (gram flour/kadalehittu)
  • ⅓ Cup desiccated Coconut
  • A big pinch of asafoetida (hing)
  • ½ Tsp red chilli powder
  • ½ Tsp om kaalu/carom seeds/ajwain
  • ¼ Tsp jeera
  • 8-10 chopped or cuts into chiffonades - curry leaves
  • 2 Tbsp ghee
  • Water to knead into a dough
  • Oil for deep frying
Method
  1. Take the rice flour in a bowl
  2. To this add maida and besan
  3. Next add red chilli powder and hing
  4. Sprinkle ajwain and jeera
  5. Add the desiccated coconut
  6. Season with salt
  7. Tip in the chopped curry leaves
  8. Give everything a good mix, this is the dry mixture
  9. Pour a couple of Tbsp of ghee
  10. Mix very well till crumbs are formed
  11. Make a well in centre
  12. Slowly pour some water, start mixing
  13. You can now see the dough has started to come together
  14. Knead into a soft yet tight dough, it should not be crumbly
  15. Let it rest for 15-20 minutes, cover with a damp cloth
  16. To make kodubale, take a big ball off the kneaded dough, roll into a thick log evenly. Meanwhile keep oil to heat in a kadai/pan for deep frying
  17. Cut into half, now roll again into long thin string
  18. Cut the rolled dough. Bring the ends together and pinch them slightly to hold together
  19. Carefully drop prepared kodubale into hot oil
  20. Deep fry them till golden and crisp
  21. Remove them from oil onto kitchen towels to absorb excess oil
  22. Enjoy with your favourite cuppa - chai or kaapi!
Notes
Store remaining ones in air-tight containers

Curry leaves add nice flavour to the kodubale

Make sure that dough never dries up
Recipe by Food Of Interest at https://foodofinterest.com/kodubale/