Kodubale | Ring Muruku | Diwali Recipes
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 30-40 small kodubale
- 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
- Take the rice flour in a bowl
- To this add maida and besan
- Next add red chilli powder and hing
- Sprinkle ajwain and jeera
- Add the desiccated coconut
- Season with salt
- Tip in the chopped curry leaves
- Give everything a good mix, this is the dry mixture
- Pour a couple of Tbsp of ghee
- Mix very well till crumbs are formed
- Make a well in centre
- Slowly pour some water, start mixing
- You can now see the dough has started to come together
- Knead into a soft yet tight dough, it should not be crumbly
- Let it rest for 15-20 minutes, cover with a damp cloth
- 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
- Cut into half, now roll again into long thin string
- Cut the rolled dough. Bring the ends together and pinch them slightly to hold together
- Carefully drop prepared kodubale into hot oil
- Deep fry them till golden and crisp
- Remove them from oil onto kitchen towels to absorb excess oil
- Enjoy with your favourite cuppa - chai or kaapi!
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/
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