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Kodubale Recipe: How To Make Karnataka-style Ring Murukku
Kodubale is a spicy snack that hails from the state of Karnataka and is traditionally prepared during festivals. Here is a detailed step-by-step procedure with images and a video.
Kodubale is a popular snack that is prepared mainly in Karnataka on a regular basis and also for festivals. The Karnataka-style ring murukku is a crunchy lip-smacking snack that is prepared by deep frying the ring-shaped spicy dough.
The spicy kodbale is a perfect accompaniment for a cup of tea and is also traditionally prepared during festivals. In Karnataka, no family celebration and festival is complete without preparing this snack. Almost every celebration in the homes ends with the guests packing a box full of kodubale.
The kodubale takes time to be prepared, as the frying requires some effort. The tricky part is to get the dough to the right consistency, so that it doesn't break. If you would like to follow the Kannadiga tradition, then try this recipe at home by reading the step-by-step procedure along with images. Also, have a look at the video.
KODUBALE RECIPE VIDEO
Recipe By: Kavyashree S
Recipe Type: Snacks
Serves: 15-20 pieces
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Rice flour - 1 bowl
Hurigadale (bhuna chana) - ¼th cup
Dry grated coconut (kobbari) - ¼th cup
Red chilli powder - 1½ tbsp
Salt to taste
Oil - ¼th cup + for frying
Hing (asafoetida) - ¼th tsp
Water - ¾th cup
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1. Add rice flour to a heated pan.
2. Dry roast until it becomes warm.
3. Pour it in a bowl.
4. Meanwhile, add kobbari, hurigadale and red chilli powder in a mixer jar.
5. Grind it into a fine powder.
6. Add it into the bowl and mix well.
7. Add salt and hing and mix well.
8. In the meantime, add a quarter cup of oil to a heated pan.
9. Heat the oil and pour it on the mixture.
10. Knead well, by adding water little by little, into a soft and smooth dough.
11. Divide the dough into equal portions and roll a portion of it in between the palms.
12. Further, place it on a flat surface and roll it into a long round strip.
13. Cut it into half and form rings with the strips.
14. Heat oil in a pan for frying.
15. Drop the rings gently, one after the other.
16. Fry them on medium flame, until they turn brown, by flipping them to cook on both sides.
- 1. If the dough is too firm, add a little water to make it soft.
- 2. Add water and knead well if the kodubale dough breaks while making the ring.
- 3. The more you knead, the softer the dough becomes.
- 4. The kodubale must be fried on a medium flame. If it is too high, it will burn and if it is too low, it will become chewy.
- Serving Size - 1 piece
- Calories - 150 cal
- Fat - 9 g
- Protein - 2 g
- Carbohydrates - 15 g
- Fibre - 1 g
STEP BY STEP - HOW TO MAKE KODUBALE
1. Add rice flour to a heated pan.
2. Dry roast until it becomes warm.
3. Pour it in a bowl.
4. Meanwhile, add kobbari, hurigadale and red chilli powder in a mixer jar.
5. Grind it into a fine powder.
6. Add it into the bowl and mix well.
7. Add salt and hing and mix well.
8. In the meantime, add a quarter cup of oil to a heated pan.
9. Heat the oil and pour it on the mixture.
10. Knead well, by adding water little by little, into a soft and smooth dough.
11. Divide the dough into equal portions and roll a portion of it in between the palms.
12. Further, place it on a flat surface and roll it into a long round strip.
13. Cut it into half and form rings with the strips.
14. Heat oil in a pan for frying.
15. Drop the rings gently, one after the other.
16. Fry them on medium flame, until they turn brown, by flipping them to cook on both sides.
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