Time and servings
Time and servings
Ingredients
- ½ cup rice flour / akki hittu
- ¼ cup semolina / sooji / bombay rava
- salt to taste
- ½ cup maida / plain flour / all-purpose flour
- ½ tsp ajwain / carom seeds / oma
- pinch of hing / asafoetida
- 2 tbsp hot oil
- oil for deep frying
for masala paste:
- ¼ cup coconut (fresh or desiccated)
- ½ tsp jeera / cumin seeds
- 5 whole dried kashmiri red chilli
- ¼ cup water (or as required)
Instructions
- firstly, in a mixing bowl take rice flour, rava and maida.
- also add ajwain and salt. combine well.
- furthermore pour 2 tbsp of hot oil and mix well.
- meanwhile prepare the masala by taking coconut, jeera and red chilli.
- blend to smooth paste adding water as required.
- now transfer the prepared masala paste over the flour.
- knead to smooth and soft dough.
- also roll and prepare small circles.
- now deep fry the kodubale in hot oil in batches.
- fry the kodubale till they turn golden brown and crisp on medium flame.
- and drain off on to a kitchen paper to remove excess oil.
- finally, enjoy kodubale, or store in a airtight container for 10-15 days once its cooled completely.
Step-by-step
1
Firstly, in a large mixing bowl, take ½ cup rice flour.
2
Also, add in ¼ cup rava and ½ cup maida.
3
Additionally, add ½ tsp ajwain, hing and salt to taste.
4
Combine well, making sure everything mixes well.
5
Furthermore, pour 2 tbsp of hot oil. This helps to give extra crunchiness to kodubale.
6
Mix with the spoon, as the oil will be too hot.
7
Furthermore, crumble the flour well with oil. Keep aside.
8
Meanwhile, prepare the masala by taking ¼ cup of coconut in a blender.
9
Also, add ½ tsp jeera and five whole red chillies.
10
Blend to smooth paste, adding water as required.
11
Now, transfer the prepared masala paste over the flour.
12
Knead the dough well adding water if required.
13
Knead to smooth and soft dough as chapati dough.
14
Furthermore, pinch a dough ball and press & knead again 5 times.
15
Also, roll gently to form a thick and long rope. If you cannot roll, add a tsp of more maida and knead the dough.
16
Cut the rope approximately 2 inches in length.
17
And join the edges to form a circle.
18
Now, deep fry the module in hot oil in batches. Do not overcrowd the module, as it takes a long time to cook.
19
Fry the kodubale on a medium flame, ensuring they are cooked thoroughly.
20
Fry the kodubale till it turns golden brown and crisp. It takes around 6 minutes.
21
Drain off onto a piece of kitchen paper to remove excess oil.
22
Finally, enjoy double or store it in an airtight container for 10-15 days once it’s cooled completely.
Video
Notes
- Firstly, the spicy ring murukku will turn soggy if the dough is too soft.
- Also, adding hot oil to the flour gives a nice crispiness to the murukku.
- Most noteworthy, do not make the dough too soft, as it absorbs oil, and the hard dough will be too hard to bite.
- Finally, don’t add water to the whole mix if you make it in large quantities. Instead, add water in batches to prevent double from turning soggy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kodubale-recipe-ring-murukku-recipe/