Kodubale the savoury snack from Karnataka is made during festivals. It is mildly spicy and ring shaped and is also called ring murukku in other places.
In another 12 days it is Diwali and while deciding what snacks and sweets to prepare, the idea of making Kodubale this time struck me. I have eaten this once before – my friend had prepared and sent me during Janmashtami, I had liked the crunchiness and the taste.
I am also in the midst of the Diwali cleaning of each rooms of the house. Usually I start the snacks just few days prior to Diwali. But since I do not have this on the blog, thought of also posting a recipe and share with my readers.
So I begin my Diwali prep this year with this Karnataka delicacy – Kodubale.
This is fairly easy to make, you can also involve your small children and family members to help you shape the kodubale rings.
It is better to dry roast the rice flour and refined flour. Roasted gram flour or its powdered form is not available in stores, so the roasted gram must be powdered at home.
The unique taste for this ring murukku comes from the coconut-spice paste that is prepared and mixed to the flour before making to a dough. The number of chillies may be reduced or increased as per taste preference. This recipe is mildly spiced.
I have used two cups of rice flour, you may reduce the quantity and also proportionately adjust the other ingredients.
It is preferable to make the dough in small batches. First mix all the other ingredients including the spice paste, until you get a crumbly texture. From this take half or one-third and make dough with help of water. This way your dough will not dry up and remember to keep the dough covered always while preparing the ‘rope and rings’.
After frying them store them in air tight jars once they come to room temperature. Enjoy your festival.