First powder the roasted gram and keep aside, then grind the coconut, chillies, curry leaves and cumin to a smooth paste and keep aside.
In a tawa, dry roast the rice flour for few minutes on medium heat. Remove, Next roast the refined flour stirring continuously until the flour becomes hot, remove and also roast the semolina rava.
In a wide bowl add all the roasted flour, then add the powdered roasted gram. Add salt, asafoetida, ajwain and mix it.
Heat 3 tablespoons of oil until it becomes very hot. Pour this hot oil over the flours. With the help of a spoon mix it.
Add the ground coconut-spice paste and mix thoroughly with hand until all the ingredients are well combined. Make the dough of this with water.
Either make a dough of the entire flour or do this in two or three portions. I recommend that make dough of small batches, make the rings or kodubale, fry them. Then again make the dough from the flour-mix.
Divided the dough into small round balls. Roll out each ball into long ropes by rolling with both hands on the kitchen surface or between palms. Cut the ropes to 2 to 2.5 inches.
Make cuts in each rope to get 2 to 2.5 inches length. Now make a ring by bringing both ends and sticking them together. Make the remaining in the same way.
Heat oil for frying. When the oil is hot enough fry the kodubale or ring murukku.
If making them in batches, make dough again and prepare the kodubale and fry them.
Allow the fried kodubale to come to room temperature, then store in air tight jars.