Kodubale is a type of murukku or spicy rings from Karnataka.
It is a traditional snack item and many households will make and keep it for everyday snack purposes.
It carries some calories because it is a deep fried food item.
Serving size: About 30 gram, Calories = Approx -146
- Maida/all purpose flour-1/2 cup
- Roasted gram flour -1/2 cup
- Rice flour – 1/2 cup
- Fine semolina – 1/4 cup
- Ajwain– 1/2 tsp
- Sesame seeds – 1/2 tsp
- Asafoetida– a pinch
- Curry leaves – Few fine chopped
- Salt – to taste
- Oil/butter – 1 Tbs
- Grated coconut -1/4 cup
- Cumin seeds (for grinding)
- Dry chili – few (6-8)
- Vegetable oil – for frying
- Prepare kodubale dough by mixing rice flour, all-purpose flour, roasted gram flour, semolina, ajwain, sesame seeds, hing, chopped curry leaves and salt in a bowl.
- Heat oil or butter for a minute and add to the above mix and mix well
- Grind grated coconut, cumin seeds, dry red chili with ¼ cup water to a paste
- Add this paste to flour mix and prepare dough. Dough should not be too soft or nor watery. You should be able to roll it using your fingertips. Knead the dough properly.
- Take a small lemon size dough and start rolling it on a flat surface. Apply little oil on the surface and roll the dough like a rope. Banana leaves are preferred surfaces to get good taste. Prepare about 5 inches of dough rope and join the two ends of the rope to form a ring shape. Make sure the edges are sticked together to form a “O” or ring shape.
- Now heat oil in a deep pan on medium flame
- Pick the rings from the surface and carefully drop them in the heated oil for deep frying
- Fry the kodubale for few minutes or till the oil bubbles stops
- Remove kodubale from the oil and place them on a tissue paper to remove excess oil
- After cooling you can store kodubale in air tight container for few days. Or serve hot kodubale with tea or coffee as evening snack.