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Writer's pictureNandini R Kini

Bengaluru style Kodubale / Ring Murukku







Ingredients

1 cup rice flour

1/2 cup chiroti rava / fine semolina

Pinch of hing / asafoetida

1 tsp jeera/cumin seeds

Salt to taste

3-4 tsp hot oil

Oil for deep frying


Ingredients to be ground:

1/2 cup dry coconut gratings

5 dry red chillies

10 curry leaves

Make slightly coarse powder without water and keep aside




Procedure

  • Put rice flour,rava, salt,hing, jeera and ground mixture in a bowl and mix well

  • Add hot oil, mix and adding water little by little to make a soft but stiff dough.

  • Don't make it too soft, because if it is soft kodubale will not be crispy. It should be soft enough to make rings.

  • Now take a small gooseberry size dough and using your palms roll it on a plate, bring the edges together, seal it and make rings.

  • Like this finish batch of kodubales.

  • Heat the oil in a pan, drop the prepared kodubales.

  • Reduce the flame once you have finished dropping kodubales in the oil.

  • Fry on a low flame, till they turn crispy and brown in colour.

  • Transfer the fried rings on tissue paper, store them in an airtight container once it comes to room temperature.

  • Enjoy with hot coffee or tea.

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