How to Make Kodubale (Ring Murrukku)

Kodubale, also known as Ring Murrukku, is a delightful and crispy snack that has won the hearts of many across South India. This savory treat is not only crunchy and flavorful, but it also carries with it the essence of traditional Indian cuisine. Whether you're looking to prepare something unique for your next gathering or you want to impress your family with an authentic South Indian snack, this recipe is just what you need. So, let's dive into the steps and get you ready to create your own delicious batch of Kodubale.

What is Kodubale (Ring Murrukku)?

Kodubale, often referred to as Ring Murrukku in Tamil, is a popular snack from South India, especially Karnataka and Tamil Nadu. It is a savory fried snack made from rice flour, chickpea flour (besan), and various spices, resulting in a crispy, crunchy ring-shaped treat. This dish is a staple at many South Indian festivals like Diwali and Ganesh Chaturthi, often enjoyed during tea time or as a light snack.

The distinct, round, ring-like shape of Kodubale gives it its name (Kodubale translates to “ring-shaped” in Kannada). The crispy texture, combined with the spiciness and slight sweetness from the ingredients, makes it an irresistible snack that’s sure to please everyone in the family.

Ingredients Required for Kodubale (Ring Murrukku)

This easy-to-make snack uses simple ingredients that are commonly available in Indian kitchens. Here's what you'll need for approximately 4 servings:

For the dough:

• 1 cup rice flour

• 1/4 cup besan (chickpea flour)

• 1/4 cup semolina (rava/sooji)

• 1/4 tsp baking soda (optional, for extra crispiness)

• 1/2 tsp cumin seeds

• 1/2 tsp black sesame seeds

• 1/2 tsp red chili powder (adjust to taste)

• 1/4 tsp hing (asafoetida)

• 1 tsp carom seeds (ajwain)

• Salt to taste (about 1/2 tsp or as per preference)

• 1 tbsp hot oil or ghee (for flavor)

• Water as needed (approximately 1/3 to 1/2 cup)

• Oil for frying

For optional flavoring:

• 1/4 tsp turmeric powder (adds color and flavor)

• 1 tbsp fresh chopped coriander (for garnish or a mild fresh taste)

How to Make Kodubale (Ring Murrukku)

Step 1: Preparing the Dough

In a large mixing bowl, combine the rice flour, besan, semolina, cumin seeds, sesame seeds, carom seeds, red chili powder, and turmeric powder (if using). Add the salt and hing. These spices will give Kodubale its signature South Indian flavor.

Next, heat a tablespoon of oil or ghee in a small pan until it is hot. Add this hot oil to the flour mixture. The hot oil helps in making the Kodubale crispy and adds richness to the dough.

Slowly, begin adding water to the flour mixture, a little at a time, and knead it into a smooth, firm dough. Be careful not to add too much water at once. The dough should be soft enough to mold into shapes, but not sticky or wet. If it’s too dry, sprinkle a little water and knead again.

Step 2: Shaping the Kodubale

Now that the dough is ready, divide it into small portions (about the size of a golf ball). Roll each portion into a smooth ball and then, using your fingers, roll it into a long, thin cylindrical shape, about 3 to 4 inches long. To shape the Kodubale, bring the ends of the cylinder together to form a ring.

Ensure that the ends of the dough ring are firmly pinched together so they don't separate while frying. Repeat this process for the remaining dough portions.

Step 3: Frying the Kodubale

Heat oil in a heavy-bottomed pan or wok over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is ready.

Carefully slide the shaped Kodubale into the hot oil one by one, ensuring not to overcrowd the pan. Fry them in batches, turning occasionally to ensure even frying. The Kodubale should take about 5-7 minutes to fry, turning golden brown and crisp on all sides.

Once they’re crispy and golden, use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.

Step 4: Cooling and Serving

Allow the Kodubale to cool for a few minutes. As they cool, they will become even crispier. Serve your freshly made Kodubale with a side of chutney, or simply enjoy them as they are, with a hot cup of tea or coffee.

The Origin of Kodubale (Ring Murrukku)

Kodubale holds an important place in South Indian cuisine. While its exact origin is not clear, it is widely believed to have come from Karnataka, a region known for its rich culinary tradition. The snack was traditionally prepared during festivals like Diwali and Ganesh Chaturthi when families would gather together to prepare and share various sweets and savory treats.

The unique shape and crispiness of Kodubale make it a standout dish among other similar snacks like murukku and chakli. Unlike other deep-fried treats, Kodubale's texture is particularly light and crunchy, which makes it highly addictive!

How to Store Kodubale

If you have leftover Kodubale (although that's rare, given how tasty it is!), store them in an airtight container once they have cooled completely. They stay fresh and crispy for about a week, making them perfect for meal prepping or sharing with friends and family over the week.

Stay Tuned for More Recipes!

Keep exploring new flavors, and don’t forget to stay tuned for more delicious, easy-to-make snack recipes like this one. Kodubale is just the beginning—there’s a whole world of South Indian cuisine to discover!

Frequently Asked Questions (FAQs)

1. What can I serve with Kodubale?

Kodubale pairs wonderfully with coconut chutney, mint chutney, or even a spicy tomato chutney. You can also enjoy it with a cup of chai or coffee for a satisfying snack.

2. Can I make Kodubale without semolina?

Yes, if you don’t have semolina, you can skip it, but it does add a nice texture to the final product. You can substitute it with extra rice flour, though the texture may be slightly different.

3. How do I make Kodubale less oily?

To reduce the oil content, ensure that the oil temperature is right before frying. If the oil is too hot, the Kodubale might burn quickly on the outside without cooking properly inside. You can also drain them on paper towels to remove excess oil.

4. Can I bake Kodubale instead of frying?

While frying gives Kodubale its signature crunch, you can attempt baking them at 350°F (175°C) for about 20 minutes. However, the texture may be slightly different, and they won’t be as crispy as the fried version.

5. What is the secret to making Kodubale crispy?

The key to crispy Kodubale is using hot oil while mixing it into the dough and ensuring the oil temperature is just right while frying. Also, adding semolina and letting the dough rest before frying helps in achieving a crispy texture.

6. How long can I store Kodubale?

You can store Kodubale in an airtight container for up to a week. They will remain crisp and fresh as long as they are kept in a cool, dry place.

7. Can I make Kodubale in advance for a party?

Yes, you can make Kodubale in advance. Just ensure you store them in an airtight container, and they’ll stay crispy for a few days. You can also warm them in a dry pan for a few minutes to bring back some crispiness before serving.