Kodubale - Kai Murukku

Kodubale - Kai Murukku

You need:
3 cups plain flour,1 cup Rice flour,1/4 cup hot oil to mix,salt and 1-2 tsp chilli flakes(optional) or crushed pepper corns,enough water to knead.
To make it:
1. Heat enough oil to 375F.Heat 1/4 cup oil separately to mix with the flour.
2. Mix all the above with hot oil,adjust the salt and spices,knead well with just enough water to make a thick dough.Do not make it too soft.
3. Take a lump of dough,roll into 1/2" thick rope,break off 4" pieces and roll each around your index fingers to make circles.If you want to make bigger circles with longer ropes,it's fine too.Repeat with repeat of the all the dough.
4. Deep fry until done,don't over fry.You will know when you taste one batch whether to fry less or more.If you have added chill pd,it will be reddish when fried,without it they look lighter or golden.Cool before you store.Enjoy!:))

OR

*Ingredients*

Rice flour - 500 gm
Chiroti rava/Sooji rava - 400 gm
Refined oil - 100 ml
Refined oil - 1 litre for deep frying
Red chilly powder - 1 spoon
Grated dry coconut - 2 spoons (optional)
Asafoetida(Kayam) - 5 gm/1 pinch
Salt - As reqd

*Preparation Method*

1)Mix rice flour and sooji rava in a big bowl.

2)Add 1 tbsp of salt and 1 tbsp of red chilly powder to that and mix well.

:- Taste the mixture to see if it requires more salt and chilly powder
and add it as per your taste.

3)Heat 100ml/one cup oil in a pan.

4)Add asafoetida to that and pour the hot oil on the flour mixture.

5)Grind the grated coconut in a mixer to a fine paste and add that to
the mixture.

6)Mix it properly.

7)Take one portion of the mixture into a separate bowl.

8)Sprinkle water on that and knead it (not too much).

:- It should be just right to make small balls.

9)Make small balls off it and roll the balls on a plane flat plate one
by one to make a long thread like structure.

10)Roll the thread to a bangle shape. Keep it aside.

11)Repeat the procedure for the rest of the balls.

12)Deep fry them in oil.

:- Serve with coffee.

:- Keep it in a tight lid container for weeks so that it won`t lose its
crispyness. It makes a good winter snack, if made in summer and kept..