Ragi Murukku And Kodubale Recipe -Chakli And Kodubale
A vegetarian South Indian Recipes recipe with ragi flour (finger millet/ nagli), bajra flour ( pearl millet), -/2 rice flour. Ready in 35 min, serves 5.
Curated byAditi Iyer🇮🇳
Instructions
18 steps- 1
To begin with the Ragi Murukku, dry roast the four flours until aromatic for about 4 to 6 minutes on medium heat
ragi flour (finger millet/ nagli)(3/4 cup)bajra flour ( pearl millet)(3/4 cup)-/2 rice flour(1 cups)gram flour (besan)(1 cup)urad dal flour(1 cup) - 2
Switch off the heat and cool it completely
- 3
Mix all the powders, chili powder, salt and cumin together
cumin seeds (jeera)(1 tablespoon)red chilli powder(2 teaspoon)salt - to taste - 4
Pour a tablespoon of melted butter in the mixture and mix thoroughly
butter - melted(1 tablespoon) - 5
Now add lukewarm water little by little and mix into a soft and pliable dough
lukewarm water(2 cups) - 6
Roll them out into 3 or 4 sections and shape them into cylinders
- 7
To make KadubalesMake small balls, roll them out on a greased paper or plastic sheet
- 8
Once the balls are long cylindrical tubes, join them to make tiny bangles
- 9
To make ChakliAdd the dough into the chakli maker
- 10
Press them into tiny concentric circles, or strands, of any desired shape and size
- 11
Heat oil in a deep fry pan on medium-high
sunflower oil - for deep frying - 12
When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough
- 13
Reduce the heat to medium; gently lower the chaklis and kodubales into the oil
- 14
They will sink, and foam at first, then come up to the surface quickly
- 15
Flip them over to the other side and let cook to a golden brown
- 16
Drain the savouries on a paper napkin or sieve over a bowl
- 17
When they are completely cool, store them in airtight boxes in a cool dark place
- 18
Serve Ragi snacks with a cup of hot masala chai to enjoy it
ragi flour (finger millet/ nagli)(3/4 cup)
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Ragi Murukku And Kodubale Recipe -Chakli And Kodubale
A vegetarian South Indian Recipes recipe with ragi flour (finger millet/ nagli), bajra flour ( pearl millet), -/2 rice flour. Ready in 35 min, serves 5.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin with the Ragi Murukku, dry roast the four flours until aromatic for about 4 to 6 minutes on medium heat
ragi flour (finger millet/ nagli)(3/4 cup)bajra flour ( pearl millet)(3/4 cup)-/2 rice flour(1 cups)gram flour (besan)(1 cup)urad dal flour(1 cup) - 2
Switch off the heat and cool it completely
- 3
Mix all the powders, chili powder, salt and cumin together
cumin seeds (jeera)(1 tablespoon)red chilli powder(2 teaspoon)salt - to taste - 4
Pour a tablespoon of melted butter in the mixture and mix thoroughly
butter - melted(1 tablespoon) - 5
Now add lukewarm water little by little and mix into a soft and pliable dough
lukewarm water(2 cups) - 6
Roll them out into 3 or 4 sections and shape them into cylinders
- 7
To make KadubalesMake small balls, roll them out on a greased paper or plastic sheet
- 8
Once the balls are long cylindrical tubes, join them to make tiny bangles
- 9
To make ChakliAdd the dough into the chakli maker
- 10
Press them into tiny concentric circles, or strands, of any desired shape and size
- 11
Heat oil in a deep fry pan on medium-high
sunflower oil - for deep frying - 12
When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough
- 13
Reduce the heat to medium; gently lower the chaklis and kodubales into the oil
- 14
They will sink, and foam at first, then come up to the surface quickly
- 15
Flip them over to the other side and let cook to a golden brown
- 16
Drain the savouries on a paper napkin or sieve over a bowl
- 17
When they are completely cool, store them in airtight boxes in a cool dark place
- 18
Serve Ragi snacks with a cup of hot masala chai to enjoy it
ragi flour (finger millet/ nagli)(3/4 cup)
Rate this recipe
