Ragi Murukku and Kodubale Recipe – A South Indian Snack Delight
Ragi Murukku and Kodubale are two popular snacks from South India that are perfect for tea time or as a crispy, flavorful snack during any occasion. This recipe combines the rich, earthy flavors of finger millet (Ragi), pearl millet (Bajra), rice, and gram flour to create crunchy, melt-in-the-mouth treats. These savory delights can be enjoyed with a hot cup of masala chai for an authentic South Indian experience. Whether you are familiar with these traditional snacks or trying them for the first time, this recipe is sure to become a family favorite.
Ingredients for Ragi Murukku and Kodubale
| Ingredient | Quantity | Notes |
|---|---|---|
| Ragi Flour (Finger Millet/Nagli) | 3/4 cup | |
| Bajra Flour (Pearl Millet) | 3/4 cup | |
| Rice Flour | 1-1/2 cups | |
| Gram Flour (Besan) | 1 cup | |
| Urad Dal Flour | 1 cup | |
| Cumin Seeds (Jeera) | 1 tablespoon | |
| Red Chilli Powder | 2 teaspoons | |
| Asafoetida (Hing) | 1/4 teaspoon | |
| Butter (melted) | 1 tablespoon | |
| Lukewarm Water | 2 cups | |
| Salt | To taste | |
| Sunflower Oil | For deep frying |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 5 servings
Cuisine
- Cuisine: South Indian
- Course: Snack
- Diet: Vegetarian
Instructions for Making Ragi Murukku and Kodubale
Step 1: Roast the Flours
To begin making Ragi Murukku, heat a pan on medium heat and dry roast the four flours (Ragi, Bajra, Rice, and Gram flour) for about 4 to 6 minutes. Stir frequently to ensure the flours are roasted evenly and begin to release a pleasant, aromatic fragrance. Once roasted, turn off the heat and allow the flours to cool completely.
Step 2: Prepare the Dough Mixture
In a large mixing bowl, combine the cooled roasted flours with the cumin seeds, red chili powder, asafoetida, and salt. Mix well to distribute the spices evenly. Add the melted butter to this mixture and blend it thoroughly, ensuring the butter is well incorporated into the dry ingredients.
Step 3: Form the Dough
Gradually add lukewarm water, a little at a time, to the dry mixture. Mix continuously until you form a soft, pliable dough. The dough should be smooth and non-sticky, making it easy to roll or press into your desired shapes.
Step 4: Shape the Murukku and Kodubale
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For Kodubale: Divide the dough into small portions. Roll each portion into a ball, then gently roll it out into a cylindrical shape on a greased surface like wax paper or a plastic sheet. Once you have long cylindrical tubes, join the ends to form small round bangles. Repeat with the rest of the dough.
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For Murukku (Chakli): If you have a chakli maker (or murukku press), fill it with the prepared dough. Press the dough through the maker into concentric circles or any other shape you prefer. You can make intricate, spiraled shapes or simple coils based on your preference.
Step 5: Fry the Snacks
Heat sunflower oil in a deep frying pan on medium-high heat. To test if the oil is hot enough, drop a small ball of dough into the oil. If the dough sizzles and rises to the surface immediately, the oil is ready. Reduce the heat to medium to prevent the snacks from burning.
Carefully lower the chaklis and kodubales into the hot oil. They will initially sink and foam but will rise to the surface after a few seconds. Flip them over gently to ensure even frying. Fry until they turn golden brown and crispy.
Step 6: Drain and Cool
Once the snacks are golden brown and crisp, remove them from the oil and place them on a paper towel or sieve to drain excess oil. Allow the Ragi Murukku and Kodubale to cool completely before storing them.
Step 7: Serve and Enjoy
Once completely cooled, store the crispy treats in an airtight container in a cool, dark place to maintain their crunch. Serve these delicious Ragi Murukku and Kodubale with a steaming cup of masala chai or your favorite beverage for an authentic South Indian snack experience.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200-250 kcal |
| Protein | 5-6 g |
| Carbohydrates | 30-35 g |
| Dietary Fiber | 3-5 g |
| Fat | 8-10 g |
| Saturated Fat | 1-2 g |
| Sodium | 200-300 mg |
This Ragi Murukku and Kodubale recipe brings a delightful crunch and flavor to your snack table. The earthy flavors of the millet and gram flour, combined with the subtle heat from the chili powder, make these treats an irresistible choice for any occasion. Whether you’re preparing them for a festive gathering or a quiet evening snack, this traditional South Indian recipe is sure to impress everyone. Enjoy!
