South Indian RecipesSnackVegetarian

Ragi Murukku And Kodubale Recipe -Chakli And Kodubale

Name: Ragi Murukku And Kodubale Recipe -Chakli And Kodubale
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 servings
Cuisine: South Indian Recipes
Ingredients: 3/4 cup ragi flour (finger millet/ nagli); 3/4 cup bajra flour ( pearl millet); 1 cups -/2 rice flour; 1 cup gram flour (besan); 1 cup urad dal flour; 1 tablespoon cumin seeds (jeera); 2 teaspoon red chilli powder; 1/4 teaspoon asafoetida (hing); 1 tablespoon butter - melted; 2 cups lukewarm water; salt - to taste; sunflower oil - for deep frying

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🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs74g

Protein25g

Fats25g

Servings Scaler

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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Recipe Source: archanaskitchen.com

South Indian RecipesSnackVegetarian

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🇮🇳

Cook Time35 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

74g(48%)

Protein

25g(16%)

Fats

25g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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)