Kodubale(kodbale-karnataka Special Muruku)

I have been eying on kodubale for a while,well quite a while :). I once read a recipe for this in a magazine and found N number of recipes with gorgeous pictures all over the blogosphere.I was quite interested in trying these,one looks at the ingredients and you for sure know they would be delicious.I love curry leaves and asafoetida and this crunchy snack uses these both ingredients.Kodubale is a snack variety hailing from Karnataka(Mysore) and kodu means horn and bale means bangle (Kanada).It is a small bangle shaped deep fried snack,and shaping is done by hand and uses no special equipment.I finally gave it a try today and I can't help myself but blog about it here today itself :P.Yes the kodubales were outstanding,very crunchy,spicy and perfect.I made around 40 and we munched away more than half at a stretch,is this verdict not enough for you all to try ? :). This home made snack will sure attract kids too with bth its shape and taste

Kodubale recipe
Star Ingredients:rice flour+gram flour
Time:30 minutes
Yield:around 40
Ingredients:
1 1/2 cups rice flour
1/2 cup gram flour
2 tablespoons all purpose flour
1 tablespoon semolina(rava)
3 tablespoons butter molten
20 curry leaves torn
1 teaspoon asafoetida
1 teaspoon turmeric powder(optional)
2 teaspoons chilli powder(adjust)
Salt
Oil to deep fry
Method:
1. Take all the flour varieties in a bowl and mix well. Add curry leaves,salt,turmeric,chilli powder and asafoetida.Mix well.
2.Heat butter until it starts to melt and pour over the flour mixture.Mix the butter well with flour with your fingers until the mixture resembles crumbs.
3.Now start adding water little by little and form a soft dough.Be very careful while adding water,make a pliable yet stiff dough.
4.Take a small ball of dough,using your palms make a cigar like structure and join both the ends.(Ref picture)

5.Heat oil for deep frying,and deep fry till golden brown from both sides,7-8 at a time.Deep fry at low-medium flame to ensure even and proper cooking.

6.Drain on a kitchen towel,serve or store in a air tight box for later consumption.Should keep well for around 10 days if stored well.

Notes:
1.Keep the dough closed the whole batch of dough while frying.If the dough is exposed there might be cracks in fried kodubale
2.In some recipes there is a mention to add dried coconut(kopparai) along with other ingredients.
3.You can also add green chillies and white sesame seeds
4.Don't fry in high flame as the kodubales will be brown from outside but uncooked from inside.Keep the flame in low-medium.