Ragi Murukku And Kodubale Recipe -Chakli And Kodubale

Ragi Murukku is a delicious murukku recipe made using bajra and ragi, both millets are used to give this snack a healthy twist.

Reshma Seetharam
Ragi Murukku And Kodubale Recipe -Chakli And Kodubale
5226 ratings.

Ragi Murukku is a perfect snack to have during your tea time break with your friends or family.

The dough is made with ragi flour and bajra flour, and seasoned with cumin seeds, asafoetida and chilli powder for some heat. 

You can even pack them in your kids snack box too. They are simple and quick to make and healthy to eat.

Serve Ragi snacks with a cup of hot masala chai to enjoy it.

If you like this recipe, you can also try

  1. Foxtail Millet Nippattu
  2. Methi Namak Pare
  3. Pappu Chekkalu

Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Deep-Fry Pan
Prep in

20 M

Cooks in

15 M

Total in

35 M


5 Servings


  • 3/4 cup Ragi Flour (Finger Millet/ Nagli)
  • 3/4 cup Bajra Flour ( Pearl Millet)
  • 1-1/2 cups 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 (Salted) , melted, warm
  • 2 cups Lukewarm Water
  • Salt , to taste
  • Oil , for deep frying

How to make Ragi Murukku And Kodubale Recipe -Chakli And Kodubale

  1. To begin with the Ragi Murukku, dry roast the four flours until aromatic for about 4 to 6 minutes on medium heat. Switch off the heat and cool it completely. 

  2. Mix all the powders, chili powder, salt and cumin together. Pour a tablespoon of melted butter in the mixture and mix thoroughly.

  3. Now add lukewarm water little by little and mix into a soft and pliable dough. Roll them out into 3 or 4 sections and shape them into cylinders.

To make Kadubales
  1. Make small balls, roll them out on a greased paper or plastic sheet. Once the balls are long cylindrical tubes, join them to make tiny bangles.

To make Chakli
  1. Add the dough into the chakli maker. Press them into tiny concentric circles, or strands, of any desired shape and size.

  2. Heat oil in a deep fry pan on medium-high. 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.

  3. Reduce the heat to medium; gently lower the chaklis and kodubales into the oil.

  4. They will sink, and foam at first, then come up to the surface quickly. Flip them over to the other side and let cook to a golden brown. Drain the savouries on a paper napkin or sieve over a bowl. When they are completely cool, store them in airtight boxes in a cool dark place.

  5. Serve Ragi snacks with a cup of hot masala chai to enjoy it.