Sieve all the flours and keep it ready.

Take a wide bowl and add rice flour, maida, rava, salt, red chilly powder and ghee. Give a quick stir.

Adding water in intervals combine everything well in to soft dough. Add some hot oil to this mixture and knead in to pliable dough. Let the dough rest for 20 minutes.

Take a big marble sized dough and roll it between your palms in to thick rope.Break the rope in to approximately 2 inches length and join both ends and press gently to obtain the ring murukku shape. Arrange all the ring murukkus on a plate.

Heat oil in heavy bottom wok and as the oil gets rightly heated drop few kodubale in to oil. Fry them till they turn golden brown. When the shh...sound seizes and bubble stop remove from oil using slotted ladle and drain them on kitchen tissue paper.

Let them cool down to room temperature and store in airtight container. Crispy kodubale is ready to munch as tea time snack.

The dough should not be neither too thick nor too thin. You cannot shape them and they will turn soggy if the dough is not perfect.

Chiroti rava gives nice crispiness to the murukku. Do not skip it.

You can add a pinch of cooking soda too for a good crunch.

When a batch of kodubale is getting cooked, you can prepare the next batch. Or make all the kodubale together and fry batchwise.