There are lots of murukku varieties which are prepared in south Indian house holds and this ribbon murukku is one among them.However there are few variations in this ribbon murukku,one is a thin and crispier variety which I am posting today and the other one is a thick,soft and buttery variety.I absolutely love both the versions and today let us see how to make the easier version of ribbon pakoda.Even if you are a person who has never tried making these kind of murukku you can still give a try to make this easy murukku and I assure you that you would be very happy with the results.While this is a spicy version of Ribbon Pakoda check out another easy version of Plain Ribbon Pakoda here.
Ribbon Pakoda | Ribbon Murukku Recipe:
Shelf life:15-20 days
4 cups processed Rice flour
3 cups Water
1 cup Fried gram powder*
2 tbsp white Sesame seeds
2 tsp Red chili powder
Salt to taste( 3 tsp roughly)
1 big ladle(1/4 cup) hot Oil
Oil,for deep frying
- Heat water in a vessel and add salt to it.
- When the water starts boiling add rice flour and mix well immediately and remove it from fire.
- Add red chili powder,sesame seeds,fried gram powder,a ladle of hot oil and mix well using a spatula or stick.Leave it for 5 mins until the mixture can be handled with hands.
- Meanwhile heat oil in a kadai for deep frying.
- Divide the dough mixture into 4-5 equal portions.
- Just before frying,sprinkle some water to each portion and prepare a thick but smooth dough.
- Use the long slit disc (disc- 2 in the below pic)in the murukku maker and fill the dough in it and press the dough directly in to the oil carefully.
- Fry them over medium-high flame until they turn golden brown in color and the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color.
- Remove them using a long slotted handle and drain in the colander or kitchen napkin.
- Repeat the same process with the remaining dough - making the dough by sprinkling some water and then pressing them in to the oil,frying them until golden brown and draining them in a colander.
Let the murukku comes to room temperature and then store it in air tight container.You can store them as they are or break them into pieces and store.It stays good for 15-20 days.
*Fried gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixie to a fine powder and measure the powder 1 cup for the recipe.
- Always mix the dough in small portions,this way it will not make the dough very soft and in turn reduces the oil consumption.
- If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
Check out other Diwali savouries in my blog here: