Ribbon Pakoda which my mom prepares which involves the process of adding the flour to hot water and kneading it later. Ribbon Pakoda is also called as Ribbon Murukku or Ribbon Karalu in Andhra.Today I am sharing an easy version of Ribbon Pakoda the way my MIL prepares. She follows a very easy method which does not involve any kneading dough process and also is very similar to our usual sev making process and hence it is an easy recipe for those people who are novice in preparing savoury snacks. My MIL prepares the ribbon pakoda plain with out red chilli powder but one can prepare it spicy by adding red chilli powder to the dough to make it spicy. My MIL had sent us a goodie box few weeks back and she prepared few varieties of snacks and sweets which TH loves and sent them along with the pickles. Needless to say we just loved them and finished all of the snacks just in a week's time and savoring her famous pickles one by one slowly.
Check out other Diwali savouries in my blog here:
Shelf life:15-20 days
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Catgeory: Snacks/ Savouries
2 cups processed Rice flour
1 cup Fried gram powder*
2 tbsp white Sesame seeds(optional)
Salt to taste( 1.5 tsp roughly)
a small ladle(2 tbsp roughly) of hot Oil
Oil, for deep frying
- Sieve the flours together and take it in a large mixing bowl.
- Add sesame seeds, salt and a ladle of hot oil and mix well until it is mixed nicely.
- Meanwhile heat oil in a kadai for deep frying.
- Divide the dough mixture into 2-3 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 mixer 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.
- You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(roasted gram) powder in the recipe instead of 1 cup of fried gram powder.
- You can add 1.5 tsp Red chilli powder while kneading the dough for a spicy version.
- You can also use 1 heaped tbsp. white butter instead of hot oil in the recipe.
Also check out the wide collection of Diwali Sweets Recipes , Diwali Snack Recipes and Payasam/Kheer Varieties.
Technorati Tags: ribbon murukku recipe, ribbon pakoda recipe, nada karasu, how to make ribbon pakoda at home, easy diwali snacks, savoury snacks recipes, deep fried snacks, diwali faral recipes