Ribbon Murukku – Ribbon pakoda – ரிப்பன் முறுக்கு

As Diwali is nearing my YouTube recommendations were mostly Diwali snacks and sweets. Seeing it my daughter asked me to make murukku for her as I was only making her puffed rice (kara pori) and makhana fry mostly for our snacks nowadays. The snacks were tempting and also Inspired me to make it. I decided to make ribbon pakoda or ribbon Murukku. At home, my dad used to buy ragi ribbon pakoda from the shop. I love it a lot. They used to Sprinkle some garam masala over it. I love that taste. Hoping soon I’ll make it too. In this recipe, I didn’t add red chilli powder. If you want you can add 1/2 tsp of it.

The oil must be in medium hot. While making the pakoda with murukku maker ensure that the murukku maker is closed tightly. When I was making the first batch. I didn’t check it and the whole dough fell into the oil. So be careful and ensure that the maker is closed tightly.

Let’s see how to make this ribbon pakoda.

Preparation Time: 15 mins

Cooking Time: 25 mins

Makes: 4 cups

INGREDIENTS REQUIRED

Rice flour – 1cup

Gram flour – 1/2 cup

Salt – 1/2 to 1 tsp

Asafoetida – 1/4 tsp

Sesame seeds – 1 tbsp

Hot oil – 2 tbsp

Oil for frying

Water – 1 cup

METHOD

1.In a mixing bowl take 1 cup of sieved rice flour, 1/2 cup of gram flour, salt, Sesame seeds and Asafoetida. Add 2 tbsp of hot oil to it. Mix well with the hands. Add water little by little and knead it into a soft and non-sticky dough. I used around 1 cup of water. The water quantity may vary depending on the flour.

2.Heat oil in a kadai.Take the ribbon shape mould. Place it in the murukku /chakkli maker. Grease the inner part of the maker and the mold with oil. Check if the oil is hot by dropping a small piece of dough into it. It should come up at the same time it shouldn’t get burn. The oil should be medium hot. Take the dough in a cylinder shape and place the dough into it. Press the maker directly into oil. When the bubbles in the oil have reduced flip it to the other side. When the bubbles has reduced completely. Remove from the oil. Place it in a plate lined with kitchen tissue. Repeat it for the remaining dough. When the ribbon pakoda/ murukku has cool down completely transfer it to a air tight container.

Serve hot with Tea or coffee.

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