Skip to main content

Ribbon Pakoda / Murukku

Ribbon Pakoda
Snack time at my place!  Its been a while, I made any fried goodies.  Thanks to last night's leftovers, I had plenty of time to make this savory Ribbon Murukku.  We love such crunchy munchies with our evening cup of tea.

Rice Flour - 1 cup
Besan / Gram Flour - 1/2 cup
Oil - 1 1/2 tbsp
Red Chili Powder - 1 tsp
White Sesame Seeds/Til - 1 tsp
Asafoetida/Hing - 1/2 tsp
Sugar - 1/2 tsp
Oil for frying

How to make Ribbon Pakoda:
  • In a mixing bowl, add rice flour, gram flour, hot oil, chili powder, asafetida, sesame seeds, sugar and salt.  Mix well.  Now add water, little at a time and knead to make a stiff, non sticky dough.  I added about 3/4 cup water.  Divide the dough into 3 balls.
Ribbon Murukku Maker
  • Heat oil for deep frying.  Heat the inner part of chakali / murukku maker with oil.  Place the ribbon plate and add one dough ball.  Close it with the lid.  When the oil turns medium hot, hold the chakali maker above the frying pan.  Carefully turn the handle so that the ribbon shaped murukku falls in the oil.
  • Deep fry the murukku until it turns golden brown, about a minute each side.  Or remove murukku from the oil when the bubbling of oil stops.
  • Taste fried murukku for salt and other seasonings.  Add more salt, chili powder if required.  Repeat the same for the remaining dough and deep fry the murukku in batches.  Let the fried murukku cool completely before storing in an airtight container.
Savor crunchy Ribbon Pakoda with a cup of tea.


Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Whole Wheat Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing.  When you make such fried fast food at home, you get to make some changes to make it healthy. 
Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did.

Ricotta Cheese Indian Recipes

In Indian cuisine, Khoya and Paneer are the most commonly used cheeses. Khoya, also called as Mawa is used for making Mithai (desserts). Frankly, I haven't cooked with khoya yet. But, Paneer (Indian Cottage Cheese) is something I am quite familiar with.

Easy Baked Ricotta Cheese Rasmalai

Rasmalai is a popular dessert made of fresh paneer (Indian cottage cheese).  Today's recipe is comparatively easy and saves a little time. A baked desi Rasmalai version using Italian Ricotta Cheese.