Ribbon Murukku is also called ribbon pakoda or nada thenkuzhal. It is very simple to prepare and tastes great. I have given you 2 variations of preparing ribbon pakoda recipe– one is a spicy version and another is a very simple instant version of making ribbon pakoda. Both tastes great. You can try this easy murukku recipe for this Diwali and enjoy with your family.This can be had even as a tea time snack.Today let us learn how to make ribbon murukku/pakoda using this easy recipe.
Ribbon Murukku is also called ribbon pakoda or nada thenkuzhal. It is very simple to prepare and tastes great. This can be had even as a tea time snack.
- 2 cups Par boiled rice (pulungal arisi)
- 10 Red chillies
- 2 pods Garlic (2 full pods)
- 500 grams Bengal gram flour (chick pea flour/kadalai maavu - 1/2 kg)
- 1/4 tsp Asafoetida/hing
- 3 tbsp Hot oil (for preparing the dough)
- Salt needed
- Oil for frying murukku
- 2 cups Bengal gram flour
- 2 cups Rice flour
- 1 pinch Asafoetida/hing
- Chilli powder as needed
- Butter less than 50 grams
- Salt as required
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Soak par boiled rice for 2 hours.
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Wash, drain the water and grind it in the wet grinder to a fine paste adding water, peeled garlic, needed salt and red chillies. (Do not add too much water for grinding)
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Sieve bengal gram flour (kadalai mavu) and keep it aside.
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Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + needed water to make a soft dough. Knead well. (You can taste the dough to check for salt)
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Take a murukku maker and fix the ribbon pakoda making plate/disc.
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Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the murukkus)
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Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion.
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You will get a sizzling sound when the murukku is getting cooked.
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Flip it over to the other side and fry both sides well till golden brown.
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When the "shh sound/sizzling sound" ceases, the murukku is done.
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Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.
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Repeat the process for the rest of the dough.
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Mix both the flour (bengal gram flour and rice flour) well. Add hing, butter, salt, chilli powder and needed water and make a soft dough. Dough should not stick to your hands.
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Then make murukku following the same procedure as given for recipe #1.
Recipe Video
Shelf life and Storage
When the murukku cools, store it in an air tight container and enjoy it any time of the day. Stays good at room temperature for a week.
Note - You can omit garlic if you do not like garlic flavor and if you are preparing for festivals.
Video shows the second method of making ribbon pakoda.
Recipe #1
Best ribbon pakoda/ribbon murukku recipe according to me. It requires no butter and has a nice flavor of garlic- we add garlic for digestion.
Preparation
Soak par boiled rice for 2 hours.
Wash, drain the water and grind it in the wet grinder to a fine paste adding water, peeled garlic, needed salt and red chillies. ( Do not add too much water for grinding)
Method
Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + needed water to make a soft dough as in picture 2. Knead well. (You can taste the dough to check for salt)
Take a murukku maker and fix the ribbon pakoda making plate/disc. (pic 3)
Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the murukkus)
Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion. (pic -4)
You will get a sizzling sound when the murukku is getting cooked. Flip it over to the other side and fry both sides well till golden brown. (pic -5)
When the “shh sound/sizzling sound” ceases, the murukku is done. Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.
Repeat the process for the rest of the dough.
When the murukku cools, store it in an air tight container and enjoy it any time of the day.Stays good at room temperature for a week.
Recipe #2
Method for Recipe #2
Mix both the flour (bengal gram flour and rice flour) well. Add hing, butter, salt, chilli powder and needed water and make a soft dough just as above. Dough should not stick to your hands.
Find more Diwali recipes in the link below. All the recipes are easy, tried and tested in my kitchen. You will also find step by step pictures for most of the recipes.
Diwali Sweet and snacks recipes
Padhuskitchen wishes you all a very Happy Diwali. Will meet you with more interesting recipes and tips after Diwali.
View Comments (54)
Liked both versions...We also just prepared ribbon pakoda for Diwali...Wishing you and your family a happy diwali
love the both version...wish u & ur family a happy diwali!!
Can I use raw rice for the first method?
Use par boiled rice (pulungal arisi) for best results
Boiled rice 2 cups meaning!! 2 cups measurement plss
Par boiled rice is pulungal arisi. I have used Standard measuring cups.
Luv Ribbon Pakoda recipes.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Let the Day of Lights be celebrated with taste-filled delights,Safe and Delicious Memorable Moments - Regards, Christy Gerald
loved both versions.Happy Diwali to you and family.
Crisp and yummy ribbon pakodas,happy Diwali to you and your family:)
Happy Diwali . Perfect snack for Diwali.
Crunchy munchy pakoda looks incredible..Happy diwali wishes to u..
Ribbon murukku looks so yumm.. Happy Diwali!
Happy Deepavali to you and your family.....Yummy ribbon pakoda!
crispy pakoda...