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 #2Â
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.
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…
I love murukkus!But never tried them at home.And I didn't know murukkus contained garlic!But your recipe sounds so easy!Gotta try it after Diwali.Wish you a happy diwali!
Lovely and crispy pakoda..
!!! A Very happy Diwali to you & your family!!!
Muskaan
looks absolutely great dear..Happy Diwali to u n ur family 🙂
mmm… perfect to munch on snack.
This looks delicious. Both recipes sound great:)
Wish you and your family a very happy and prosperous Diwali.
Ribbon pakodas looks crispy, crunchy, yummy and tempting.
Lovely and crispy pakodas.
Wishing you and your family a very Happy Diwali.
looks really nice and crispy. luv the garlic flavor too.
crunchy and delicious snack ………
I am Pakistani and dont know much about food from your particular region (I know Northern Indian food well). I love your blog- there is so much I can learn from it. x
Hi Padma, you have a great, easy to make variety of recipes. I've shared this with my mother too. I made the ribbon murukku and it came out really well. I didn't have the murukku maker, so i rolled out the dough like chapatis, cut them into slices and fried them. Thanks for sharing amazing recipes!
i love your all diwali sweets
Padhu please give me a tip, for cleaning a very old and very badly greased kadai. Please Please Please…i have tried so many times but the grease comes back thick and black
Sprinkle besan/kadalai mavu and remove all the grease. Then add boiling water to which 2-3 lemon peels are added. Let it sit for half an hour. Then wash it with warm water using liquid soap and a steel scrubber. This is my way of removing grease from kadai.
For boiled rice can I use the idli rice I keep for making idli/dosa batter or
should buy exclusively boiled rice for this murukku.
Kindly clarify,
Yes, you can use idli rice. I have used only idli pulungal arisi to make this murukku.
I do not understand the use of garlic in festival recipes
You can omit the garlic and follow the same measurement and method.
I have given 2 recipes one with garlic and another without garlic. You can follow the second recipe.
Hi Padhu,
Thanks to u I made ribbon pakodam for the 1st time.It came well.Thanks !!
Hi Padhu,
Thank you for sharing this recipe. I was searching for a new snack other than kodbale & Chakli.
It came out very well, was a big hit in the family.
I prepared it twice in a month. 🙂
Regards,
Savitha
Can we add black til in both the versions?
Yes, you can add black til also.
Hi Padhu, your recipe was really superb and I'm gonna try the 1st recipe. But kindly tell me the cup value you've mentioned for the measurement of rice flour. 1cup = ?gms
Thank you so much Manju for liking my recipes. I use standard measuring cups and spoons. Check my measuring spoons and cups
Hi padhus…im big fan of u…i prepare all yr recipes..kurmas.. variety rice everything…im fully confident of your recipes and prepare blindly and ut always came our superb…am going to prepare ribbon pakoda..really worried as its furst time…
Hi padhus…im big fan of u…i prepare all yr recipes..kurmas.. variety rice everything…im fully confident of your recipes and prepare blindly and ut always came our superb…am going to prepare ribbon pakoda..really worried as its furst time…
Your recipe measurements are apt Padhu. Cool work here. About the garlic method, isn't two full bulbs of garlic a bit too much? or will that be ok for this much flour?
I used the regular garlic and not the hybrid ones. If you use ordinary garlic, you need 2 full bulbs. If using hybrid, reduce it to 1 full bulb.
Hi..thank u so much for the lovely deletions recipes!! All my Diwali bakshanams were done using ur recipes and they have turned out really great!
this diwali I tried the second method. it came out really very well. my kids liked it. wen I gave tat to my neighbor, they didn't believe tat it was the first time for me preparing this recipes.
thank u very much
thank u soooo much i prepared it first time and its just awesome thank u soo much
Hi Padhu, yday i tried and it came out very well.. thanks for sharing
Hi Paddu, thank u v much for all d receipies.it is v simple n great.Lakshmi Chenniapann
HiPadhu
Tried making garlic ribbon pakoda for the first time and it came out fantastic… Thanks a lot for the recipe…Infact ur blog is my favourite for searching any recipe
Keep posting ur wonderful recipes
Jayanti Raghavan
Hi Padhu,
Tried the method 1 and it was very tasty and crispy ,though was skeptical about it without butter, it's a keeper recipe.
Reg
VJ
Hai Madam I am a big fan of you. I have tried many of your receipes. Today I tried ribbon pakoda and it came out well. But some of them are not crunchy. What is the mistake I would have done?
Hi can I use garlic powder in the instabt version? Please let me know
Yes, you can. add fine paste.