Monday, October 17, 2016

Ribbon Pakoda Recipe / Ribbon Murukku Recipe


Today I am going to share you a easy and tasty, South Indian tea time snack, Ribbon pakoda also known as Ribbon murukku. Beginners and bachelors can make it without any expertise within less point of time.

The main important components in this recipe are Rice flour, Besan or Gram flour or Chick pea flour, Ajwain (which helps in digestion). In this recipe, we have to mix all the ingredients listed below and then deep fry in oil by using ribbon pakoda or ribbon murukku mould. I am sure, this mould will be available at every one's home. if not, you can easily get it from any indian store. 
while making dough i am adding melted hot butter in this ribbon pakoda, you can even use hot oil of your choice and instead of red chili powder, ginger and green chili paste can be replaced.


Author: Nagaharisha
Recipe Type: Snack
Cuisine: South Indian 
Serves or Yields: 5 to 6

Ingredients for Ribbon Pakoda / Ribbon Murukku:
  • Rice flour – 2 cups
  • Besan or Gram flour or Chick pea flour – 1 cup
  • Ajwain – ½ tsp
  • Sesame seeds – 1 tsp
  • Salt – to taste
  • Red chili powder – 2 tsps or adjust according to your taste
  • Hot Butter or Hot Oil – 2 tbsps
  • Oil – to deep fry

Procedure for Ribbon Pakoda / Ribbon Murukku: 
  • Heat oil to deep fry in a heavy bottom pan on medium heat.
  • On other side, into a wide open mixing bowl, add rice flour, Besan or Gram flour or Chick pea flour, Salt, Red chili powder, here instead of red chili powder ginger and green chili paste can be used, Ajwain seeds, Sesame seeds and mix it well completely, make sure there is no lumps.
  • Now add 2 tbsps hot melted butter or even you can use hot oil of your choice. First mix it well completely with spoon because butter or oil will be too hot and later you can mix it with your hand. At this point, check salt and red chili consistency. if required, adjust at this point.
  • Now add a cup of water, little by little and make into soft dough. Here water measurement may varies on the type of flour we use. So be careful while adding water.
  • Here no need to rest the dough, you can deep fry immediately. Now take murukku presser, As shown in the video, generally we use this plate of murukku presser for ribbon pakoda. Now take small portion of dough and make into cylinder shape. Fill half of the presser with dough and replace other part of presser. when you press the mould the dough should come out easily, if not add few drops of water and make it into soft dough.
  • On the other side the oil is enough hot to deep fry, now slowly press the murukku presser in a circular motion into hot oil and fry  until golden colour from all the sides. After dropping in oil, the oil will froth up with bubbles which will eventually subside when the pakoda or murukku turns to golden in colour.  Wait for few a minute and as shown in the video, gently press with slotted ladle for even frying, turn to other side and fry on other side too as shown in the video.
  • Once it turns to golden in colour transfer to paper napkin plate by using slotted ladle to drain out excess oil. Repeat the same procedure for the remaining dough.
  • You can store this ribbon pakoda or ribbon murukku for 10 to 15 days in an airtight container once they are at room temperature and can have it as a tea time snack.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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