This Ribbon Pakoda is a fast and straightforward model of a conventional South Indian snack ready through the festive season of Diwali. Made with gram flour, rice flour, and spices, this do-it-yourself snack is prompt to make and comes collectively in beneath half-hour. Be taught to make Ribbon murukku step-by-step.
About Ribbon Pakoda
Ribbon pakoda can also be known as Ribbon Murruku, Nada Thenkuzhal, or Ola Pakoda. It’s a simple, crunchy savoury snack that may be made with a handful of components.
These are good for making in bulk for distributing savories to family and friends over Diwali. Final 12 months, together with this ribbon pakoda, I make Thattai, Maladu, Gulab Jamun, and corn flakes combination for distribution.
The recipe is tremendous easy, easy to make, and fail-safe!
Warmth oil on a medium flame. In the intervening time, combine the components collectively and make a smooth dough. Fill the murukku press with the pakoda dough and press them in a round movement within the heated oil. Cook dinner for about 5-7 minutes or till the bubbles stop. Repeat with the remainder of the dough.
That’s how simple it’s to make.
Why you’ll love this recipe?
Fast and Simple Snack – It’s tremendous fast and virtually prompt to make. Ribbon pakoda is prepared in beneath half-hour.
Heirloom recipe – I’ve discovered this recipe for ribbon pakoda from amma. They style so genuine and scrumptious each single time.
Festive Events or as a Tea time snack – Versatile Snack for each event. Be it for Diwali or as a tea-time snack, these are scrumptious.
Shelf life – The ribbon murukku retains properly at room temperature for as much as 10 days, if saved correctly.
Dietary wants – Vegetarian. The pakoda may be made Vegan should you omit the butter from the recipe or change it as much as utilizing Vegan butter or the identical proportion of oil.
How you can retailer Ribbon Pakoda?
After making the pakoda, enable them to chill all the way down to room temperature.
Retailer the pakoda in Ziploc luggage or in air-tight containers at room temperature.
Shelf life for do-it-yourself ribbon pakoda is about 10-12 days. After which they’re scrumptious too, nonetheless, the crunchiness and freshness are lowered.
Substances you have to
Gram flour – Often known as chickpea flour or kadalaimaavu. It may be simply purchased from a superstore close to you or an Asian grocery shops.
Rice flour – Often known as arisi maav. Purchase them from Asian grocery shops.
Chilli powder – I like so as to add this for a refined warmth and taste.
Asafoetida – Often known as hing or peringayam. I like the flavour in my pakoda with it. In case you are making a gluten-free pakoda, go away this ingredient out.
Sesame seeds – For a variation, you possibly can add some should you like.
Butter – I add unsalted softened butter to the dough. It provides richness in taste.
Oil for frying – Any impartial taste oil like sunflower oil or coconut oil can be utilized.
How you can make Ribbon Pakoda step-by-step?
There are various variations to ribbon pakoda by altering the flour proportions. I do like how my amma makes and use the very same proportion.
Warmth oil in a frying pan over medium warmth. Add the gram 4, rice flour, chilli powder, asafoetida, salt, and butter. Combine them collectively along with your fingers. Now progressively add water and start kneading to a smooth dough. For 3 cups of flour, I’ve used someplace between 1/2 – 3/4 cups of water. Be sure that the dough isn’t too agency to move by means of the murukku press.
Add 1 tablespoon of sizzling oil from the frying pan to the pakoda dough and knead once more.
Place the flat murukku plate within the press. Pinch a portion of the dough and fill as much as 3/4 capability of the press. After testing the oil for readiness, press the pakoda into the oil in a round movement with a little bit of overlap. However not an excessive amount of.
Fry in medium flame for 5-7 minutes, flipping on the opposite facet at halftime. When the oil ceases to sizzle and the pakoda is golden, switch to a plate lined with kitchen tissue. The pakoda will deepen in shade because it cools down and it’ll get crunchy too. Permit the pakoda to chill utterly, after which get pleasure from it with masala chai or espresso.
Variations
Should you like a peppery taste, add 1 tsp of black pepper.
Garlic ribbon murruku – Add 1 tsp garlic paste to the recipe.
Suggestions
TEST – Earlier than including the pakoda to the oil, all the time take a look at by including a small portion. If it comes again instantly, then the oil is prepared for frying. If the pakoda takes time to return as much as the floor, look ahead to a number of extra minutes, till properly heated.
Dough consistency – The dough shouldn’t be too exhausting/agency or too runny. It ought to be smooth sufficient to move by means of the press.
Maintain the dough lined – Maintain the dough lined with a humid fabric always. You actually don’t need them to dry out.
Should you love this Diwali recipe, additionally, you will love
Attempt these simple Particular person No bake Gajar Halwa Cheesecake Jars. They’re scrumptious, festive to be on the Diwali menu.
Crispy and flavorful southindian snack ready on festive events like Krishna Jayanthi and Diwali. Function an everyday snack together with tea too. This recipe may be made VEGAN too! { Step by Step }
Maladoo is among the best South Indian candy, made with solely 5 components together with roasted break up gram and in half-hour.
Cornflakes combination is a simple and scrumptious Indian savory snack served together with Tea. Detailed Step by Step directions included. { Vegan }
Made with 5 components+ garnishes, this fast & simple Immediate Milk Powder Burfi is prepared in beneath half-hour. Serve on Diwali, Navratri, Holi and different festive events.
This superb Immediate Kesar Peda { Indian Dessert } takes solely 20 minutes to arrange.
HAVE YOU MADE THIS RECIPE?
You’ll want to go away a remark and/or give this recipe a ★ score!
Submit a photograph of your creation on my Fb web page, share it on Instagram, or put it aside to Pinterest with the tag #sandhyaskitchen. I’d like to see your footage!
Subscribe to our weekly newsletters!
Selfmade Ribbon Pakoda recipe under
Selfmade Ribbon Pakoda is an prompt South Indian snack ready through the festive season of Diwali. Fast, simple, prepared in beneath half-hour.
Substances
- 1½ cup rice flour
- ½ cup gram flour
- 1 tbsp softened butter
- Salt to style
- ¼ -½ asafoetida
- 1 tsp chilli powder
- 1 tsp White Sesame seeds – non-obligatory
- ½-¾ cup water
- oil for frying
Directions
-
Warmth oil in a frying pan over medium warmth.
-
To a mixing bowl, add rice flour, gram flour, salt, asafoetida, chilli powder, sesame seeds and butter. Combine collectively.
-
Now add slightly water at a time to make a smooth dough. Take a tablespoon of sizzling oil from the frying pan and add it to the dough. Knead once more.
-
Pinch a portion of the dough and make logs.
-
Place the murukku plate within the press. Add the pakoda dough upto 3/4 of the press. Press the dough into the oil in a round movement ranging from edge to centre. Flip it to the opposite facet and cook dinner for a complete of 5-7 minutes or till the bubbles stop. Repeat the method to complete the dough.
-
Switch them to a kitchen tissue. enable them to chill down utterly.
-
Retailer in hermetic container and luxuriate in ribbon pakoda.
