ribbon pakoda recipe | ribbon murukku recipe | ola pakoda with detailed photo and video recipe. a simple and tasty snacks recipe which is typically prepared as festival snacks especially for ganesh chaturthi and diwali / deepavali. generally, ribbon murukku is prepared with rice flour and besan flour dough which is later shaped with ribbon pakoda shaper and deep fried till crisp.
ribbon pakoda recipe | ribbon murukku recipe | ola pakoda with step by step photo and video recipe. there are several ways and shaped murukku recipe out of which ribbon pakoda is one such variation. it slightly differs from the conventional murukku without any sharp edges and is basically flat like ribbon. in south india each state has its own regional name, but most popularly and commonly, it is known as ribbon pakoda.
i have shared several other murukku recipe or chakli recipe, but ribbon murukku recipe is my personal favourite due to the shape and taste. it is one of the common recipe i prepare especially during diwali or deeplavali festival. i make this specifically to share with my friends and family with other sweet because of its attractive shape. i even extend this recipe by preparing it with maida / all purpose flour or atta / wheat flour. but to be honest, besan and rice flour combination tastes great as compared to later.
furthermore some important tips and suggestions for a perfect crispy and crunchy ribbon pakoda recipe. firstly, as i mentioned earlier i have used combination of rice and besan. but it can also be prepared with just besan but rice flour adds the crisp texture which you may miss with besan flour. secondly, add hot oil just before kneading the dough and crumble the flour. lastly, deep fry ribbon murukku in a medium heat oil for a better result. it may loose its crunchiness and crispiness if fried in a hot flame.
finally, i would like to highlight my other festival snacks recipes collection from my blog. it mainly includes, shankar pali, palak chakli, aloo bhujia, spicy mixture, fafda, corn flakes chiwda, masala vada, banana chips, kodubale, nippattu and mysore bonda recipe. in addition do visit my other recipes collection with this post of ribbon pakoda recipe,
ribbon pakoda or ribbon murukku video recipe:
recipe card for ribbon pakoda or ribbon murukku:
ribbon pakoda recipe | ribbon murukku recipe | ola pakoda
Ingredients
- 2 cups rice flour / akki hittu
- 1 cup besan / gram flour / kadle hittu
- 1 tsp sesame seeds / til
- ½ tsp jeera / cumin, crushed
- 1 tsp kashmiri red chilli powder
- ¼ tsp turmeric / haldi
- pinch of hing / asafoetida
- ½ tsp salt
- 2 tbsp hot oil
- 1 cup water, or as required
- ribbon pakoda plate / achu
- oil for deep frying
Instructions
- firstly, in a large mixing bowl take 2 cups rice flour and 1 cup besan.
- also add 1 tsp sesame seeds, ½ tsp crushed jeera, 1 tsp chilli powder, ¼ tsp turmeric, pinch of hing and ½ tsp salt.
- combine all the ingredients well.
- now pour 2 tbsp of hot oil.
- mix well with a spoon and further rub and crumble the dough well between your hands.
- add water little by little and start to knead the dough.
- knead the dough to smooth, non sticky and soft dough.
- furthermore, take ribbon pakoda mold (straight slit) and fix to the chakli maker.
- also grease the chakli maker with some oil. this prevents dough from sticking to mould.
- now make a cylindrical shape out of dough and place the dough inside maker.
- also tighten the lid and heat the oil.
- directly press the ribbon murukku into hot oil moving hand in circular motion.
- flip the murukku and fry till they turn golden brown and crispy from both sides.
- drain them to the paper towel to remove excess oil.
- finally, serve ribbon pakoda / ribbon murukku with masala tea or masala milk.
how to make ribbon pakoda with step by step photo:
- firstly, in a large mixing bowl take 2 cups rice flour and 1 cup besan.
- also add 1 tsp sesame seeds, ½ tsp crushed jeera, 1 tsp chilli powder, ¼ tsp turmeric, pinch of hing and ½ tsp salt.
- combine all the ingredients well.
- now pour 2 tbsp of hot oil. make sure to get sizzling sound. this helps to make ribbon pakoda crispy and oil free.
- mix well with a spoon and further rub and crumble the dough well between your hands.
- add water little by little and start to knead the dough.
- knead the dough to smooth, non sticky and soft dough.
- furthermore, take ribbon pakoda mold (straight slit) and fix to the chakli maker.
- also grease the chakli maker with some oil. this prevents dough from sticking to mould.
- now make a cylindrical shape out of dough and place the dough inside maker.
- also tighten the lid and heat the oil.
- directly press the ribbon murukku into hot oil moving hand in circular motion.
- flip the murukku and fry till they turn golden brown and crispy from both sides.
- once the ribbon pakoda turns crisp, drain them to the paper towel to remove excess oil.
- finally, serve ribbon pakoda / ribbon murukku with masala tea or masala milk.
notes:
- firstly, store the prepared ribbon pakoda in air tight container, only once they cool down completely.
- furthermore, do not over mess the oil as murukku will not cook from inside.
- also if the dough is too stiff then ribbon murukku will turn too hard.
- additionally, do not make the dough too soft. otherwise your ribbon pakoda will absorb too much oil.
- finally, press the ribbon pakoda / ribbon murukku onto hot oil, and later fry them on medium flame. so that it gets cooked well and also turns crispy.
Mam pls post a receipe for makeing baji.. South Indian snack at home
http://hebbarskitchen.com/?s=bhajiya