Ribbon Pakoda, or ribbon murukku recipe is a very popular savory from South Indian cuisine. It is popularly known as ribbon murukku, ola pakoda or aaku pakodi.
Ribbon pakoda is a very simple and unique thin, ribbon-like shape snack. It is made with simple ingredients available at home. the main ingredients we use in making ribbon pakoda are rice flour, besan and a powder made with roasted chana dal. Adding the other condiments like salt, chilli powder and ajwain gives a nice flavour to the dish.
These often made during diwali, janmashtami and Sankranthi as well. It is a staple delicacy from Tamil Nadu, Andhra Pradesh, and Karnataka.
Tips for Perfect Ribbon Pakoda:
We need to follow certain steps to enjoy perfect ribbon pakoda. To attain fully fried, crispy and melt-in-mouth texture follow the simple steps.
Rice Flour: We use rice flour in the recipe, it can be get it done at flour mill or we can use store bought one too.
If you are using store bought rice flour, sieve the flour before using it.
Besan: Besan is also the same way either use store bought or get it done in the flour mill. But before using it sieve it to remove dust and grainy flour.
Roasted Chana Dal: Make smooth powder of roasted chana dal to get a nice flavour to the dish.
Ghee or Clarified Butter: Clarified butter or ghee is the trick of the trade to get perfect and tasty dish.
Follow the above mentioned tips to get perfect crispy pakoda. We can make rice flour and besan at home too but it is a tricky job and takes longer time.
Frying of the snack also depend on the taste and texture. We need to heat the oil till it fumigate, but fry the dish in low to medium flame only to get right texture and they fry till they turn crispy.
Ribbon Pakoda | Ribbon Murukku Recipe
Ingredients
- 1/2 Cup Roasted Chana Dal
- 1 Cup Rice Flour
- 1/2 Cup Besan
- Salt to taste
- 1 tsp Red Chilli Powder
- 1/4 tsp Ajwain
- 1/4 tsp Asafoetida/Hing
- 2 tbsp Ghee melted
Instructions
- In a mixer jar add roasted chana dal and make smooth powder.
- In a wide mixing bowl add all the ingredients, rice flour, besan and roasted chana dal powder.
- Mix them well and add salt, red chilli powder and ajwain.
- Along with the above mentioned ingredients add hing too.
- Mix all of them well.
- Add melted ghee or hot oil.
- Gently combine them well and make a small ball of the flours.
- It should retain the shape in the fist to get perfect ribbon pakoda
- Add water little by little and make smooth dough.
- the dough should be smooth and pliable.
- Knead the dough while mixing itself.
- Heat oil for frying in a kadai.
- To make ribbon pakoda we use perforated plate with lines.
- Apply oil inside the maker. Take small portion of murukku dough, place it in the maker.
- Gently place the top spindle over it and seal it by tightening the top spindle.
- Gently press the murukku into the hot oil.
- Fry them in medium flame, till they turn golden color.
- Or till they float on top of oil and ‘shhh’ sound stops.
- Take them off from oil and transfer them onto a kitchen tissue or on a news paper.
- So the excess oil absorbs.
- Once cooled store them in an air tight container.
- Serve ribbon pakoda with a hot cup of tea.