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Monday, October 24, 2011

Ribbon Pakoda-Ribbon Murukku Recipe-Diwali Snack Recipes

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-Ribbon Pakoda

Ribbon Murukku-Ribbon Pakoda

Ribbon Murukku-Ribbon Pakoda

 Prep Time : 15 mins
 Cook Time : 20 mins 
 Yields: 12-15 big size murukkus as in the pic
 Recipe CategorySnacks-Murukku
 Recipe CuisineSouth Indian
 Author:


   Recipe # 1 (using wet grinder - with garlic)

   Ingredients needed

   Boiled rice (pulungal arisi) - 2 cups
   Red chillies -10
   Garlic - 2 full pods
   Salt as required
   Bengal gram flour (chick pea flour/kadalai maavu) - 1/2 kg (500 grams)
   Asafoetida -1/4 tsp
   3 tbsp of hot oil for preparing the dough
   Oil for frying

   Recipe #2  without garlic (Instant- no grinding required)

   Bengal gram flour - 2 cups
   Rice flour - 2 cups
   Asafoetida/hing - a generous pinch
   Salt needed
   Chilli powder as needed
   Butter - little less than 50 grams


Recipe #1

Best ribbon pakoda recipe according to me. It requires no butter and has a nice flavor of garlic- we add garlic for digestion.

In this method, we soak boiled rice (pulungal arisi) and grind it in the wet grinder along with garlic, red chillies and salt.When making during festivals, you can skip garlic.

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)

Sieve bengal gram flour and keep it aside.

How to make ribbon murukku-ribbon pakoda
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.

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.

Recipe #2 

No garlic, no grinding, instant version of Ribbon Nada Thenkuzhal Recipe

Ribbon pakoda-murukku
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.

Then make murukku following the same procedure as given for recipe #1.

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.

33 comments:

  1. Liked both versions...We also just prepared ribbon pakoda for Diwali...Wishing you and your family a happy diwali

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  2. love the both version...wish u & ur family a happy diwali!!

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  3. 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

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  4. loved both versions.Happy Diwali to you and family.

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  5. Crisp and yummy ribbon pakodas,happy Diwali to you and your family:)

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  6. Happy Diwali . Perfect snack for Diwali.

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  7. Crunchy munchy pakoda looks incredible..Happy diwali wishes to u..

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  8. Ribbon murukku looks so yumm.. Happy Diwali!

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  9. Happy Deepavali to you and your family.....Yummy ribbon pakoda!

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  10. 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!

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  11. Lovely and crispy pakoda..
    !!! A Very happy Diwali to you & your family!!!

    Muskaan

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  12. looks absolutely great dear..Happy Diwali to u n ur family :)

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  13. mmm... perfect to munch on snack.

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  14. This looks delicious. Both recipes sound great:)

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  15. Wish you and your family a very happy and prosperous Diwali.
    Ribbon pakodas looks crispy, crunchy, yummy and tempting.

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  16. Lovely and crispy pakodas.


    Wishing you and your family a very Happy Diwali.

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  17. looks really nice and crispy. luv the garlic flavor too.

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  18. crunchy and delicious snack .........

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  19. 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

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  20. 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!

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  21. 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

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    Replies
    1. 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.

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  22. 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,

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    Replies
    1. Yes, you can use idli rice. I have used only idli pulungal arisi to make this murukku.

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  23. I do not understand the use of garlic in festival recipes

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    Replies
    1. You can omit the garlic and follow the same measurement and method.

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    2. I have given 2 recipes one with garlic and another without garlic. You can follow the second recipe.

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  24. Hi Padhu,
    Thanks to u I made ribbon pakodam for the 1st time.It came well.Thanks !!

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  25. 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

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  26. Can we add black til in both the versions?

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