Best ribbon pakoda recipe according to me. It requires no butter and has a nice flavor of garlic- we add garlic for digestion.
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.
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.
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.
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.
Padhuskitchen wishes you all a very Happy Diwali. Will meet you with more interesting recipes and tips after Diwali.