Ribbon Murukku is a popular South Indian snack made often at the time of the Diwali festival. It is also known as Ribbon pakoda / Nada thenkuzhal / Ottu pakoda / Ola pakoda which is mainly made of rice flour and Bengal gram flour. This recipe is very easy to prepare and tastes awesome.
Ribbon Murukku can be prepared by grinding rice or by using rice flour. This snack can be prepared in two different ways.
Ribbon Murukku – Method 1:
In the first method, this can be prepared by adding chili powder and garlic paste to rice flour. Personally, I like the garlic flavor. If you guys don’t like it, just skip the garlic, instead, include a pinch of hing, and the rest of the process is the same.
Ribbon Murukku – Method 2:
In the second method, this can be prepared by adding coarsely crushed pepper powder to rice flour. While using pepper avoid using garlic. Instead, simply add a pinch of hing.
In both the methods, always add the hot oil to mix the batter. Hot oil gives crispiness and crunchiness to the snack. Not only for this snack, in fact, but you can also add hot oil for almost all crunchy snacks prepared like murukku, thattai, seedai, etc. Nowadays, as all are busy and mostly prefer the easy method, here I am going to make this snack using rice flour (Idiyappam flour) with the first method. The outcome of both methods is equally good.
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- 1 cup Rice flour Idiyappam flour
- 1/2 cup Bengal gram flour Kadalai maavu
- 1 tsp Chilli powder
- 1 tsp Sesame seed/Ellu
- 6-8 Garlic pod
- 2 tbsp oil Hot oil to make dough
- salt to taste
- oil to deep fry
- Grab all the ingredients. Grind garlic to a fine paste by adding a little water and set aside. This murukku press shown in the picture is used for making ribbon murukku.
- In a wide bowl add rice flour, Bengal gram flour, chilli powder, sesame seed, garlic paste, salt to taste, heat 2 tbsp oil and add little by little water to make the dough. The dough should not be too stiff nor too soft.
- Now grease the murukku press with oil and fill 3/4th with dough. Heat oil in a heavy bottom Kadai. Check by dropping a little dough in oil. If oil is hot enough the dough would raise immediately or else it will go down. Now press the mould directly into the Kadai in a circular motion. Do not press the dough in one place. Be careful to keep the hands away from hot oil.
- Fry till golden brown till the bubbles stop. Now flip it and fry till the flipped side is golden brown. Drain it on a kitchen towel. Repeat the process with remaining dough. Let it cool and store it in an airtight container.
- Grind garlic to a fine paste by adding water. Instead of chilli powder, you can soak dry red chilli and grind along with garlic.
- If you don't like garlic flavour, just skip the garlic, add a pinch of hing and follow rest of the steps.
- Sprinkle little water to dough and mix, if you feel the dough is becoming tight to press.
Delicious crispy & crunchy Ribbon Murukku is ready to relish along with a cup of tea. This can be had as an evening snack too.
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