Ribbon pakoda | ribbon murukku

Ribbon pakoda | ribbon pakoda recipe| ribbon murukku | otta pakoda | ola pakoda | Nada thenkuzhal | Nada Thenkuzhal murukku | Ola Pakoda recipe | oatu pakoda | Nada recipe | easy ribbon pakoda recipe with step-by-step pictures and video recipe. Check out the Ribbon pakoda recipe and if you like the video pls SUBSCRIBE to my channel.

Ribbon pakoda | ribbon pakoda recipe| ribbon murukku | otta pakoda | ola pakoda | Nada thenkuzhal | Nada Thenkuzhal murukku | Ola Pakoda recipe | oatu pakoda | Nada recipe | easy ribbon murukku recipe is a traditional crunchy fried snacks recipe. It is a popular tea-time/coffee time South Indian snack recipe. Simple tasty snack recipe is also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, gokulashtami, karthigai, etc. Ribbon pakoda is a crispy murukku variety made with rice flour, besan flour, and some spices.

Murukku maker for Ribbon pakoda

To prepare homemade ribbon murukku, we need a murukku press (commonly known as murukku achu or  "Sev Sancha"). Traditionally it is made out of brass but nowadays stainless murukku achu is widely available. Outside India, murukku maker is available in Indian stores and in Amazon.com. Murukku achu comes with various attachments. To make ribbon we need the straight long line attachment or curved long line press, that resembles a ribbon.

Should I make rice flour at home for oattu pakoda?

Traditionally nada thenkuzhal is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best result. Idiyappam flour can also be used for ribbon murukku. Instant homemade crispy ola pakoda without compromise in taste.

Can I skip sesame seed?

I have used white sesame seeds for extra flavor. Instead, you can use black sesame seeds. Ajwain or cumin seeds can also be added, according to your preference. If the ribbon murukku press you use has a thin slit (ribbon-like) line for ribbon pakoda avoid cumin seeds as it might get stuck.

Can I skip butter for ribbon pakoda?

Little butter gives a nice texture and taste to ribbon pakoda. But if you are planning to make vegan ribbon pakoda skip the butter and use 2 tablespoon hot oil instead of butter. Personally, I like butter flavor hence I add in my all savory like seedai, thattai, murukku

What should be the consistency of ribbon murukku dough?

Very hard ribbon pakoda dough makes it difficult to press through the mold, it will cause ribbons to break while it is pressed through the pakoda press. Also with too much water in the dough, ribbon pakodas will absorb a lot of oil while frying. Make the right consistency pliable dough

How to check if the oil is at the right temperature?

Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

Variation for ribbon murukku?

I have used chilli powder. Instead you can use pepper powder. garlic powder or any other seasoning of choice.

Shelf Life for ribbon murukku

Ribbon pakoda stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the nada thenkuzhal cool completely then close the lid and store 

Indian savory bakshanam

After school snacks in TMF

Baked Indian snacks in TMF

Filter coffee without chicory

Ribbon pakoda

instant ribbon pakoda recipe

4.50 from 2 votes

Print Pin Comment

Ingredients

• Besan flour - 1/2 cup
• Rice flour - 1 + 1/4 cup
• Butter - 1 tbsp softened butter
• Hot Oil 1 tablespoon + to fry
• Chilli powder- 1/2 tsp
• Hing - generous pinch
• Salt
• 1/2 teaspoon sesame seeds

Instructions

• Keep oil in a deep pan for frying pakoda
• In a wide mixing plate add besan flour, rice flour, salt, chilli powder, and hing; mix well
• Add butter and mix well. rub and crumble the flour well between your hand
• Furthermore, add hot oil and 1/4 cup of water; mix well
• Gradually add water little by little until you form a pliable dough, smooth, non-sticky dough
• Cover the dough with a damp cloth or damp kitchen towel
• furthermore, take ribbon pakoda press/mold (straight slit or wavy slit) and fix it to the murukku maker
• grease the murukku maker with some oil. this prevents the dough from sticking to the mold.
• Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
• furthermore, place the other part on top of it and directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil
• While pressing the ribbon pakoda rotate the press in a concentric circle from the center to outwards similar to making the ribbon pakoda Do not overcrowd the Kadai with ribbon pakoda
• After adding the murukku, avoid flipping the ribbon immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the ribbon pakoda and fry on the other side
• Once the sizzling sound stops and the ribbons start to turn golden, remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
• Similarly, press the remaining dough. For all the batch turn over a couple of times for even frying and fry till they have become light golden
• If you are doubtful about frying the ribbon directly in oil, firstly press them on a greased ladle and place it on the hot oil
• release the ladle after 15 seconds and cook both sides (like mentioned above)

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. Let the ribbon pakoda cool down completely then place them in a straight container
2. If you are pressing the ribbon on the ladle grease the ladle for the first batch, for the subsequent batch you will have the grease from hot oil
3. Adjust chilli powder according to your taste
4. Ajwain, cumin seeds, black sesame seed can be added according to your taste
   Always, avoid overcrowding the oil as murukku will not cook from inside
5. Make the right consistency pliable dough, if the dough is loose ribbon murukku will absorb oil. If the dough is too hard to press it will bread while frying
6. Since we are frying ribbon murukku they turn a shade extra brown after you remove from oil
7. You can use wheat flour for healthy pakoda but the taste won't be the same

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients 

Besan flour - 1/2 cup

Rice flour - 1 + 1/4 cup

Butter - 1 tbsp, softened butter

Hot Oil 1 tablespoon + to fry

Chilli powder- 1/2 tsp

Hing - generous pinch

Sesame seeds - 1/2 tsp 

Salt

How to make Ribbon pakoda with step by step pictures

• Keep oil in a deep pan for frying pakoda

• In a wide mixing plate add besan flour, rice flour, salt, chilli powder, and hing; mix well

• Add butter and mix well. rub and crumble the flour well between your hand

• Furthermore, add hot oil and 1/4 cup of water; mix well

• Gradually add water little by little until you form a pliable dough, smooth, non-sticky dough

• Cover the dough with a damp cloth or damp kitchen towel
• furthermore, take ribbon pakoda press/mold (straight slit or wavy slit) and fix it to the murukku maker

• grease the murukku maker with some oil. this prevents the dough from sticking to the mold.
• Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker

• furthermore, place the other part on top of it and directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil
• While pressing the ribbon pakoda rotate the press in a concentric circle from the center to outwards similar to making the ribbon pakoda Do not overcrowd the Kadai with ribbon pakoda
• After adding the murukku, avoid flipping the ribbon immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling,  flip over the ribbon pakoda and fry on the other side

• Once the sizzling sound stops and the ribbons start to turn golden, remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
• Similarly, press the remaining dough. For all the batch turn over a couple of times for even frying and fry till they have become light golden

• If you are doubtful about frying  the ribbon directly in oil, firstly press them on a greased ladle and place it on the hot oil

• release the ladle after 15 seconds and cook both sides (like  mentioned above)