Friday, October 10, 2014

Ribbon Murukku - Ribbon Pakoda - How to Make Ribbon Murukku

Ribbon Murukku is also called ribbon pakoda or Ola Pakoda. There are lots and lots of murukku varieties prepared in South Indian houses. Among these, ribbon murukku is the simplest one to prepare and tastes absolutely great. You can try this easy murukku recipe for this Diwali and enjoy with your family.


Rice flour - 1 cup
Roasted Gram dal (Pottukadalai) - 1 cup
Unsalted butter - 1 tsp
Asafoetida - a pinch
Sesame seeds - 2 tsp
Red chilli powder - 2 tsp (adjust as per your spice buds)
Salt - as needed
Water - as needed
Oil - for deep frying

  •  In a mixer add the roasted gram dal and powder it finely. Sieve it twice and transfer it to a wide mixing bowl. Also sieve the rice flour and add it to the gram dal flour. 
  • Add unsalted butter, asafoetida, sesame seeds. red chilli powder and salt and crumble well. Now add water little by little and knead to a soft pliable dough.          

  • Heat oil for deep frying. Meanwhile take the murukku press and fill it to 3/4 with the dough. Test if the oil is hot enough (drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough for frying the murukkus)
  • Using the murukku maker pipe the dough directly in the hot oil. Make sure the flame is in medium high. You will get lot of bubbles and shh sound.           

  • Fry for few seconds, after some time the bubbles and the shh sound will start subsiding. Flip it to the other side and fry until golden brown. Remove it using a slotted ladle and drain in a paper towel.

  •  Repeat the same process for all the murukkus. Allow them to cool down and store it in an air tight container. Stays good for upto 2 weeks.

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