Ribbon Pakoda is a popular south Indian tea time snack generally made during festival time. It is also known as nada murukku because
of its resemblence to nada or string. The main ingredient is gram flour and rice flour, to this various spices like chili powder, asafoetida, sesame seed and melted butter is added. From these ingredients soft dough is prepared and this dough is passed through special equipment called “Murrukku Maker” typically made out of brass. Passing the dough through a special mould give these thin ribbon like pakoras. Here is a simple recipe to make ribbon pakoda which can be made any time during the year.
Total Time: 1 hr
Serves: 5 – 6
- 2 cup Gram Flour (Besan)
- 1 cup Rice Flour
- 2 tsp Red Chili Powder
- 2 pinch Asafoetida / Ajwain
- 1 tsp Sesame Seed
- 2 tbsp melted Butter / Oil
- Oil for deep frying
- Murrukku maker press
How to make ribbon pakoda :
- Mix rice flour, gram flour, chili powder, sesame seed, salt, melted butter and asafetida powder in a large bowl.
- Add water little by little and knead soft dough from it.
- Grease the murrukku maker with oil and place the plate with in it.
- Heat oil in a frying pan, fill in the dough into murrukku maker, ress out thin strips of the dough into the hot oil. Only press in enough to cover the oil.
- These ribbons cook and turn dark quickly. So gently turn the pressed ribbons to fry the other side.
- Once the ribbons starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.
- Press the remaining batches of the dough in the similar manner. Cool the entire ribbon pakodas and store in air tight containers.