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
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
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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)
