Murukku is a savoury, crunchy snack originating from the Indian subcontinent ... popular in southern India and Sri Lanka. The snack's name derives from the Tamil word for "twisted", which refers to its shape. The recipe is very easy to prepare and taste awesome. Murukku is typically made from rice flour and Chickpea flour. The flours are mixed with water, salt, spice powder, asafoetida, sesame seeds & cumin seeds. The mix is kneaded into a dough, which is shaped into flat ribbon shape using a mould. The ribbons are then deep fried in oil. Ribbon Murukku is also called ribbon pakoda or ola pakoda. At home, most people remember the aroma of fresh pakodas wafting through the air during festival time. The twists like a ribbon in the shape give it its characteristic name. There are certain tricks to ensure that your pakoda turns out right.....addition of hot oil to the flour and mix it until you can get a crumbly texture. Similarly, you need to fry the pakoda on medium heat. If the flame is too low or too high, the pakoda won’t be crisp. You can adjust the spices and seasonings in the basic recipe as per your taste buds. Here I have used the nozzle which has serrated edges to make them look more attractive.
Ingredients :
2 cups of rice
1/2 cup besan/ gram flour
1/2 cup roasted gram/ dalia/ putani powderd
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin crushed
1/4 tsp asafoetida
1 tblsp white sesame seeds
salt to taste
2 tblsp hot oil
1 tblsp melted butter
water to knead the dough
oil for deep frying
Method :
1. In a blender powder the roasted gram/ dalia to a fine powder. Then in a large mixing bowl take the rice flour, besan, dalia powder and all other ingredients and combine well.
2. Pour in the hot oil and melted butter and rub well into the flour mixture. Crumble the dough well between your hands.
3. Add water little at a time and knead to a smooth and soft dough.
4. Heat oil for deep frying. Grease the mould and fit in the ribbon pakoda plate to the mould.
5. Make a cylindrical shape out of the dough and place it inside the maker. Press the dough into the hot oil & flip and fry them until golden and crisp on a medium high heat on both the sides.
6. Do not overcrowd the kadai with ribbon murukku. After pressing the dough do not touch them immediately with the slotted spoon as they tend to break.
7. When the oil stops sizzling you may consider it to be fried well. Remove and place them on kitchen paper towels. Fry the remaining pakoda in the same way.
8. When the ribbon pakoda are cooled, place them in air-tight container.
9. Ready to be served as diwali snack or enjoy with a hot cup of coffee or tea.
2 cups of rice
1/2 cup besan/ gram flour
1/2 cup roasted gram/ dalia/ putani powderd
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin crushed
1/4 tsp asafoetida
1 tblsp white sesame seeds
salt to taste
2 tblsp hot oil
1 tblsp melted butter
water to knead the dough
oil for deep frying
Method :
1. In a blender powder the roasted gram/ dalia to a fine powder. Then in a large mixing bowl take the rice flour, besan, dalia powder and all other ingredients and combine well.
2. Pour in the hot oil and melted butter and rub well into the flour mixture. Crumble the dough well between your hands.
3. Add water little at a time and knead to a smooth and soft dough.
4. Heat oil for deep frying. Grease the mould and fit in the ribbon pakoda plate to the mould.
5. Make a cylindrical shape out of the dough and place it inside the maker. Press the dough into the hot oil & flip and fry them until golden and crisp on a medium high heat on both the sides.
6. Do not overcrowd the kadai with ribbon murukku. After pressing the dough do not touch them immediately with the slotted spoon as they tend to break.
7. When the oil stops sizzling you may consider it to be fried well. Remove and place them on kitchen paper towels. Fry the remaining pakoda in the same way.
8. When the ribbon pakoda are cooled, place them in air-tight container.
9. Ready to be served as diwali snack or enjoy with a hot cup of coffee or tea.
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