Ribbon Pakodi

Ribbon pakodi are fried crisp ribbon shaped snack. They are tastes and easy to prepare. They are also known as ribbon murukku.


2 cups Rice Flour
1 cup besan flour
1 cup roasted chana dal flour
2 tablespoons butter or oil
2 tablespoons white sesame (til) seeds
1 teaspoon salt or add as required
1 tbsp red chilli powder
½ teaspoon cumin seeds
⅛ teaspoon Ajowan
turmeric powder pinch
⅓ cup water or add as required
oil for deep fry as required

making ribbon pakoda dough
Take a large mixing bowl. Add 2 cups Rice Flour, 1 cup besan flour and 1 cup roasted chana dal flour.
Then add 2 tablespoons butter or oil and mix well.
add the 2 tablespoons white sesame (til) seeds, 1 teaspoon salt or as required, 1 tbsp red chili powder,
½ teaspoon cumin seeds(crushed), 1/2  teaspoon Ajowan and turmeric powder pinch. mix well. Check the taste if required add some more salt.
Then add ⅓ cup water or add as required, mix very well, smooth and non-sticky dough. If the dough looks dry then you can add some more water. If it becomes sticky then add some more besan.

Frying ribbon pakoda:-

Use the plain or serrated edge nozzle for preparing ribbon pakoda. Heat a pan and add oil as required for deep frying ribbon pakodas.
Then take a portion of the murukku dough and place it inside the murukku maker and Cover with the top part. Heat the oil in a pan, When the oil is hot, directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil. Let them get fried first, then you can turn them over with the slotted spoon. Fry till they have become light golden.
Turn over the ribbon pakoda gently with a slotted spoon, so that they get fried evenly. Turn over a couple of times for even frying. Fry till they are crisp and golden. Then remove them with a slotted spoon.
Fry the remaining pakoda in the same way. When they are cooled, then place them in an air-tight container or box.
Serve ribbon pakoda as a snack

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