RIBBON MURUKKU RECIPE | OLA PAKODA RECIPE | DIWALI SNACKS RECIPES

19.15 | Label: Festival recipes, Snack, Traditional Recipe

I have already posted ribbon pakoda few years back. This version of ribbon murukku is an interesting one without the usual rice flour and gram flour combo. As mentioned in my milagu thattai post, this recipe too i got from my chitti. My amma passed on this flour according to the proportion mentioned by her. So i had the ready made flour and i find it very easy to make ribbon murukku with the instant flour. Even making the flour at home is quite easy one too. The ribbon pakodas were too crispy and a perfect snack for diwali too.
Check out other Diwali snacks recipes:

Ingredients

Preparation Time : 10 mins | Cooking Time : 20 Mins | Yields: 3 cups

     Rice flour 6 cups
     Pottukadalai | chutney dal 1 cup
     Moong dal   1 tsp
     Channa dal   1 tsp
     Urad dal    1 tsp
     Sesame seeds   1/4 tsp
     Red chilli powder as needed
     Salt    to taste
    Butter   2 tsp
    Hot oil   1 tblsp
    Asafoetida a pinch
   Oil        for frying

Method:

If making the flour in rice mill, dry roast the urad dal, channa dal and moong dal till it emits a nice aroma.
Add it to the rice along with pottukadalai and make it into a flour.
If making at home, take 6 portions of rice flour, powder the pottukadalai and powder the roasted dals too. Sieve everything together for even mixing. Flour is ready for ribbon pakoda|ola pakoda.
In a wide bowl take 2 cups of flour, add sesame seeds, butter,hot oil, red chilli powder,salt and asafoetida.
Add little water to this and make into a soft dough.

In a murruku press using ribbon pakoda achu press the ribbon pakoda into hot oil. Ensure the oil should not be smoky. It should be medium high.
Fry till the sound subsides.

Drain in a kitchen towel. Repeat this for the rest of the dough.

Store in a dry air tight container.

Notes:

Do not overcrowd the pakodas in oil. It will not get cooked.
While making the first batch , keep the dough covered .
Do not knead more dough, it will make the pakodas reddish soon.
If you want you can add ground fresh pepper and add instead of red chilli powder.