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Tuesday, April 2, 2013

Ribbon Murukku / Ribbon Pakoda


Like in other parts of the world, sweet and savory dishes are part and parcel of any celebration in India. And Indian cuisine has a myriad varieties to choose from. Like a turkey dinner is synonymous with American Thanksgiving, some festivals in India are associated with a fixed set of delicacies.This ribbon murukku for example is associated with the festival of Diwali in some of the south Indian states

Ribbon murukku is one of those chaklis that I enjoy both preparing and consuming. Usually I dread the chakli making process and happily pass on the job to my poor husband, making him the official chakli maker at our home. I find ribbon murukku and sev to be the easiest ones to prepare without any help. The other varieties seem to test my hands' strength and are hell bent to prove that I am on a path to arthritis. :)
No exaggeration. Ribbon murukku are a treat, in a true sense. If you ask me, they are the best among the chakli world. They are very tasty, melt in mouth kind even though they are on the crunchy side. Perfect for festivals or to snack on along with a hot cup of coffee / tea.


Ingredients:
2 cups rice flour
1/2 cup chickpea flour / besan
1 Tbsp white sesame seeds
Salt and chili powder to taste
1/8 tsp asafoetida
2 tsp butter
3 - 4 cups oil for deep frying


Method:
* Combine the flours, salt, chili powder, sesame seeds and asafoetida in a bowl. Add the butter and rub into the mixture. Next add water slowly as needed to form a firm dough. (I added 1 cup + 2 Tbsp water. The same cup was used to measure the dry ingredients.)

* In the mean while, heat oil in a deep frying pan or a kadai. The oil doesn't need to smoke. If you drop a teeny tiny dough ball into the hot oil, it should come to surface. Bring it to low flame, once it is hot. During chakli making process, if the heat is low, increase it a bit.
* Fit the chakli press with the disc having 2 slits and fill it with the dough up to 2/3rd. Press the dough into the kadai, forming concentric circles.
* Fry until golden brown on both sides, on low flame. Remove with a slotted spoon and drain on the absorbent towels. Repeat the steps with the remaining dough.
Cool and store in an airtight container.



21 comments:

Sandhya Ramakrishnan said...

Beautiful clicks and they do look like they would melt in your mouth :) Very well made :)

Savitha Ganesan said...

So tempting.Looks cute.

Akila said...

Perfectly made ribbon pakoda
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Vimitha Anand said...

Perfect crunchy snack for tea
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Priya Suresh said...

Wont stop munching these crispy murukkus,my all time favourite.

Srivalli said...

I love ribbon pakoda suma and can never tire of eating them...This is a must for us during Diwali..so munching these always gives me so many fond memories!

Rajani S said...

The ribbon 'roll' pakoda looks nice!

Gayathri Kumar said...

the ribbon murukku is one of my fav Diwali sancks. Yours have come out so nice...

ANU said...

wow awesome dear..perfectly done and lovely clicks..
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Nalini's Kitchen said...

crunchy snack,we do make it for Diwali...

Suchi Sm said...

Fantastic try.. it's my dream to do....sure vl try this recipe.

Harini-Jaya Rupanagudi said...

Can never say no to these crispy and crunchy murukku. I also use the same type of murukku press. After having tried different varieties of murukku press, I decided that the old is gold :)

The Pumpkin Farm said...

lovedly looking robbon pakoda, and nice clicks

Corporate to Kitchen said...

Loved the pictures! The looking perfectly fried & criapy

Pavani N said...

Wow. Crunchy and delicious ribbon pakodas. Lovely clicks.

Pallavi Purani said...

They are really nice and crisp. Lovely.

Preeti Garg said...

What a fantastic ribbons comes out .. look awesome

Nilima said...

Hi,
Thanks for sharing the receipe.
Nilima

Kalyani said...

OMG ! you got me craving on those Suma.. I have a slightly different version coming up soon ! wanna make these once more, but the calorie count kills me :-)

Kalyani
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vaishali sabnani said...

Oh these are lovely crisps"very well made, love the golden color.

veena krishnakumar said...

Perfectly Made Suma. I make this for Diwali too