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.

Check what other marathoners are cooking during this month long marathon.

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