I have already posted ribbon pakoda a 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 too. The ribbon pakodas were too crispy and a perfect snack for Diwali too.Check out other Diwali snacks recipes:
Madras Mixture RecipeKara SevOmapodiAloo bhujia
If making the flour in a rice mill, Add 6 portions of rice, and 1 portion of pottukadalai, and dry roast the urad dal, channa dal and moong dal till it emits a nice aroma. No need to roast the rice and pottukadalai.
Add it to the rice along with pottukadalai and make it into 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 chili powder, salt, and asafoetida. Add little water to this and make it into a soft dough.
In a murruku press using ribbon pakoda achu press the ribbon pakoda into the hot oil. Ensure the oil should not 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 airtight container.
Notes:
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