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Ribbon Pakoda recipe or the Ribbon Murukku recipe is a delicious and easy to make snack. When your kids come back hungry from school and want some snacks, this will be sufficient to satisfy their immediate cravings.
Isn’t it so nice that we can control the ingredients and maintain the highest standards of hygiene when we make snacks at home. You do not have to worry about loads of artificial flavors, preservatives, hygiene and what not.. There is always be something missing or you will feel guilty when you serve your beloved kids with store – bought packets of snacks. Isn’t it? But when you can make the very same snacks at home and that too quickly, why to ever go back to the store again. We always that making such snacks is a chore that’s why we avoid it, but it is not. It is very simple and easy to make that you can make it during the weekend and store it in a air tight container for the whole week.
I am always amused by the name of this snack, Ribbon Pakoda Recipe. I simply love it as the shape is like that of a ribbon. It makes me rewind to childhood days when wearing a ribbon was compulsory in school. Whenever I am dropping the ribbon pakoda in the hot oil, I chuckle to myself thinking of school days.
The Ribbon Pakoda recipe is pretty easy to make. You will need a special ribbon pakoda maker for this though. But I am sure, you must be having one with you. It comes along with the chakli maker. You will find it among the attachments that come along with it. Make the dough, put it into the pakoda maker. Heat the oil, and whirl around to make the ribbon pakodas. Yes, it is as simple as that. Did you think that it was complicated to make the snacks!! If I can make it, so can you…
Let’s get started with the Ribbon Pakoda Recipe, Ribbon Murukku recipe
Ribbon Pakoda Recipe, Ribbon Murukku recipe
- 4 cups besan / gram flour
- 2 cups rice flour
- 100 gms melted butter
- salt to taste
- 1 tsp cumin seeds / jeera
- 1/2 tsp turmeric powder / haldi
- oil for frying
- Mix besan, rice flour, butter, salt, cumin seeds and turmeric powder in a large bowl.
- Add water and make it into chapati like dough. The dough should neither be too stiff nor too soft.
- Put the dough in the pakoda maker.
- Heat oil in a kadai on medium heat. Directly press the dough into the oil in spiral ways. Fry till lightly golden in color. Do not over fry.
- Allow it to come to room temperature and store in air tight container.
Until next time,
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