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Easy To Make Ribbon Pakoda
Month of October is beautiful and the weather across India is at its best this time. So if you are looking out for some munchies that can be accompanied with your filter coffee or hot chai in the evening, then try out this Ribbon pakoda recipe.
You can make a plate full of Ribbon Pakoda in just 10 minutes with ingredients that are just there in your kitchen!
This easy to make Ribbon Pakoda is a South Indian delicacy and is called murukku in South India. It is deep fried, but you can definitely keep aside your diet this week and indulge in some sinful pleasures this Diwali!
Let's see how to make this easy South Indian pakoda.
Serves-
2
Preparation
time:
10
minutes
Cooking
time:
8-
10
minutes
All you need
Rice
Flour-
1
cup
Gram
flour/
Besan-
¾
cup
Chilli
powder-
1½
tbsp
Ghee-
2
tbsp
Soda
bicarbonate-
¼
tbsp
Asafoetida
powder-
4
pinches
Water-
1
cup
Salt-
To
taste
Oil-
For
deep
frying
You
can
make
these
ribbon
pakodas
only
with
a
murukku/pakoda
press.
Procedure
1.
Mix
the
flour
with
soda
bicarbonate,
salt,
asafoetida
powder,
ghee
and
chilli
powder
well.
2.
Add
enough
water
to
the
mixture
in
order
to
make
a
sticky
dough.
3.
Meanwhile,
heat
the
oil
in
a
kadai/frying
pan.
4.
Take
a
ball
of
the
dough
and
fill
the
press
till
three
fourths.
5.
After
that,
take
the
murukku/pakoda
press
and
press
the
pakoda
directly
into
the
hot
oil
in
a
circular
motion.
6.
Let
it
soak
in
oil
and
get
cooked
well.
In
order
to
know
if
your
pakoda
is
cooked
well,
look
out
for
the
froth
and
bubbles
that
will
be
seen
in
the
kadai.
The
froth
and
bubbles
show
that
your
pakoda
is
ready
to
be
taken
out.
7.
Remove
the
cooked
pakodas
from
the
kadai
into
a
plate.
8.
Once
the
pakoda
is
cooled,
store
it
in
an
airtight
container.
You
cans
serve
these
pakodas/murukku,
with
chutney
or
tomato
ketchup.
Nutrition Value
Besan
is
made
from
chickpeas
and
contains
good
amounts
of
vitamins
and
minerals.
It
is
also
a
good
source
of
proteins
as
well.
Rice
flour
is
rich
in
fiber
that
helps
in
your
bowel
movements
and
easy
digestion.
# Tips
Once your pakoda is ready to be taken out of the tawa after cooking, put it into a plate covered with old tissue paper. These tissue paper would absorb the extra oil from your pakodas.
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