The blogger side of me drives me to try out new recipes for festivals each year. New recipes here, does not mean those that I have never made before, but they mean recipes that are not in my blog. I immediately checked it out and the lazy side of me started thinking, should I take this way out this year. But the blogger side of me kicked in and made me decide otherwise and hence I ended up making this delicious Ribbon pakoda or nada thenkuzhal that my kids and husband enjoyed a lot.
Why Make this Ribbon Pakoda
This is a very simple thenkuzhal / murukku that can be made within an hour. The murukku remains crunchy for quite some time (if you have any remaining) and it is a perfect snack for distributing to friends and family. I added some white sesame seeds for a little extra flavor. To make this, we need the thenkuzhal acchu or the mould with a single thin hole. Preparation time – 5 minsCooking time – 45 minsDifficulty level – easy
Ingredients – makes around 18 medium size Ribbon Pakoda
Rice flour – 2 cupsKadalai maavu /besan – 1 cupRed chili powder – 2 teaspoon (adjust based on your liking)Butter – 1 ½ tbspSalt – to tasteAsafetida – ¼ tspWhite sesame seeds – 2 tbspOil – to fry the murukkus plus 2 tbsp
Procedure to make Ribbon Pakoda
In a large mixing bowl, add all the ingredients mentioned above (except the oil for deep frying) and mix well. Now add water little by little and make soft dough.
In the meantime, heat oil in a wide pan.
Take a handful of dough and make it into a small ball. Insert this into the acchu and press it over the oil to make a circular shape.
Fry the Nada Thenkuzhal on both the sides until light brown. As soon as you add the Nada Thenkuzhal into the oil, the oil will sizzle and then within a minute the sizzling noise will reduce. This is the indication that the Ribbon thenkuzhal is done and is ready to come off the flame.
Drain the ribbon murukku on a paper towel lined bowl and once entirely cool, store it in an air tight container.
The consistency of the dough should be soft. If it is hard, then it will be hard to squeeze it through. If it is very soft, then the ribbon murukku will keep breaking apart when squeezing through instead of coming out in one single motion.Take the ribbon thenkuzhal out when it is medium brown. It will cook a little longer after taken out and will darken a shade more. If you take it out too brown, then they might not taste too good.Make sure that you store the Ribbon pakoda in a container only after it is entirely cool. Otherwise the moisture from the hot ribbon murukku will make it lose its crispiness.
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