- Submitted by Raji Ramakrishnan
(Ribbon Murukku, Nada Thenguzhal)
Today I am going to share my favorite snack recipe with all of you. I am talking about the ribbon pakoda or naada thenguzhal. It is traditionally made during festivals like Krishna Janmashtami and Diwali. But one need not wait for festivals to prepare such a yummy snack; you could just get started right away. So, make this easy, crispy and quick snack this weekend. I am sure your spouse and children would just love it completely.
Traditionally, the ribbon pakoda is made using rice flour and bengal gram flour, known as besan (in Hindi) or kadalamavu (in Tamil), as the main ingredients. It is considered that the gram flour is not very good for the digestive system of young children and old people due to its flatulence causing (gastric issues) properties. Hence, to give a healthy twist, we have used the rice flour and roasted gram flour (pottukadalai mavu or dalia flour). This recipe was shared by my friend Jayashree. The nutritional value of roasted gram proves that it is the best source of protein, fiber, folate, minerals and fatty acids. It is packed with energy and works well to satisfy hunger, keeping blood sugar levels stable. My mother and my mother-in-law always used to make the rice flour at home.This is to ensure that the snack comes out in the best form, color and taste. For youngsters who are not comfortable with this, many good brands of rice flour are available these days.
Recipe for Ribbon Pakoda
Preparation time: 15-20 minutes
Cooking time: 30-60 minutes
Makes around: 10-12 pcs
Shelf life: 2-3 weeks in airtight container
- Rice flour - 2 cups
- Dalia powder (Chutney dal / Pottukadalai/ Roasted Gram powder) - 1/2 cup
- Butter - 2 tbsp
- Red chili powder - 4 tsp(or add as per your requirement)
- White sesame seed - 1 tsp (partially roasted)
- Asafoetida - 1/4 tsp
- Salt - to taste
- Oil - for frying
- Take the rice flour and dalia flour. You can make rice flour at home or use store bought rice flour. To make roasted gram flour, grind a ladle of roasted gram in a mixer till fine. Sieve it and its ready for making pakodas.
- Sieve the rice flour and dalia flour thoroughly separately to ensure that there are no grains in it. This is to avoid bursting of the pakoda. Sesame seeds are also partially roasted to avoid bursting. As I had a very bad experience in the past, i apply this practice.
- In a mixing bowl, add all the above ingredients (except oil) and mix well.
- Add water and knead well to make a soft, non sticky and pliable dough.
- Meanwhile, heat oil in a wide pan for deep frying.
- Take a handful of dough and put it in the chakli maker (murukku maker). You will have two line disc in the chakli maker as seen in the picture. Use this disc for making the same.
- Squeeze into hot oil & make a big circle using circular motion. Make one at a time and do not overcrowd.
- Deep fry till golden brown. Turn to cook both sides.
- When it is done,remove from the oil and keep it on absorbent paper to remove excess oil.
- Store them in air-tight containers when completely cool. It stays good for 2-3 weeks.
Serving Ribbon Pakoda
- Enjoy ribbon pakodas with hot tea or coffee. It is a good item to munch at any time of the day as a snack.
- We can have it with sambar rice instead of other side dishes.
More Indian Snack Recipes