Easy To Make Ribbon Pakoda

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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.