Diwali Preparations must be in full swing in all places, where they celebrating. I heard from mom and dad, that it is raining cats & dogs in chennai, and it is going to be a wet diwali there!! hmm, whatever it is the festive mood will be on a high whether it is wet or a dry Diwali!!! I repeat this every Diwali, we miss that noise and the spirit here in Dubai. Being away from your homeland during festivities is such a bummer, but what to do that is Life!!!
Ok, now coming back to the recipe. A very simple recipe to try, is this Ribbon or Ola Murukku. The dough when pressed into hot oil falls like a ribbon, so the name Ribbon Murukku. It is actually made as a whole Murukku, then broken into pieces while storing. These make a crunchy snack for your evening tea/coffee or in your kids lunch box as a break-time snack.
Ingredients (Makes Approximately 450 grams of Murukku)
2 cups besan / gram flour
1 cup rice flour
2 teaspoon red chili powder
3 tablespoon butter, @ room temperature
2 tablespoon white sesame seeds
3 / 4 cup - 1 cup water
1 teaspoon salt
1 / 2 teaspoon hing / asafoetida
3 / 4 cup - 1 cup water
1 teaspoon salt
1 / 2 teaspoon hing / asafoetida
Method
- Take both the flours in a wide bowl. Whisk well to combine. Add red chili powder, hing, sesame seeds and salt mix well to form a uniform mixture. Now rub the butter into the flour mix.
- Slowly add water to this and form a soft dough. Since it is besan, there is a chance, the dough might turn dry while resting.So, for such cases, keep ½ cup warm water by the side and while using the dough just sprinkle 2-3 tablespoon water and knead the dough and use.
- You will be needing a murukku press with ribbon mould to make this. Heat oil for deep frying in a wide kadai/pan. When a piece of dough dropped into the hot oil sizzles up immediately, then it is ready to deep fry.
- Take a orange-sized ball of dough and put it in the murukku press. Press it directly into the hot oil in a circular motion. Just make 2-3 circles of dough continously to ease even cooking.
- Flip and cook both sides until golden brown in color. While cooking, try to break the circle in ⅔ places to get individual ribbons. When the sizzle seizes, it indicates that the ribbon is cooked.
- Remove using a slotted spoon onto a kitchen towel. Let it cool completely, then store it in an air-tight container at room temperature. Stays fresh and good for 2 weeks.
Varada's Kitchen says
Diwali prep is is full swing here too. Murukku look perfect.
Priya Suresh says
Dangerously addictive murukku, i can munch some anytime.
kitchen queen says
delicious ribbon pakoda.
vaishali sabnani says
Diwali is one festival where maximum sweets and savouries are msde..and I love to see the different varieties made..like this crunchy pakoda.
Ms.Chitchat says
perfect ribbon pakoda, loved it.
Srivalli says
I love these Priya..I don't always add sesame seeds to this..however I love the taste of it in the fried snack..
Unknown says
very crunchy and tempting ribbon pakoda 🙂 looks so yumm, i wud finish them right away 🙂
Srividhya says
very crispy.. I wish I could have some now
Harini R says
Crispy and crunchy murukku!
Pavani says
Love these crispy and delicious murukkus.
Chef Mireille says
perfect snack
Jayashree says
This is regular Diwali fare at my place too. Looks crunchy and perfect.