🪔Diwali Murukku Recipe in Tamil | Ribbon Pakkoda in Tamil | Diwali Snacks Recipes in Tamil

🪔Diwali Murukku Recipe in Tamil | Ribbon Pakkoda in Tamil | Diwali Snacks Recipes in Tamil

Murukku and ribbon pakoda are popular savory snacks enjoyed during Diwali and other festive occasions in South India.

Here's a simple recipe for Murukku :

Ingredients :

Rice Flour

Urad dal Flour

Butter

Sesame seeds

Asafoetida

Ajwain

Salt to Taste

Oil for frying

Instruction:

To a large plat or a bowl add 2 cups of rice fllour, 1/2 cup urad dal flour, 1 tbsp butter, salt to taste, 1 tsp Asafoetida, sesame seeds 1 tsp, mix once,

Gradually add coconut milk or water , make it a soft dough,

Fill the murukku press with a portion of the dough.

On a greased plate or directly into the hot oil, press the dough in a spiral or circular pattern to form the murukku shape.

Heat oil in a deep pan over medium heat.
Once the oil is hot, carefully drop the shaped murukku into the oil.
Fry on medium heat until golden brown and crisp on both sides. Avoid overcrowding the pan; fry in batches.
Remove the fried murukku using a slotted spoon and drain on a paper towel to remove excess oil.

Let the murukku cool completely before storing it in an airtight container. They stay fresh for up to 2 weeks.

Tips:
If the dough is too hard to press, add a little more water.

If it's breaking while pressing, it might be too dry, so knead again with a little water.

Adjust the spice level to your preference by adding more or less red chili powder.

Murukku is perfect as a snack on its own or paired with tea! Enjoy the crispy, savory goodness!

Here's a simple recipe for Ribbon Pakkoda :

Ingredients:
Rice flour – 1cups
Besan (gram flour) – 1/2 cup
Butter – 2 tablespoons (softened)
Red chili powder – 1 to 1½ teaspoons (adjust to taste)
Turmeric powder – ¼ teaspoon (optional)
Asafoetida (hing) – a pinch
Cumin seeds – 1 teaspoon (optional)
Salt – to taste
Water – as needed for the dough
Oil – for deep frying

Murukku press with a flat ribbon-shaped disc

In a large mixing bowl, combine the rice flour, besan (gram flour), red chili powder, turmeric powder, asafoetida, cumin seeds (if using), and salt.

Add the butter and mix well into the flour mixture. The mixture should look crumbly.
Gradually add water little by little and knead into a smooth, non-sticky dough.

The dough should be soft but firm enough to hold its shape when pressed.

Heat oil in a deep frying pan over medium heat.
Once the oil is hot, carefully press the dough into the oil. Be cautious not to overcrowd the pan.
Fry the ribbon pakoda on medium heat until golden brown and crispy. Flip it over halfway through frying to cook both sides evenly.
Remove the fried pakoda using a slotted spoon and drain on a paper towel to remove excess oil.


Grease the inside of the murukku press and fit it with the ribbon-shaped disc.
Fill the murukku press with a portion of the dough.

Press the dough directly into hot oil in long, ribbon-like strips. You can break the dough into manageable lengths as it falls into the oil.

Allow the ribbon pakoda to cool completely before storing it in an airtight container. It stays fresh for up to 2 weeks.

Tips:
If the dough is too hard to press, add a bit more water.

If it's too soft or sticky, add a little more rice flour to make it easier to press.

Adjust the red chili powder to your taste preference for spiciness.

Ribbon pakoda is crispy, slightly spicy, and addictive, perfect as a tea-time snack during festive seasons like Diwali! Enjoy the crunch!

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