Ribbon Pakoda Recipe

Ribbon Pakora is a savoury and crispy south Indian snack made with rice flour and besan. Watch and learn this quick and easy recipe by Geetha and don't forget to tell us what you thought of it in the comment section below.

Ribbon Pakoda Recipe

- Soak par boiled rice for 2 hours.

- Wash, drain the water and grind it in the grinder to a fine paste adding water, peeled garlic, salt and red chilies. (Do not add too much water for grinding)

- Sieve gram flour and keep it aside. Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + water to make a soft dough

- Knead well. (You can taste the dough to check for salt)

- Take a murukku maker and fix the ribbon pakoda making plate/disc.

- Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the murukkus)

- Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion.

- You will get a sizzling sound when the murukku is getting cooked.

- Flip it over to the other side and fry both sides well till golden brown.

- Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.

- Repeat the process for the rest of the dough.

- Shelf life and Storage When the murukku cools, store it in an airtight container and enjoy it any time of the day.

Stays good at room temperature for a week.

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