Ribbon Pakoda | Ribbon Murukku | Nada Thenkuzhal

Diwali is not complete without this delicious and crunchy Ribbon Pakoda / Ribbon Thenkuzhal. This is a very simple Nada thenkuzhal / NAda murukku that can be made within an hour.

The blogger side of me drives me to try out new recipes for festivals each year. New recipes here, does not mean those that I have never made before, but they mean recipes that are not in my blog.

When I was listing out mentally as to what will I be making this year, one of my acquaintances in a group on Facebook, mentioned that Grand Sweets and Snacks is one of the vendors on Amazon and we can order Diwali sweets and snacks through them.

I immediately checked it out and the lazy side of me started thinking, should I take this way out this year. But the blogger side of me kicked in and made me decide otherwise and hence I ended up making this delicious Ribbon pakoda or nada thenkuzhal that my kids and husband enjoyed a lot.

Why Make this Ribbon Pakoda

This is a very simple thenkuzhal / murukku that can be made within an hour. The murukku remains crunchy for quite some time (if you have any remaining) and it is a perfect snack for distributing to friends and family. I added some white sesame seeds for a little extra flavor. To make this, we need the thenkuzhal acchu or the mould with a single thin hole.

Preparation time – 5 mins
Cooking time – 45 mins
Difficulty level – easy

Ingredients – makes around 18 medium size Ribbon Pakoda

• Rice flour – 2 cups
• Kadalai maavu /besan – 1 cup
• Red chili powder – 2 tsp (adjust based on your liking)
• Butter – 1 ½ tbsp
• Salt – to taste
• Asafetida – ¼ tsp
• White sesame seeds – 2 tbsp
• Oil – to fry the murukkus plus 2 tbsp

Procedure to make Ribbon Pakoda

• In a large mixing bowl, add all the ingredients mentioned above (except the oil for deep frying) and mix well. Now add water little by little and make soft dough.

• In the meantime, heat oil in a wide pan.

• Take a handful of dough and make it into a small ball. Insert this into the acchu and press it over the oil to make a circular shape.

• Fry the Nada Thenkuzhal on both the sides until light brown. As soon as you add the Nada Thenkuzhal into the oil, the oil will sizzle and then within a minute the sizzling noise will reduce. This is the indication that the Ribbon thenkuzhal is done and is ready to come off the flame.

• Drain the ribbon murukku on a paper towel lined bowl and once entirely cool, store it in an air tight container.

Expert Tips and FAQ's

• The consistency of the dough should be soft. If it is hard, then it will be hard to squeeze it through. If it is very soft, then the ribbon murukku will keep breaking apart when squeezing through instead of coming out in one single motion.
• Take the ribbon thenkuzhal out when it is medium brown. It will cook a little longer after taken out and will darken a shade more. If you take it out too brown, then they might not taste too good.
• Make sure that you store the Ribbon pakoda in a container only after it is entirely cool. Otherwise the moisture from the hot ribbon murukku will make it lose its crispiness.

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Ribbon Pakoda | Ribbon Thenkuzhal | Nada Thenkuzhal

Diwali is not complete without this delicious and crunchy Ribbon Pakoda. This is a very simple thenkuzhal / murukku that can be made within an hour.

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Course: savory snack, Snacks

Cuisine: Indian, South Indian

Diet: Vegetarian

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 18 pieces

Calories: 134kcal

Author: Sandhya Ramakrishnan

Ingredients

• ▢ 2 cups Rice flour
• ▢ 1 cup Kadalai maavu /besan
• ▢ 2 tsp Red chili powder Adjust based on your liking
• ▢ 1 ½ tbsp Butter
• ▢ to taste Salt
• ▢ ¼ tsp Asafetida
• ▢ 2 tbsp White sesame seeds
• ▢ 2 tbsp Oil To fry the murukkus plus

Instructions

• In a large mixing bowl, add all the ingredients mentioned above (except the oil for deep frying) and mix well. Now add water little by little and make a soft dough.
• In the meantime, heat oil in a wide pan.
• Take a handful of dough and make it into a small ball. Insert this into the acchu and press it over the oil to make a circular shape.
• Fry the ribbon pakoda on both sides until light brown. As soon as you add the ribbon into the oil, the oil will sizzle and then within a minute, the sizzling noise will reduce. This is the indication that the Ribbon thenkuzhal is done and is ready to come off the flame.
• Drain on a paper towel-lined bowl and once entirely cool, store it in an airtight container.

Notes

Expert tips and FAQ's

• The consistency of the dough should be soft. If it is hard, then it will be hard to squeeze it through. If it is very soft, then the ribbon murukku will keep breaking apart when squeezing through instead of coming out in one single motion.
• Take the thenkuzhal out when it is medium brown. It will cook a little longer after taken out and will darken a shade more. If you take it out too brown, then they might not taste too good.
• Make sure that you store the Ribbon pakoda in a container only after it is entirely cool. Otherwise, the moisture from the hot murukku will make it lose its crispiness.

Nutrition

Calories: 134kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 16mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!