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.
Servings: 18 pieces
- 2 cups Rice flour
- 1 cup Kadalai maavu /besan
- 2 teaspoon Red chili powder Adjust based on your liking
- 1 ½ tablespoon Butter
- to taste Salt
- ¼ teaspoon Asafetida
- 2 tablespoon White sesame seeds
- 2 tablespoon Oil To fry the murukkus plus
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.
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.
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