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, do not mean those that I have never made before, but they mean recipes that are not in my blog.
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 mold with a single thin hole.
Preparation time - 5 mins Cooking time - 45 mins Difficulty level - easy
Ingredients - makes around 18 medium-sized Ribbon Pakoda
- Rice flour - 2 cups
- Kadalai maavu /besan - 1 cup
- Red chili powder - 2 teaspoon (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 the 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 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.
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 being 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.
Similar Recipes
- Mullu Thenkuzhal | Mullu Murukku Recipe
- Aloo Bhujia Recipe | Potato and Gram flour Sev
- Kodbale | Ring Murukku | Kodubale Recipe From Karnataka
- Omapodi | Easy Sev Recipe for Diwali
Recipe
Ingredients
- ▢ 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
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
- 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
More Snacks Recipes
- Crunchy Coconut Sesame Cookies
- Crispy Button Thattai | Mini Thattai Recipe
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
Ribbon Pakoda | Ribbon Thenkuzhal | Nada Thenkuzhal
Ingredients
- 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
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
- 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.
