Ribbon murukku recipe | ola pakoda – Ottu pakoda | Nada thenkuzhal – Crispy ribbon pakoda with rice flour, pottukadalai flour and roasted dals. Ola pakoda recipe with full video and step-by-step pictures.
I have already posted ribbon pakoda a few years back. This version of ribbon murukku is an interesting one without the usual rice flour and gram flour combo. As mentioned in my milagu thattai post, this recipe too I got from my chitti. My amma passed on this flour according to the proportion mentioned by her. So I had the ready-made flour and I find it very easy to make ribbon murukku with the instant flour. Even making the flour at home is quite easy too. The ribbon pakodas were too crispy and a perfect snack for Diwali too.
Check out other Diwali snacks recipes:
Ribbon murukku | Ola pakoda
Ingredients
- 6 cup Rice flour
- 1 cup Pottukadalai | chutney dal
- 1 tsp Moong dal
- 1 tsp Channa dal
- 1 tsp Urad dal
- ¼ tsp Sesame seeds
- 3 tsp Red chilli powder
- Salt to taste
- 2 tsp softened butter
- 1 tbsp Hot oil
- 2 pinches Asafoetida
- Oil for deep frying
Instructions
- If making the flour in rice mill, dry roast the urad dal, channa dal and moong dal till it emits a nice aroma.
- Add it to the rice along with pottukadalai and make it into a flour.
- If making at home, take 6 portions of rice flour, powder the pottukadalai and powder the roasted dals too. Sieve everything together for even mixing. Flour is ready for ribbon pakoda|ola pakoda.
- In a wide bowl take 2 cups of flour, add sesame seeds, butter,hot oil, red chilli powder,salt and asafoetida.
- Add little water to this and make into a soft dough.
- In a murruku press using ribbon pakoda achu press the ribbon pakoda into hot oil. Ensure the oil should not be smoky. It should be medium high.
- Fry till the sound subsides.
- Drain in a kitchen towel. Repeat this for the rest of the dough.
- Store in a dry air tight container.
Notes
2. While making the first batch , keep the dough covered .
3. Do not knead more dough, it will make the pakodas reddish soon.
4. If you want you can add ground fresh pepper, reduce the red chili powder and add freshly ground pepper.
5. Ribbon pakoda | ola pakoda stays good in an air tight container for 2 weeks.
If making the flour in a rice mill, Add 6 portions of rice, and 1 portion of pottukadalai, and dry roast the urad dal, channa dal and moong dal till it emits a nice aroma. No need to roast the rice and pottukadalai.
- Add it to the rice along with pottukadalai and make it into flour.
- If making at home, take 6 portions of rice flour, powder the pottukadalai, and powder the roasted dals too. Sieve everything together for even mixing. Flour is ready for ribbon pakoda|ola pakoda.
- In a wide bowl take 2 cups of flour, add sesame seeds, butter, hot oil, red chili powder, salt, and asafoetida.
- Add little water to this and make it into a soft dough.
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- In a murruku press using ribbon pakoda achu press the ribbon pakoda into the hot oil. Ensure the oil should not smoky. It should be medium-high.
- Fry till the sound subsides.
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- Drain in a kitchen towel. Repeat this for the rest of the dough.
- Store in a dry airtight container.
Notes:
- Do not overcrowd the pakodas in oil. It will not get cooked.
- While making the first batch, keep the dough covered.
- Do not knead more dough, it will make the pakodas reddish soon.
- If you want you can add ground fresh pepper, reduce the red chili powder and add freshly ground pepper.
- Ribbon pakoda | ola pakoda stays good in an air-tight container for 2 weeks.
can u tell the rice proportion for grinding in mill.
Hi Uma, It is 6 portion of rice and 1 portion of pottukadalai and all the other dals just 2 tbsp (roast only the dal, rice and pottukadalai no need to roast)