Shaam ki chai is something we just can’t miss. We wait the entire day to sip on a freshly brewed cup of tea which is incomplete without some amazing snacks. When we say tea time snacks, we get straight to samosa or pakoda but you know what? There are some amazing snacks that you are missing.
One such snack that totally needs our attention is ribbon pakoda. This South Indian snack is from the family of murukkus and thus, is also known as ribbon murukku. You might be wondering why is it named ribbon. This is because this snack resembles more or less like a ribbon. This scrumptious snack has fried and crispy delights that taste amazing. If you love murukku, this is something you should definitely try. Not only it is a perfect tea-time snack, but it could also be perfect for festivities as well.
Wanna know how to make these amazing snacks at home? Don’t worry, we have your back. Follow the steps below and have a great time!
Ingredients
- ½ cup roasted chana dal
- 1 red chili dry
- ½ tsp cumin seeds
- ½ cup besan
- ½ cup rice flour
- Pinch of hing
- Salt as per taste
- 1 tsp white sesame seeds
- 2 tbsp butter
- 1/5 cup water
- Oil for frying
Method
- Take a mixer and blend roasted chana dal, dry red chili, and cumin seeds into powdered form. Keep it aside.
- Take a large mixing bowl and place a sieve on it. Add besan and rice flour.
- Also, add roasted chana dal, salt, and hing. Sift everything into a bowl.
- Then, add sesame seeds to the mixture and mix well. Keep the mixture aside.
- Heat a pan and butter. When the butter melts, turn off the flame.
- Put the melted butter into the flour mixture and knead using water.
- Knead a non-sticky and smooth dough. Cover it and keep it aside.
- Use a murukku maker for making the ribbon pakodas.
- Meanwhile, heat oil for frying in the kadhai.
- Apply oil to the murukku maker. Take a portion of the dough and place it inside the murukku maker.
- Cover it from the top and keep it aside.
- When the oil is hot enough, press the murukku maker on top of the oil and let the ribbons fall into the oil.
- Make sure you don’t fill too many ribbon pakoda.
- When the pakodas become crisp, turn them over with the slotted spoon.
- Fry from both sides until they have become light golden.
- When done, drain the excess oil and serve them in an air-tight container.
Enjoy!!