Puzhungal Arisi Murukku – Parboiled Rice Murukku – Ribbon pakoda

puzhungal arisi muruku

puzhungal arisi muruku

Idli rice / Puzhungal arisi Murukku/ thengoyal and ribbon pakoda with same dough …i have tried the same recipe with millets too ,last few pics in the video  are those made with millets , proportions being the same , and they turned out awesome , i used kodo millets , ground to a smooth batter, and followed rest of the recipe, just substituted idli rice with millets ..so millets are great for making such snacks too.

recipe card for muruku and ribbon pakoda

 

I have tried the same snacks with kodo mllets  / varagu arisi and the proportion is the same , just soak milets for 1 hour , grind to smooth paste , add fried gram dal powder and other ingredients , deep fry by making thengoyal or ribbon pakoda .

here are the pics of the same .

millet ribbon pakoda

millet thengoyal

here is a quick video ..

 


Print Recipe
Puzhungal Arisi Murukku - Parboiled Rice Murukku - Ribbon pakoda
a very easy to prepare recipe for two variety of snacks with the same dough and i call this my conveniuent two in one recipe as it is so versatile . both muukku and ribbon pakoda can be prepared wits same dough .
Prep Time 3 hours
Cook Time 20 minutes
Servings
nos
Ingredients
Prep Time 3 hours
Cook Time 20 minutes
Servings
nos
Ingredients
Instructions
  1. Wash and soak the idli rice for 3 hours , grind to a very thick smooth batter . Take out only as much as is needed to make the thengoyal or ribbon pakoda, dont allow mixed batter to rest . blend the fried gram dal to a a very fine powder , sieve it well , two times if needed . Now the ingredients are ready . So the measurement for a batch would be : 1 cup ground thick idli rice batter 1/2 cup ground gram dal powder 1.5 tbsp oil
  2. ( red chilli powder as needed if you havent already added while grinding ), salt as needed prepare a smooth dough , non sticky , adding water carefully as ground batter is already moist so do it carefully .add required salt, sesame seeds . Use the thengoyal plate and press directly into hot oil , keep oil hot initially , reduce to medium . you can also press onto greased plate or ladles and drop into hot oil carefully .
  3. after making some thengoyal , you can also use same recipe to make some ribbon pakoda, you can make the dough little softer by adding little drops of water, to enable making smooth coils of ribbon pakoda . ( if you paln to use same dough for both , then prepare the thengoyal first .) Notes . do a trial first . , check the texture and make adjustment with rice flour .to make more crunchy on removing from hot oil , the thengoyal or ribbon pakoda may look soft but will harden quickly on cooling .
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