Ribbon Pakoda

Ribbon Pakkoda

Mullu murukku

Ribbon pakoda

A delicious crispy snack or two can be made using puzhungal arisi ( idli rice ) soak and ground to smooth thick batter with red chillies. both thenghoyal/ mullu muruku and ribbon pakoda can be made with same dough ., so a time saver recipe especially during festivals .

Ingredients

500 grams idli rice / puzhungal arisi in Tamil , to be soaked for 3 hours

250 grams pottukadalai / fried gram dal ( to be blended to a super fine powder )

oil for deep frying .

salt , asafoetida powder, white sesame seeds

required no of red dry chilies as per your preferred taste for spicy thengoyal and ribbon pakoda, chili powder can also be used in making the dough , so you can skip adding the dry chillies while grinding batter .

Method

soak idli rice for 3 hours with red dry chillies

grind to a smooth thick paste , should be ground velvety smooth ,with no particles or coarse grains

remove to a bowl . 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 hot oil

( 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 .

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 . 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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