- murukku Maker
- oil — for frying (vegetable/coconut according to taste)
- water — for kneading
- 1 tbsp hot oil
- 1 tbsp melted butter
- 1 tsp sesame seeds
- 1 tsp cumin seeds
- a pinch of heeng (asafoetida)
- 1 tsp red chili — powdered
- 1/2 tsp salt
- 3/4 cup besan (gram flour)
- 1 cup rice flour
A delightful variation of the traditional south Indian murukku, the crispy ribbon pakoda is a festival delicacy and makes for a perfect evening snack as well. Also known as olapakoda, ribbon murukku, and nada thenkuzhal, the crisp snack can be easily made at home with a handful of ingredients. The ribbon pakoda is very popular in South India as an evening snack to be relished with some hot tea and is specially made during Diwali.
Red chili is rich in vitamin A, B, and K and help in building immunity. The asafetida added to the rice pakoda aids in digestion.
How to make Ribbon Pakoda recipe
Ideally, the nozzle or the slit disc in the murukku maker is responsible for the shape of murukku. The same dough with slight variations can be used to make murukku of different shapes.
Interestingly, rice powder has been used by women in Asia to enhance natural beauty— it acts as a natural anti-aging agent and will absorb excess oil from your skin. It is also great for acne-prone skin. Furthermore, it heals and soothes the skin that is burnt from sun rays.