Ribbon karalu|Ribbon Pakoda|Ribbon Murukku

Ribbon karalu – Is a crunchy and fried savory snack, very popular in India. We make so many sweets during this festival season. Along with sweets there should be some savory snacks too, right? This delicious snack recipe is from the ancient Indian kitchens, perfect for this festive season. This crispy ribbon pakoda is very easy to make and tastes very good. This serves as a evening and time pass snack. When the kids are home, they always look for something to munch on. This is one of the snacks that keep them busy for sometime.  I usually prepare few varieties of dry snacks like these and keep it, so that we don’t have to think about new snacks everyday for a few weeks. 

There are many variations to preparing karalu/murukku by altering flours and herbs, and spices. Adding different spices changes the taste and flavors.

This is my version of Ribbon karalu/pakoda/murukku. Please do give it a try and let me know in the comment box about how you liked it.

How to make Ribbon Karalu/Pakoda/Murukku

PREP TIME: 5 MINS  COOK TIME:20 MINS  TOTAL TIME: 25 MINS  COURSE: SNACKS/APPETIZERS CUISINE:INDIAN YIELDS : 6

Ingredients

  • rice flour – 1 cup
  • chick pea flour/besan – 1 cup
  • red chilli powder – 1 tsp
  • salt – 1/2 tsp
  • cumin/jeera powder – 2 tsp
  • hot oil/ghee/butter – 3 tbsp

Instructions

  1. Add rice flour, besan, red chilly powder, salt and cumin powder in a mixing bowl or a deep plate. Mix everything well.
  2. Heat 3 tbsp of oil and add it to the flour mixture. Carefully mix everything again.
  3. Add water little by little to make a stiff and non-sticky dough.
  4. Heat the oil in a kadai on medium heat.
  5. Take the karala pavu or chakli maker. Insert ribbon pakoda plate in it.
  6. Now make a cylindrical shape out of dough and fill the chakli maker and close the lid.
  7. Check the oil temperature by adding a small piece of dough. If it comes up  gradually and steadily on top, then the oil is ready. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.
  8. Dispense the dough from the chakli maker into hot oil, by rotating the handle on the top of the chakli maker and moving your hand in circular motion from center to outwards. Do not overcrowd the kadai.
  9. Make just 1 pakoda each time.
  10. Flip the pakoda and fry till they turn golden brown and crispy from both sides or till the oil stops sizzling. It means the pakoda is fried..
  11. Transfer the pakoda onto a paper towel, to drain the excess oil.
  12. When they are cooled, then place them in an air-tight container or box.
  13. Serve ribbon pakoda / ribbon murukku as a tea time snack.

Tips

  1. Do not add whole cumin seeds/jeera as they get stuck in the chakli plate and will not be able to dispense the dough from the chakli maker.
  2. Adjust red chilly powder to your taste.
  3. May add sesame seeds.
  4. May add crushed azwain /vamu seeds as we are using chick pea flour.
  5. You can make other shapes by using different chakli plates with same dough.

Step by step photo instructions

  1. Add rice flour, besan, red chilly powder, salt and cumin powder in a mixing bowl or a deep plate. Mix everything well.

2. Heat 3 tbsp of oil and add it to the flour mixture. Carefully mix everything again.

3. Add water little by little (may take 1/2 to 2/3 cup) to make a stiff and non-sticky dough.

4. Take the karala pavu or chakli maker. Insert ribbon pakoda plate in it.

5. Now make a cylindrical shape out of dough and fill the dough inside the chakli maker and close the lid.

6. Heat the oil in a kadai on medium heat.

7. Check the oil temperature by adding a small piece of dough. If it comes up  gradually and steadily on top, then the oil is ready. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.

8. Dispense the dough from the chakli maker into hot oil, by rotating the handle on the top of the chakli maker and moving your hand in circular motion from center to outwards. Do not overcrowd the kadai.

9. Flip the pakoda and fry till they turn golden brown and crispy from both sides or till the oil stops sizzling. It means the pakoda is fried..

10. Transfer the pakoda onto a paper towel, to drain excess oil.

11. When they are cooled, then place them in an air-tight container or box.

12. Serve ribbon karalu / pakoda / murukku as a tea time snack.

5 Comments Add yours

  1. Hi, Wonderful snack recipe, Thank you. I nominate you to The Liebster Award! Congratulations!

    Liked by 1 person

    1. Sirisha says:

      thank you.. may i know what is liebster award? I am sorry I don’t know about that..

      Liked by 1 person

      1. Sure, It is an Award given to blogger by other blogger, check out this link for more information, https://homerecipecollections.wordpress.com/2020/08/12/awards/

        Liked by 1 person

      2. Sirisha says:

        oh ok.. sure thank you..

        Like

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