receipe for making crispy murukku,ribbon pakodas,and thengozhal?

Question

can any one give me the receipe for making crispy murukku ribbon pakodas and mullu thenngozhal as made in marriages which melts in our mouth.

Answer 1

Here are the recipes that I was able to find online for you:

Ribbon Pakoda

6-8 servings
40 min 25 min prep

2 cups gram flour
2 cups rice flour
1 1/2 cups hot ghee
salt
2 1/2 teaspoons chili powder
1 1/2 teaspoons asafetida powder
1 pinch baking soda
oil (for deep frying)

1.Sieve the gram flour, rice flour and baking soda. Mix well.
2. Add salt, asafoetida, ghee and chilli powder followed by water.
3. Mix well till it forms a thick dough.
4. Heat oil.
5. Put the dough in a mould which has got the design of a ribbon.
6. Place the mould on top of the heated oil and squeeze it slowly.
7. Drain and serve when the ribbon savouries become crisp and golden.


Butter Murukku

Ingredients:

Plain rice flour-3cups
Roasted gram flour-1/2cup
Fresh white butter-11/2tbsp
Salt-11/2tsp
Oil for deep-frying

Method:
1) Mix rice flour, roasted gram flour together & sieve.
2) Mix salt butter to the flour & mix well.
3) Divide the flour into 2or 3 parts equally.
4) Sprinkle water to one part & prepare thick dough.
5) Using a single star disc in a greased murukku maker squeeze murukkus directly in hot oil.
6) Fry till golden in color & crisp. Remove from oil, drain excess oil.
Store in air-tight container.

Butter Murukku

Ingredients:
Plain rice flour-3cups
Roasted gram flour-1/2cup
Fresh white butter-11/2tbsp
Salt-11/2tsp
Oil for deep-frying

Method:

1) Mix rice flour, roasted gram flour together & sieve.
2) Mix salt butter to the flour & mix well.
3) Divide the flour into 2or 3 parts equally.
4) Sprinkle water to one part & prepare thick dough.
5) Using a single star disc in a greased murukku maker squeeze murukkus directly in hot oil.
6) Fry till golden in color & crisp. Remove from oil, drain excess oil.
Store in air-tight container.

Mullu Murukku

Ingredients

1 clove Rice flour
1 cup Split roasted gram flour
1 cup Gram flour (besan)
2 tsp Dalda(vanaspathi)
2 tsp Black sesame seeds
1½ tsp Red chilli powder
1¼ tsp Salt
3 pinch Baking soda
5 cup Oil (for deep frying)
1½ cup Water (approx)

Instructions:

1. Mix soda and vanaspathi to make a frothy paste, to this add split roasted gram flour, rice flour, gram flour, salt, sesame seeds, red chilli powder along with water.
2. Mix them thoroughly to form a smooth dough. It might be little sticky, apply some oil or butter to your palms to avoid that.
3. Use a Murukku achu which looks star shaped to make this kind. Press the dough in hot oil and deep fry them in batches until golden. Drain excess oil , let cool and then store in an air-tight container.


Thenkuzhal Murukku

Ingredients:

2 cup Rice flour
¼ cup Split black gram powder
1 tbsp Butter(unsalted)
2 tsp Cumin seeds
½ tsp Asafoetida powder
½ tsp Salt
1 cup Water (approx)
5 cup Oil (for deep frying)

Instructions:

1. Dry roast split black gram in a kadai (wok) until slightly golden, and grind it in a dry grinder to make a fine powder. ( Use 1/2 cup black gram for dry roasting to obtain 1/4 cup of powder).
2. Mix rice flour, black gram powder, butter, salt, cumin seeds, asafoetida powder and water. Knead well to form a smooth dough. Heat oil and keep it ready.
3. Using a tubular special thenkuzhal press (achu) squeeze the dough through the strainer into the hot oil and deep fry till golden.
4. They can also be first shaped on a Jalli karandi(flat ladle with holes) before dropping them in the oil. Drain excess oil using a paper towel, let cool completely and store in a air-tight container for up to a month.

I hope these help you!! Good Luck!!

Answer 2

Crispy Onion Muruku Contributed by : Bharathi Babu

Ingredients

280gm - Channa flour
180 gm - Rice flour
21/2 tsps - Chilli powder
300 gm - Shallots( blend till smooth)
2tsp - Salt
Water
50gm - Butter or ghee
Oil for frying


Preparation

1.Put all the ingredients in a bowl and mix well to form dough.
2.Fill in a cookie press with a flat disc and press out murukku into hot oil.
3.When murukku turns golden brown remove from oil.
4. Store in an air tight container.

Here is a recipe for ribbon pakoda,
5 cups boiled rice,1 cup urad dhal powder,1 cup pottukadalia powder, 12 dry red chilli,asafoetida ,salt.
Roast urad dhal till pinkish color and powder it. Soak the rice and chilli,grind them together, then add all the other powders, make a dough and take little, put it in the press and deep fry in batches.

Ribbon Pakoda

2 cups gram flour
2 cups rice flour
1 1/2 cups hot ghee
salt
2 1/2 teaspoons chili powder
1 1/2 teaspoons asafetida powder
1 pinch baking soda
oil (for deep frying)

Not the one? See other Ribbon Pakoda Recipes
< 60 mins
Sieve the gram flour, rice flour and baking soda.
Mix well.
Add salt, asafoetida, ghee and chilli powder followed by water.
Mix well till it forms a thick dough.
Heat oil.
Put the dough in a mould which has got the design of a ribbon.
Place the mould on top of the heated oil and squeeze it slowly.
Drain and serve when the ribbon savouries become crisp and golden

Answer 3

Pakoda is very popular in south india as tea time snack

Ingredients

Rice flour 2 cups
Gram flour 1 cup
Chili powder 1 tsp
Salt
Asafetida 1/4 tsp
Sesame seeds 1 tsp
Butter 1 tbsp
Oil for deep frying
How to make Ribbon Pakoda
Sieve both besan and rice flour and mix in a bowl. Add chili
powder, salt, asafetida, butter, sesame seeds. Knead into soft
dough with water. Use the Ribbon Pakoda press to prepare flat
strips directly into hot oil. Fry till golden yellow. Drain on paper

towels. Cool and store in airtight containers.