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Rice Flour Ribbon Muruku

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  • Food Type: Vegan

Recipe Type

Crumbles, cobblers, crisps & bettys

 Cuisine By Region

Asian

Recipe Images

Ingredients

Boiled rice (pulungal arisi) - 2 cups
   Red chillies -10
   Garlic - 2 full pods
   Salt as required
   Bengal gram flour (chick pea flour/kadalai maavu) - 1/2 kg (500 grams)
   Asafoetida -1/4 tsp
   3 tbsp of hot oil for preparing the dough
   Oil for frying

Preparation

Soak par boiled rice for 2 hours.

Wash, drain the water and grind it in the wet grinder to a fine paste adding water, peeled garlic, needed salt and red chillies. ( Do not add too much water for grinding)

Sieve bengal gram flour and keep it aside.

Instructions

Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + needed water to make a soft dough as in picture 2. Knead well. (You can taste the dough to check for salt)

Take a murukku maker and fix the ribbon pakoda making plate/disc. (pic 3)

Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the murukkus)

Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion. (pic -4)

You will get a sizzling sound when the murukku is getting cooked. Flip it over to the other side and fry both sides well till golden brown. (pic -5)

When the "shh sound/sizzling sound" ceases, the murukku is done. Use a slotted ladle to remove the murukku and drain it on a paper towel or colander. 

Repeat the process for the rest of the dough.


Shelf life and Storage

When the murukku cools, store it in an air tight container and enjoy it any time of the day.Stays good at room temperature for a week.

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