This traditional snack is also known as nada thenkuzhal. This is a crispy, munchy, yummy snack, well liked by young and old. This savory is made by using chickpea flour and rice flour and is an ideal snack for rainy day, or with your favourite book or when bored and feeling peckish.
Recipe from Cook and See Part 1
Ingredients
- Chickpea flour 2 cup,
- Rice flour 1 cups,
- Salt 3 teaspoon,
- Chilli powder 3 teaspoon,
- Asafoetida powder,
- Hot oil or melted ghee 3 tablespoon,
- Water to knead,
- Oil for deep frying.
Method
- In a mixing bowl, add the rice flour, chickpea flour, chilli powder, salt, asafoetida and mix well.
- Add hot oil or ghee and mix again to get a crumbled mixture. Add sufficient water to make a firm pliable dough.
- Take a Murukku press and put the ribbon disc / nozzle into it .
- Heat oil in a deep pan, Check if the oil is ready to fry by dropping a pinch of the dough into it . If it rises, the murukku can be made.
- Fill the press upto three fourths and apply pressure with the other handle over the oil in a circular motion.
- At a time make sufficient ribbons in the oil, do not overcrowd , with too much of ribbons.
- Deep fry to golden brown, turn the ribbon upside down and cook other side too .
- When the sizzling sound stops, remove with a slotted ladle or spoon. Drain in a parchment paper
- Tin it as soon as it cools. It can be stored for two weeks or more.
- The ribbon pakoda or thenkuzhal can be made with besan or chickpea flour or with pottukadalai (roasted gram dal) .
- Some sesame seeds / cumin seeds can be added to the ribbon pakoda dough while kneading to get a different flavor to the pakoda.
- Make sure the oil is not overheated. Cook the thenkuzhal or pakoda in medium heat.
