These crunchy Ribbon Pakodas are my boys favorite. These are also called as Nada Thenkuzhal, Ottu pakoda and ribbon murukku. These savories are made especially during Diwali as a part of the snacks recipes, but I not only make it during the festival time but sometimes also during the week ends to last for 10 days, as it makes a perfect tea time snack. I made a batch and took it to my In-laws place for Diwali and came back tried out a variation with the next batch I made for our home as suggested by my SIL and everyone loved it very much.
My sister-in-law asked me to add garlic while making these pakodas and it added a nice punch to the murukku. The addition of garlic not only improves the taste but helps in easy digestion too as these pakodas are made of besan (gram flour), which some find it difficult to digest.
- Always keep the dough covered with a damp cloth to avoid the pakodas from darkening.
- You can also use garlic powder instead of garlic itself to save time.
- You can also use dry ginger powder / Sukku instead of garlic for a variation.
- The temperature of the oil should be stable at all the time.
- Always store savories in an air tight container after they come to the room temperature to retain their crispiness.