Ragi ribbon murukku recipe with step by step photos. These ragi ribbon pakoda is made with finger millet flour and is really crisp, crunchy and tastes just like the regular ribbon murukku. Make it for Diwali, Krishna Jayanthi or for your tea time snack.
The only drawback which should not be considered as a draw back at all is the color of course. But as the color of the ragi flour itself is somewhat light brown in color, these murukku tend to darken further upon deep frying.
I actually made these during last year for a magazine along with Thinai badam peda and Pirandai Thattai. I had posted both of them earlier and thought of posting this ragi ribbon murukku now for Diwali.
Check out other Diwali Snack recipes from Tickling Palates:
Points to note while making Ragi ribbon murukku:
1. I did not add rice flour but increased the hot oil and it was totally crisp.
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2. You can also add softened unsalted butter if you want a softer and less crunchy ribbon pakoda.
3. Make the murukku immediately after you prepare the dough. Dough made from millet flours turn sour quickly than the regular rice flour.
4. Also millet flours dry out quickly, so always keep the dough covered with a damp cloth.
5. Millet flour takes time to cook, so cook over an even medium-low flame
6. As you cannot tell whether it has cooked completely or not by the color itself, go by the sizzling sound. Once it stops, it is time to take out.
How to make Ragi Ribbon Murukku:
1. Grease the Murukku mould and insert ribbon pakoda press and keep it ready. Heat a pan with oil for deep frying.
2. Mix together Ragi flour, kadalai maavu, red chili powder, asafetida, salt in a mixing bowl.
3. Add hot oil, bring the flour from the sides and mix with finger tips till it resembles bread crumbs.
4. Add water little by little and make a soft, pliant dough. Fill the mould with dough.
Press out directly into the hot oil. Cook over medium flame till the sizzling sound stops. Drain onto a kitchen paper.
Ragi ribbon murukku is ready. Continue with rest of the dough.
Let it come to room temperature and cool completely. Break into big pieces and store in an airtight container.
Ragi Ribbon Murukku Recipe details below:
Ragi Ribbon Murukku – Finger Millet Ribbon Pakoda
Ingredients
- Ragi Maavu or Finger millet flour - 1 cup
- Kadalai maavu or besan - 1/4 cup
- Red chili powder - 1/2 tsp
- Hot oil - 1/2 tbsp
- Asafetida - 1/8 tsp
- Salt - to taste
- Oil - to deep fry
Instructions
- Grease the Murukku mould and insert ribbon pakoda press and keep it ready.
- Heat a pan with oil for deep frying.
- Mix together Ragi flour, kadalai maavu, red chili powder, asafetida, salt in a mixing bowl.
- Add hot oil, bring the flour from the sides and mix with finger tips till it resembles bread crumbs.
- Add water little by little and make soft and pliant dough.
- Fill the mould with dough.
- Take pea sized dough, roll between your index finger and thumb into a cylinder and drop into hot oil. If it rises immediately, then the temperature is right.
- Press out directly into the hot oil.
- Cook over medium flame till the sizzling sound stops.
- Drain onto a kitchen paper.
- Ragi ribbon murukku is ready. Continue with rest of the dough.
- Let it come to room temperature and cool completely.
- Break into big pieces and store in an airtight container.
crunchy and tasty snack.. I have it in my draft but I have added Rice flour