Ribbon Murukku ~ Savory Treats For Indian Festivals
Do you want to munch something crispy for a rainy day or munch something for a movie evening make this ribbon murukku following the steps given. The process may look lengthy but the end product the crispy murukkus will mouth water you. Your loved ones will ask for more and more. Learn how to make this ribbon murukku here.
YIELD – 1 kg
Raw Rice Flour - 6 cups
Roasted Gram dhall- 2 cups
Dry chilli - 12
Cumin Seeds - 1 1/2 tsp.
Butter - 75 gram
Salt - as per taste
Oil - to deep fry
- In a mixer grinder grind roasted gram dhall, dry chilli and cumin seeds.
- Sift it in a sieve. Grind it again.
- Sift Again and Grind it again.
- Now combine this ground powder with the raw rice flour.
- Add butter to this flour and mix it gently with the tip of the fingers.
- Divide the flour into two portions.
- To one portion of the flour, add water little by little to make a pliable soft dough that is not watery.
- Make big balls of the dough and put it into murukku mould with the 1/2 inch line attachment.
- Heat Oil in a wok.
- Press the murukku mould to make long murukkus into the hot oil.
- Deep fry the murukku to golden brown in medium heat.
- Do this for all the balls to make more ribbon murukkus.
- Follow steps 7 tp 12 with the remaining portion.
- Serve it for a tea time snack or whenever you feel like munching.
- You can store this in an air tight container for 2 to 3 weeks.
- The dough should not be kept for long time before frying, since it will turn red soon, before it is cooked well. Hence, the flour is divided into two portions before adding water.
- Do not give more force while kneeding the dough. If more force is given then the murukkus will become more harder after frying.
- Adjust dry chillies according to your spice level.
- The heat should be medium while frying. High heat will turn the murukkus red before it is fried well. Slow flame will take time to fry and murukkus will become hard.
Check more Savories Recipes
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