Ribbon thenkuzhal pakoda murukku | Nada thenkuzhal murukku | Ribbon chakli[jantikalu]

Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 20 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali & pongal snacks or crisps

Ingredients

• Rice [Arisi] – 1 cup
• Urad dal[Ulundu] – 2 tbsp
• Roasted gram [pottukadalai, porikadalai] – 3 tbsp [Optional]
• Dry red chilli - 2
• Green chilli - 1
• Carom seeds [Omam] – 1 tbsp
• Asafetida [Hing, perungayam] – ¼ tsp
• Butter or ghee – 1 tbsp [Optional]
• Oil for deep frying
• Salt to taste
• Water as needed

Preparation Method

• Wash and soak rice for 4 hours then drain water.
• Dry roast urad dal till you get nice aroma. Then let it cool.
• Add roasted urad dal in a mixer jar grind to smooth powder. Then sieve it o avoid lumps.
• Add soaked rice, dry red chilli, green chilli, carom seeds, asafetida, & salt in a mixer jar finely grind with small amount of water.
• In a mixer jar add roasted gram grind to smooth powder. Then sieve it to avoid lumps.
• In a bowl add ground rice mixture, urad dal flour, roasted gram powder, & butter mix well, knead it & make soft dough.
• Add 1 tbsp of oil knead it again [It should be soft & non sticky].
• Heat enough oil in a pan, take ribbon / nada murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the medium hot oil deep fry till crisp on both sides
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container

Nada thenkuzhal murukku

Ribbon thenkuzhal murukku

Ribbon chakli [kara seeval]