Kambu ribbon pakoda/ Pearl millet ribbon murukku/ Bajra ribbon pakoda is a very easy and quick to make crispy snack shaped like ribbon which can be prepared for festivals like Krishna Jayanthi, Diwali or sometimes consumed as tea time snack.
Ribbon pakoda/ Ribbon murukku/ Bajra ribbon pakoda is usually prepared with rice flour and gram flour but I thought to make it little healthy so tried making it kambu flour/ bajra flour and it turned out be a super hit at home. Trust me no one at home knew it was made with kambu/ millet flour as it tasted just like regular ribbon pakoda but I was questioned for the color change definitely, only then I revealed it. Of course this bajra ribbon pakoda recipe is not completely healthy as it is deep fried so will try posting this recipe in sometime in baked or air fryer version. So this murukku recipe is here because Gokulashtami/ Krishna jayanthi is next week so thought to share this pearl millet ribbon murukku recipe and hope you guys will enjoy try making it and enjoy the same.
You can check out other recipes for krishna jayanthi here:
How to make Kambu ribbon pakoda with step by step images
In a bowl add kambu flour/ pearl millet flour, rice flour, besan/ kadalai mavu, red chili powder, sesame seeds, melted butter, hot oil and salt. Mix everything well.
Now add ½ cup water gradually to the flour mixture to make it into a dough.
I used the above murukku press with the above shaped disc template to make ribbon pakoda.
Heat oil in a frying pan. Before making murukku drop a ball of dough in the hot oil if it comes up immediately then you can make murukku right away. Now take a portion of dough and fit it in the murukku maker.
Now press the murukku dough to form single layer in hot oil. As soon as the dough is dropped in oil it will start bubbling and it will subside as soon as the murukku/ pakoda is cooked. When one side is done flip the murukku and cook till done. Once the bubbles start to ceases it will change color quickly which means starts getting more brown so take the ribbon pakoda quickly. If you remove the ribbon pakoda before the bubbles can settle the murukku will be soft. Remove it from oil when it is golden brown and transfer it to a plate with paper towel to drain excess oil. Relish it and store the leftover in a air tight container and shall stay good for weeks.