Garlic ribbon murukku recipe, South Indian snack

Ribbon murukku is a crispy South Indian snack made with rice flour, besan (chickpea flour). This is special with garlic flavour and add red chillies to spice up. Perfect tea time snack.

Wishing all my readers a 🎄Merry Christmas🎄 

I thought I will post something like last year, but couldn’t. So posting at least a snack today that I made for snack. I have been always making ribbon murukku with pepper. But few months back when someone reminded me exactly how my mom makes the ribbon murukku. Red chillies ground and added, you can see tiny flakes here and there that while eating adds a nice flavour and spicy spike. She doesn’t add garlic, but lots of asafoetida (perungayam) and with lots of besan than rice flour.

I added equal proportions of rice flour and besan (kadalai mavu) but FIL suggested to add more of besan than rice flour. I am going to try that next time, though pressing would be bit difficult.
I am not using internet much, so bear with me, I will sure answer your queries.

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Garlic ribbon murukku recipe

Garlic Ribbon murukku is a crispy snack made with rice flour, besan (chickpea flour). This is special with garlic flavour and add red chillies to spice up. Perfect tea time snack.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Servings 10 cups

Cup measurements

Ingredients

• Besan flour / Kadalai mavu – 1 & 1/2 cup
• Rice flour – 1 & 1/2 cup
• Red chilli – 8
• Garlic – 10 cloves small variety
• Sesame seeds – 1 & 1/2 tbsp
• Asafoetida – 1/4 tsp
• Melted butter – 1 & 1/2 tbsp
• Salt – As needed

Instructions

• Grind peeled garlic and red chilli in a mixer, add little water later, along with salt, asafoetida and grind until garlic gets ground smooth.
• In a mixing bowl, take kadalai mavu (besan), rice flour, melt butter, ground paste and sesame seeds. Mix well.
• Make a dough without any cracks. Fit the murukku press with ribbon murukku plate. Fill with prepared dough.
• Heat oil in kadai. When hot, press as a single layer without overcrowding the oil.
• When the bubble sound reduces, flip and cook in medium or low flame until the sound reduces and bubbles also ceases.
• Drain in paper towel, repeat to finish the dough.

Notes

• You can skip garlic and make.
• If ribbon murukku breaks while squeezing, try sprinkling more water, knead and try again.
• Do not add more butter than mentioned, if added, it will dissolve in oil.
• You can add hot oil in place of melt butter like I did.
• Rice flour and besan should be fine flour. 
• To check if oil is heated at right temperature, if you add a small pinch, then it should rise immediately.
• Oil should not smoke , so regulate the flame now and then.
• If making in large quantity, prepare dough in batches, otherwise, it will affect texture and colour of the ribbon murukku

Step by step pictures

1. Grind peeled garlic and red chilli in a mixer, add little water later, along with salt, asafoetida and grind until garlic gets ground smooth.
2. In a mixing bowl, take kadalai mavu (besan), rice flour, melt butter, ground paste. Mix well.
3. Make a dough without any cracks. Fit the murukku press with ribbon murukku plate. Fill with prepared dough.
4. Heat oil in kadai. When hot, press as a single layer without overcrowding the oil.
5. When the bubble sound reduces, flip and cook in medium or low flame until the sound reduces and bubbles also ceases. Drain in paper towel, repeat to finish the dough.

Once cooled down, keep in an airtight container.