Ribbon murrukku is an easy one to make. Mix all the ingredients together and use the kind of rectangle shaped slot disc in the murrukku press to make the murrukkus in the hot oil.
Everyone has a different recipe to make these...the only thing is that the end product should be crunchy! My kids love it and even pick it out of the mixture I made!!
I have even made these using corn flour, not corn starch, corn flour...is light yellow and soft like besan (gram flour). When made with corn flour, the taste is slightly different, but it surely tastes good.
If you are going to use corn flour, use 2 cups corn flour to 1 cup rice flour. The rest will be the same.
But this time I didn't do that way, but used regular rice flour and besan. You can always change the amounts and adjust everything to your tastes. Its fun when it doesn't taste the same all the time!
This time I used vaamu, carom seeds or ajwain, but you can make them without it or use jeera, cumin seeds or Hing, inguva or asfoetida.
The only other equipment required is the murukku press, or muruku achu.
2 cups rice flour
1 cup besan
1 tsp vamu
salt to taste
1-2 tsp chilli powder
2 tbsp hot oil
warm water to knead
Oil for deep frying
Mix all the ingredients together with hot oil. Knead in the warm water to make a soft dough.
Since you are using rice flour, it tends to soak up the water and become hard, so if you think its getting hard and is hard to press it out add some water and knead again little by little.
When oil is hot, fill the murukku achu with the dough and press it out into the oil, going round and round couple of times.
When it turn golden brown, remove onto a paper napkin.
Serve as a snack or eat whenever you like to. You can also use it as an ingredient for your mixture :))