Soy Flour Thenkuzhal and Ribbon Pakoda Recipe

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The bug is catching up! My mom’s been sending me such innovative healthy recipes i dont know which one to post first. She has become so interested in food photography too, thanks to my obssession with it. Anything i cook i need to capture it before anyone can take a bite! Brat calls me a photo foodie i see and relish food pictures more than i enjoy tasting them, well what to do when all u do through the day is browse through a million food blogs? This one is a really cool recipe my amma sent recently, it is murkku made from soya flour instead of rice flour, a much healthier option obviously! The best part is it tastes just as good, saving our guilt trips after hogging on these irrestible indian savories. She has made thenkuzhal and ribbon pakoda, my all-time favourite snacks during festivals using this batter, so here’s the simple and healthy recipe from my mom’s kitchen…

Soy Flour Thenkuzhal and Ribbon Pakoda

Ingredients

Soy flour – 1 cup
Gram flour (besan) – 1 cup
Rice flour – 4 to 5 tbsp (optional)
Jeera (Cumin Seeds) – 1 tsp
Asafoetida – a pinch
Butter (melted) – 4 tbsp
Red Chilli Powder – 2 tsp (optional for thenkuzhal)
Salt to taste
Oil to deep fry

Method

Mix all the ingredients in a bowl, add water, just enough to make a batter. The batter should be in semi-solid consistency.

Heat oil in a deep bottomed pan and press the batter into murukkus, deep fry until browned.

Use a thenkuzhal press or a ribbon pakoda press.
Drain on a paper towel, break into pieces if you like and serve hot!

You can also bake the murukku if you dont want it oily, preheat at 220 degrees and bake for around 15 to 20 minutes.
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