Ribbon Pakoda Recipe | How to make Ribbon Pakoda

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Ribbon Pakoda is also called ribbon muruku or ola pakoda (though it has nothing to do with its cab service namesake.) Ribbon pakoda is easily available in stores that sell south Indian snacks like appam, murukku and halwa. At home, most people will remember the aroma of fresh pakodas wafting through the air during festival time. It was almost like a symbol that festivals like Deepavali  were round the corner when this pakoda is made. The pakoda is then distributed among friends and family and also shared with visitors who come home. The pakodas resemble Chinese flat noodles in their appearance, except that they are very crisp. The twists like a ribbon in the shape give it its characteristic name.

Ribbon pakoda is basically made with besan or gram flour. Rice flour is added to give it a crispy finish. While this is the standard preparation, this pakoda can also be make with maida (all purpose flour) and atta (wheat flour). There are certain tricks to ensure that your pakoda turns out right. For example, you’ll need to add hot oil to the flour and mix it until you can get a crumbly texture. Similarly, you need to fry the pakoda in medium heat. If the flame is too low or too high, the pakoda won’t be crisp.

Ribbon Pakoda

Ribbon pakoda, also called Nada Thenkuzhal, origin being Tamilnadu are a form of the Savoury Diwali snack, Murukku. Just like Murukku, these are super crisp and crunchy, deep fried. One can adjust the spices and seasonings in the basic recipe as per taste buds.
Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 1815 kcal
Author Anju Bhagnari

Ingredients

  • 150 grams Rice Flour
  • 150 grams Besan
  • 1 tablespoon Butter
  • 1 tablespoon Oil
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon White Sesame Seeds (optional)
  • 1 pinch Hing
  • Salt as per taste
  • 500 ml Oil (for deep frying)
  • Water as needed

Instructions

  1. Take the oil in a thick bottom pan and let it heat up on low flame.
  2. Meanwhile, ready the dough.

  3. Take the besan and rice flour in a plate.

  4. Add the salt, hing, red chilli powder and turmeric powder.

    Ribbon Pakoda
  5. Heat together 1 tablespoon butter and 1 tablespoon oil.

  6. Let it turn lukewarm.

  7. Add it to the besan flour mixture.

  8. Mix it into the flour with the fingertips to resemble crumbled bread crumbs.

  9. Adding water little by little knead a stiff, smooth and non-sticky dough.

  10. Divide it into two halves.

  11. Take one part and smoothen into a log.

  12. Put it inside of the Chakli / Murukku mold using the ribbon pakoda attachment.

    Ribbon Pakoda equipment
  13. Hold it over the hot oil and press the handle to push out 3 to 4 inches batter in one go.

  14. Add a few at a time so as not to crowd the pan.

  15. Keep the heat low to medium.

  16. Fry them on both sides till they turn to golden brown in color.

  17. Remove with a slotted spoon onto paper towels to remove excess oil.

    Ribbon Pakoda cooking process
  18. Similarly, use up all the batter to make the pakodas.

  19. Cool and store in an airtight jar or tiffin.

    Ribbon Pakoda Recipe

 

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