இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Ribbon Pakoda is a tasty and crispy Indian snack, best served with coffee or tea in the evening. Generally, it is made for the Diwali festival along with murukku and other sweets. The ribbon pakoda is also called Ola pakoda in Tamil, in some other places it is called ribbon murukku, the ingredients are similar to murukku, but the texture is flat and thin like ribbon. Apart from festivals, it is the best tea time snack, and kids too like the crunchy taste.
Notes
- I have made ribbon pakoda with rice flour, besan, and roasted gram flour, you can also make ribbon pakoda without roasted gram flour too.
- Most importantly we need a muruku maker and ribbon mould otherwise it is not possible to make ribbon pakoda.
- Do not make dough tight, ribbon pakoda may become hard, it will break while squeezing in oil.
- Fry pakoda on medium heat, check heat by dropping a small piece of dough in oil if the oil starts steadily bubbling, it is hot enough for frying.
- You can also make a variation by adding a 1:1 ratio of rice flour and besan.
- You can add jeera/cumin seeds, and crushed green chilis to make it more spicy and tasty.
- Cooldown and store the ribbon pakoda in an airtight container, it will stay fresh for up to 2 weeks.
Other Diwali Snacks – Kara Boondi, South Indian Mixture, Butter Murukku, Coconut Milk Murukku
Other Snacks Varieties – Medu Pakoda, Chettinad Special Seeyam, Mealmaker Cutlet, Bonda Soup, Bread Pizza, Cauliflower 65, Instant Bonda, Potato Kurkure, Mysore Bonda, Masala Peanuts
Ribbon Pakoda is a tasty and crispy Indian snack, best served with coffee or tea in the evening. Generally, it is made for the Diwali festival along with murukku and other sweets. The ribbon pakoda is also called Ola pakoda in Tamil, in some other places it is called ribbon murukku, the ingredients are similar to murukku, but the texture is flat and thin like ribbon. Apart from festivals, it is the best tea time snack, and kids too like the crunchy taste.
- 1 cup Rice flour
- 1/2 cup Besan/Gram flour
- 1/2 cup Roasted gram flour
- 1 tbsp Sesame
- 1 tbsp Chili powder
- Salt as needed
- 1/2 tbsp Asafoetida
- 2 tbsp Hot oil
- Oil for frying
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In a bowl add 1 cup of rice flour, 1/2 cup besan and 1/2 cup roasted gram flour.
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Add 1 tbsp sesame, 1 tbsp chilli powder, needed salt, 1/2 tbsp asafoetida, and 2 tbsp of hot oil.
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Combine everything well.
-
Add water little by little and make a soft dough.
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Fix the ribbon mould with the muruku maker.
-
Grease the murukku maker with oil.
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Fill the dough and close tightly.
-
Heat oil in a pan and press the ribbon murukku in a circular motion in hot oil.
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Flip the pakoda after 2-3 minutes.
-
Once the bubbles stop, remove and drain it in the paper towel.
- Do not make dough tight with less water, ribbon pakoda may become hard.
- You can also make a variation by adding a 1:1 ratio of rice flour and besan.
- You can also add jeera/cumin seeds, and crushed green chilis to make it more spicy and tasty.
- Cooldown and store the ribbon pakoda in an airtight container.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a bowl add 1 cup of rice flour, 1/2 cup besan and 1/2 cup roasted gram flour.
-
Add 1 tbsp sesame, 1 tbsp chilli powder, needed salt, 1/2 tbsp asafoetida, and 2 tbsp of hot oil. Combine everything well.
-
Add water little by little and make a soft dough.
-
Fix the ribbon mould with the muruku maker.
-
Grease the murukku maker with oil.
-
Fill the dough and close tightly.
-
Heat oil in a pan and press the ribbon murukku in a circular motion in hot oil.
-
Flip the pakoda after 2-3 minutes.
-
Once the bubbles stop, remove and drain them in the paper towel.
10. Ribbon pakoda is ready to serve.
Recipe Notes
- Do not make dough tight with less water, ribbon pakoda may become hard.
- You can also make a variation by adding a 1:1 ratio of rice flour and besan.
- You can also add jeera/cumin seeds, and crushed green chilis to make it more spicy and tasty.
- Cooldown and store the ribbon pakoda in an airtight container.
