Skip to main content

Ribbon Pakoda - Easy Diwali Snack

Ribbon pakoda can be prepared in many different methods with few easily available ingredients in your kitchen. The ingredients primarily, used in this dish are gram flour, rice flour and chilly powder. You can also prepare ribbon pakodas with strong flavours like garlic paste and asafoetida powder. Make sure to grind the garlic cloves, smooth and strain it before adding to the dough. Apart from water, you can also add the garlic cloves water to knead the dough to bring more flavour to the pakodas.

Ribbon Pakoda - Ribbon pakoda can be prepared in many different methods with few easily available ingredients in your kitchen. The ingredients primarily, used in this dish are gram flour, rice flour and chilly powder. You can also prepare ribbon pakodas with strong flavours like garlic paste and asafoetida powder. Make sure to grind the garlic cloves, smooth and strain it before adding to the dough. Apart from water, you can also add the garlic cloves water to knead the dough to bring more flavour to the pakodas. Ribbon pakoda dough requires some careful handlings. If you have added more butter to the dough, it has a chance to break down into smaller pieces or it will absorb more oil. If the garlic cloves water is not perfectly strained, you can't able to squeeze  the pakodas smoothly as it will get stuck in the small holes. The dough should be kneaded carefully with the correct measurement of water to bring the proper texture. If you add more water, it will get very sticky and difficult to work with it. Besan flour tends to absorb water quickly, add water little by little and if it seems dry after kneading sprinkle a handful of water and knead it. The next important tip is don't crowd your kadai with too many ribbons, they will stick together and reduce the crispness.

Ribbon pakoda dough requires some careful handlings. If you have added more butter to the dough, it has a chance to break down into smaller pieces or it will absorb more oil. If the garlic cloves water is not perfectly strained, you can't able to squeeze  the pakodas smoothly as it will get stuck in the small holes. The dough should be kneaded carefully with the correct measurement of water to bring the proper texture. If you add more water, it will get very sticky and difficult to work with it. Besan flour tends to absorb water quickly, add water little by little and if it seems dry after kneading sprinkle a handful of water and knead it. The next important tip is don't crowd your kadai with too many ribbons, they will stick together and reduce the crispness.

Similar recipes


Ribbon Pakoda Recipe Details 
 
Print Friendly and PDF
Prep time : 30 minutes
Cook time : 40 minutes
Yields : 500 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups rice flour
  • 1.5 cups besan flour
  • 4 tbsp butter or hot oil
  • 25 garlic cloves or 2 pods garlic
  • 2 tsp asafoetida powder
  • 1 tsp turmeric powder
  • 3 tsp red chilly powder
  • 1 tbsp black sesame seeds
  • 500 ml groundnut oil
  • salt to taste
Cooking Directions
  1. Peel the garlic cloves and add it in a small chutney jar. Add 3 tbsp water and grind it smoothly. It should be grounded nicely without any solid pieces.
  2. Sift the besan flour and rice flour in a wide mixing bowl and keep it ready for kneading.
  3. Place a big strainer over the bowl and add the garlic paste. Add some water over the paste and strain it nicely with your fingers.
  4. Next, add the remaining ingredients one by one. Add the chilly powder, turmeric powder, asafoetida powder, hot oil or butter. Mix them well and add the required salt.
  5. Knead them gently and add some more water if required. If your palm comes out clean, you are ready to press the ribbons.
  6. If your dough sticks to your palm, add some more besan flour and keep kneading.
  7. Heat oil over medium heat in a deep frying pan or kadai. Grease your palm and the ribbon press with oil. Fill the press with the dough.
  8. When the oil is heated enough, squeeze the dough directly in the hot oil. Gently flip the ribbons, carefully after 2 minutes.
  9. When the shhh sound completely stops, carefully transfer the ribbons with the ladle. Repeat, in batches, with remaining dough.



Ribbon Pakoda with step by step photos 

Peel the garlic cloves and add it in a small chutney jar. Add 3 tbsp water and grind it smoothly. It should be grounded nicely without any solid pieces.



 Sift the besan flour and rice flour in a wide mixing bowl and keep it ready for kneading.

Place a big strainer over the bowl and add the garlic paste. Add some water over the paste and strain it nicely with your fingers or a spoon.

Next, add the remaining ingredients one by one. Add the chilly powder, turmeric powder, asafoetida powder, hot oil or butter. Mix them well and add the required salt.




If your dough sticks to your palm, add some more besan flour and keep kneading.

Heat oil over medium heat in a deep frying pan or kadai. Grease your palm and the ribbon press with oil. Fill the press with the dough.

When the oil is heated enough, squeeze the dough directly in the hot oil.

 Gently flip the ribbons, carefully after 2 minutes. When the shhh sound completely stops, carefully transfer the ribbons with the ladle. Repeat, in batches, with remaining dough.



Store the ribbon pakodas in an airtight container. Serve it with a hot cup of masala chai. 



Comments

Popular posts from this blog

Idli & Batter for Idli and Dosa

Idlies are an excellent and healthy breakfast in our South Indian cuisine. From babies to elderly people idlies are considered as one of the best food which are easily digested.  As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick.


Now we will see how to grind the idli batter for soft and fluffy idlies. Like most people, I learnt how to prepare soft and perfect idlies after so many practices.


Soaking
For table top wet grinders I suggest to soak the rice and dals for 5 to 6 hours. The idea behind this is that it grinds smoothly and so in the end you can get perfectly ground rice batter and dal batter. I learned this technique after so many experiments. If you soak the rice and dals overnight and grinding them in the morning, the batter ferments properly. You can also follow this technique if your fermentation process is not quick. Grinding
Usually I grind the rice first and then grind the urid dal. You can grind as you wish. For grinding…

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH
Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.




Collection of Kuzhambu varieties for lunch

1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE.


2. Pulikuzhambu - The best and the most authe…

Broccoli Masala

This is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.Broccoli has a wide variety of nutritional and medicinal health benefits. Try to consume this vegetable atleast twice in a month. Always avoid overcooking broccoli as half of its nutritional substances may be destroyed in the process. If you want to make a mild gravy, just leave the fresh cream out and you'll still have a wonderful restaurant style gravy. Don't forget to add the kasuri methi leaves because it ties all the flavours together wonderfully. Feel free to adjust the chilly powder, garamasala powder and ginger garlic paste to fit your taste. When blanching the broccoli florets it's always a good idea to keep an eye on them because the temperature in the boiling water can change the blanching time quite a bit. If you can't get the broccoli, or it's too expensive then use the button mushrooms for the above masala. ( Saute the mushroom…

Tomato Coconut Chutney

Tomato coconut chutney is a popular chutney in restaurants served for idly, dosa, rava dosa and also for starters like panniyaram and vada. Personally, I like the combination of tomatoes with fresh grated coconuts. Preparing this chutney with small onions and red ripe tomatoes will give the best flavour and taste. Try to saute the onions and tomatoes on low heat until it turns brown. Avoid using coconut powder for this chutney. Chutney with fresh coconuts will taste excellent. Here is the recipe for Tomato coconut chutney.


Kumbakonam Kadappa

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods.



This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa.
Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as it produces …

Idi sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Paneer 65

This super soft and spicy Paneer 65 are made with a few ingredients gives a tasty and healthy appetizer for your kids. My son is a great fan of different types of appetizer. He told me to prepare this Paneer 65 for evening snack. 



This appetizer recipe is the one of those without any additional ingredients like bread crumbs and other sauces. So you can easily prepare this paneer 65 within 30 minutes. These paneer 65 have a crunchy outer layer with a soft inner layer. For flavours I have added ginger garlic paste, chilly powder, pepper powder, garam masala powder and finally the lemon.The best ingredient for any appetizer is the lemon juice.  I always like to prepare any dishes with all the flavours in minimal level, so that it tastes the best. Now let's see how to prepare this easy snack with step by step instructions. Check out my other paneer recipes with step by step instructions Paneer Butter masala,Paneer Methi masala, Paneer Capsicum kurma. 


Garlic Thokku

Garlic Thokku (pickle) is the perfect condiment for many dishes like rava upma, dal kichidi, roti and curd rice. A thokku is  a condiment, which is basically a pickle consisting of methods like preparing the fenugreek powder, sauteing the ingredients using gingely oil. It also follows the addition of good amount of red chilly powder, asafoetida powder and a small piece of jaggery. 




Today we are going to see thokku using garlic cloves. It's very simple and healthy. The only hard part of  this dish, is peeling the garlic cloves. To keep your work simple, peel the garlic cloves or you can finish it when you watch a movie on the TV. After peeling the garlic cloves, it's just a 15 minutes work and you can enjoy a healthy homemade pickle for 2 to 3 months without any added preservatives. It's always better to prepare homemade pickle with your seasonal ingredients like mangoes, garlics, tomatoes, etc..Small softneck garlics are best suited for pickles. Gingely oil, red chilly powd…

Horse gram Dosa

Horse gram/Kollu Dosa

Horse gram is a good source of proteins. When combined with any cereal such as rice, it improves its protein value. Horse gram is also a good source of dietary fibre and helps regulate blood glucose levels. It is very hard in texture and requires to be soaked for 6 hours.