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

  1. Thanks for all your efforts in preparing these detailed recipes. You encourage me to attempt cooking. It brings back youthful memories.

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Puli Milagai (Green chilly in tamarind sauce)

Puli Milagai is a spicy and tangy side dish served with idly, dosa and curd rice. This is an interesting and tasty side dish or condiment from Tirunelveli. For this recipe use medium hot chillies so that after cooking in tamarind extract the heat reduces a bit. My mother recommends to prepare by sauteing the green chillies with little oil and grind it without any water and then add this green paste to the tamarind mixture. This method is also nice, and you will get the consistency like thokku.   The tangy flavour of the tamarind is blended well with the spicy green chillies and a little sweetness from the jaggery. Enjoy this tangy and spicy puli milagi with your everyday meal. Now let's see how to prepare this Puli milagai with step by step photos.

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.

Pepper dosa - Milagu Adai - Easy & Healthy Tiffin

Pepper dosa - easy and healthy breakfast dish. In South India major types of dosa are prepared using  rice and urid dal. This pepper dosa is also prepared with rice and urid dal but instead of white urid dal i have used black split urid dal.The dosa is flavoured with black pepper powder and to add some extra taste I have added finely chopped onions, fresh grated coconuts, curry leaves and cooked with coconut oil. The consistency of the batter should be thin like rava dosa batter. After grinding the batter you can immediately prepare the dosa and no need to ferment it. The black urid dal and black pepper powder are the main ingredients which give a unique taste for this dosa. The perfect accompaniment for this dosa are coconut chutney or curry leaves chutney. 

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day. This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal.  Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji  is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast.

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve

Onion Tomato Chutney - Chettinad Onion Tomato Chutney for Idli, Dosa and Paniyaram

Onion tomato chutney recipe with full video and step by step pictures. In 2005 when we were in California I have seen this Chettinad style onion tomato chutney recipe in the Aval vikatan magazine and made it immediately for dinner. I have been thinking to post this chutney in my blog for a long time. Finally, after 16 years, today I made this onion tomato chutney for paniyaram. Normally for tomato chutney or onion chutney we saute the red chillies in oil and then we grind it along with the onions and tomatoes. But for this chutney, the red chillies are dry roasted well and then powdered separately. This red chilly flakes are further sauted with onions and tomato puree. I have tried  many chutneys onion tomato combinations, but this chutney is a unique dish. We are adding the chopped small onions in this chutney without grinding it and that makes it more flavourful with a mild chunky texture. This chutney has very few ingredients, so make sure they are good and fresh. Chop fresh onions,