Ribbon Pakoda with ParBoiled Rice - Puzhungal Arisi Ribbon Pakoda - Diwali Recipes
Today we are going to see ribbon pakoda with grounded rice batter and fried gram flour. The fried gram flour comes together quickly and there is no need for roasting the dal. Plus, it ensures a crispy texture also. The parboiled rice is soaked for 3 to 5 hours and then grounded in a wet grinder to a smooth batter. Then the grounded rice batter is mixed with fried gram flour and other basic ingredients we usually add to savoury dishes. For flavours we add red chillies, garlic and asafoetida powder. To make the ribbon pakodas extra crispy, I have added butter which we usually add to thenkuzhal and thattai and also for the lingering taste. If you are preparing the ribbon pakodas for a larger quantities, you can double or even triple the recipe. Because trust me when you are preparing the savouries, with the grounded rice batter it will give you a perfect result plus it is easy also when compared to the other dishes prepared with flours. The only difficult work is to grind the rice smoothly, which will take 20 to 30 minutes. Just be sure to soak the rice for 3 to 5 hours. The fried gram flour can be made in advance and stored in an air tight container. Now we will see the ribbon pakoda recipe in detail.
Here is a short video for Ribbon Pakoda with Parboiled Rice.
- Thukkada (Diamond chips)
- Magizhampoo Thenkuzhal
- Pepper Karasev
- Ribbon Pakoda
- Manapparai Murukku
- Garlic Karasev
Ribbon Pakoda with step by step photos
Prep time : 1 hour
Cook time : 45 minutes
Yields : 500 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan
- 2 cup idli rice
- 1 cup fried gram
- 2 tbsp butter
- 20 red chillies
- 20 garlic cloves
- 1 tsp black sesame seeds
- 1 tsp asafoetida powder
- 500 ml groundnut oil
- salt to taste
Take a broad vessel and add the idly rice. Wash the rice 3 times in water and add 8 cups of water. Soak the rice for 3 to 4 hours.While the rice is soaking let us prepare the dal flour. Take a big mixer jar and grind the roasted grams. Sieve the flour for 2 times and keep it ready.
Soak the red chillies in warm water for 30 minutes and grind it to a smooth paste along with rice garlic cloves. After 3 hours, drain the water completely. Now add it to the wet grinder.
With regular intervals, add water and scrape the rice from the sides of the drum. After 15 minutes, add the grounded chilly garlic paste and gind it to a smooth paste. Transfer the batter to the wide vessel. Slowly scrape the batter sticking to the sides of the drum.
Add all the remaining ingredients one by one - 1 cup fried gram dal flour, 2 tbsp butter, 1 tsp black sesame seeds, 1 tsp asafoetida powder and required salt.
Mix the dough well. No need to add water for the dough while mixing.
Heat oil over medium heat in a deep frying pan or kadai. 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.
Crispy and tasty Ribbon pakodas are ready to serve. Enjoy these pakodas with a cup of hot coffee or tea.