In most of the houses, ribbon pakoda with rice flour or ribbon pakoda with ground rice batter will be made for Diwali. A few months ago, bought this ragi flour ribbon pakoda from Sri Krishna's Lala shop in Tenkasi and it tasted good with soft crispy texture. When I was planning to post Diwali recipes, my son Siva suggested to try ragi flour ribbon pakoda. To make this ragi flour pakoda you will need ragi flour, rice flour, fried gram flour, butter, asafoetida powder, white sesame seeds, asafoetida powder and oil. The butter gives the crispness and fried gram flour makes the pakoda slightly crumbly.
Tips for Ragi flour ribbon pakoda
1. Make sure to use fresh ragi flour because the old ragi flour has a nutty taste and not suitable for pakodas.
2. Roasted gram flour can be replaced with besan flour but, the texture will be slightly hard.
3. If you are not getting proper ribbon shape, then your dough is too moist, then add some rice flour and knead again.
4. If it is very hard to press while forming ribbons, it means there is less moisture in the dough. Slowly take out the dough and once again knead it smoothly with little water.
5. Just melt the butter for a few seconds and then add it to the flours. If the butter is less or not at the room temperature the pakodas are slightly hard.
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- Ribbon Pakoda
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Ragi Flour Ribbon Pakoda Recipe Details
Prep time : 10 minutes
Cook time : 20 minutes
Yields : 250 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan
- 1 cup ragi flour
- 1/4 cup rice flour
- 1/4 cup roasted gram flour
- 1 tbsp butter
- 1 tsp red chilli powder
- 1/2 tsp white sesame seeds
- 1/2 tsp asafoetida powder
- salt to taste
- Sift the ragi flour, roasted gram and rice flour in a wide mixing bowl and keep it ready for kneading.
- Next, add the remaining ingredients one by one.
- Add the sesame seeds, chilly powder, asafoetida powder, hot oil or butter. Mix them well and add the required salt. Knead them gently and add some more water if required.
- If your palm comes out clean, you are ready to press the ribbons.If your dough sticks to your palm, add some more rice 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.