Ribbon pakoda is a popular traditional dish of south India. This ribbon shaped south Indian snack is prepared for festivals. It is easy to prepare and tastes good too.
This is a crunchy snack prepared with rice flour, gram flour and chick pea flour. It is also known as ribbon murukku. This is usually prepared during diwali and can also be also served with evening tea. I have explained step by step with pictures.
INGREDIENTS
- Besan/kadla maav/chickpea flour 2 cup
- Rice flour 1 cup
- Pottukadla/gram flour 1 tsp
- Butter 1 tbsp
- Cumin powder 1 tsp
- Asafoetida 1/2 tsp
- Chilli powder 1 tbsp
- Salt 1 tsp or as per taste
- Refined oil for deep frying
METHOD
Sieve rice flour, gram flour and besan flour.
Pour oil in a kadai for deep frying. Turn on the heat.
Meanwhile add cumin powder, asafoetida powder, salt, pottukadla/gram flour, chili powder to the rice and besan flour. Mix well.
Add the butter and nicely mix it with your fingers on to the mixture and coat nicely.
Add little by little water, gather everything and make a soft and smooth dough.
Add a tsp oil from the kadai to the dough and knead, the dough should be nonsticky dough.
Grease the inside of murukku/chakli maker with oil.
Use this nozzle to make ribbon pakoda grease that too with oil.
Divide the dough in two parts. Add a part of dough inside or 3/4 th full. Close the lid.
To check whether oil is ready, add a small piece of dough into the oil, it will rise up immediately without sinking.
Press the dough into the oil with the murukku maker and rotate your hand in a circular pattern to make a disc of pakoda. Dont over crowd it.
Fry on a medium high heat. When it becomes golden in colour turn it and cook on the other side till golden in colour.
Take it out with a slotted spoon and drain on a kitchen towel. Repeat the process. Once dough inside the murukku maker is over, refill the rest of the dough and make more pakodas.
Once it cools down keep it inside a airtight container.
Serve as evening snack with tea.
