Deriving the name from its ribbon-shaped appearance, this snack is extremely easy to make. A popular festive snack, crispy, crunchy, tasty and addictive. It is also known as Ribbon Murukku, Tape Pakoda, Nada Thenkuzhal, Ola Pakoda and several others in southern India. There are different variations in preparing this crispy treat and this recipe is from my South Indian friend, a keeper and has never failed me.
The dough consists of rice flour, gram flour, spice powders, sesame seeds, shortening, water and salt, which is passed through a mould to form ribbon-shaped strips, directly into hot oil. Deep fried until light golden brown and crispy. When frying, oil should be kept on medium low, sufficiently hot or else the ribbons will absorb too much oil. To test if oil is at the right temperature, drop a tiny pinch of dough into the hot oil. If it sizzles and comes up right away, then the oil is ready for frying. Ribbon pakodas take a couple of minutes to cook and are ready to be taken out when the oil stops bubbling and becomes steady. Cooled and stored in an airtight container, it is a great tea time snack or can be enjoyed with an alcoholic drink.
Instead of resorting to the store bought variety, this snack is super easy and healthy to prepare at home where the quality of ingredients used are far more superior. Moreover, it is economical and can be made in large quantities to distribute and share during the festive season.
The dough consists of rice flour, gram flour, spice powders, sesame seeds, shortening, water and salt, which is passed through a mould to form ribbon-shaped strips, directly into hot oil. Deep fried until light golden brown and crispy. When frying, oil should be kept on medium low, sufficiently hot or else the ribbons will absorb too much oil. To test if oil is at the right temperature, drop a tiny pinch of dough into the hot oil. If it sizzles and comes up right away, then the oil is ready for frying. Ribbon pakodas take a couple of minutes to cook and are ready to be taken out when the oil stops bubbling and becomes steady. Cooled and stored in an airtight container, it is a great tea time snack or can be enjoyed with an alcoholic drink.
Instead of resorting to the store bought variety, this snack is super easy and healthy to prepare at home where the quality of ingredients used are far more superior. Moreover, it is economical and can be made in large quantities to distribute and share during the festive season.
Ribbon Pakoda
(Yields 400 grams)
Ingredients:
1 cup rice flour
1 cup gram flour (besan)
1/4 teaspoon asafoetida (hing)
1 teaspoon chilli powder
1 tablespoon vegetable shortening
1 tablespoon sesame seeds
3/4 cup water
oil for deep frying
1/2 teaspoon salt
Method:
Sift the rice flour and gram flour into a bowl. Add the hing, chilli powder, salt and shortening. Using your fingers, mix in the shortening until it resembles coarse breadcrumbs. Combine the sesame seeds and water to form a pliable dough.
Grease the mould and use the ribbon pakoda disc with a single or double slits. (I have used the one with a single slit.)
Heat oil on medium low for deep frying.
(Note: To test if oil is at the right temperature, drop a tiny pinch of dough into the hot oil. If it sizzles and comes up right away, then the oil is ready for frying.)
Shape some dough into a log and place inside the mould. Press dough directly into the hot oil to form ribbons. Go in a circular motion, all around once or a little more. Cook for a minute on one side and then turn. When light brown and crisp, the oil will stop bubbling and become steady. With a slotted spoon, remove and drain on absorbent paper towels.
Continue as above and refill mould with rest of the dough.
Cool and store in an airtight container.
Serve crunchy and crispy ribbon pakodas with tea or an alcoholic drink.
Note:
(Yields 400 grams)
Ingredients:
1 cup rice flour
1 cup gram flour (besan)
1/4 teaspoon asafoetida (hing)
1 teaspoon chilli powder
1 tablespoon vegetable shortening
1 tablespoon sesame seeds
3/4 cup water
oil for deep frying
1/2 teaspoon salt
Method:
Sift the rice flour and gram flour into a bowl. Add the hing, chilli powder, salt and shortening. Using your fingers, mix in the shortening until it resembles coarse breadcrumbs. Combine the sesame seeds and water to form a pliable dough.
Grease the mould and use the ribbon pakoda disc with a single or double slits. (I have used the one with a single slit.)
Heat oil on medium low for deep frying.
(Note: To test if oil is at the right temperature, drop a tiny pinch of dough into the hot oil. If it sizzles and comes up right away, then the oil is ready for frying.)
Shape some dough into a log and place inside the mould. Press dough directly into the hot oil to form ribbons. Go in a circular motion, all around once or a little more. Cook for a minute on one side and then turn. When light brown and crisp, the oil will stop bubbling and become steady. With a slotted spoon, remove and drain on absorbent paper towels.
Continue as above and refill mould with rest of the dough.
Cool and store in an airtight container.
Serve crunchy and crispy ribbon pakodas with tea or an alcoholic drink.
Note:
- Besides shortening, unsalted softened butter or oil can be used.
- I have added carom seeds (ajwain) in the past but noticed that they get caught in the slit, cutting the ribbon through. I now avoid adding carom seeds to the dough.
- Two teaspoons of chilli powder gives the dough a reddish colour.
- Tried making chaklis with the ribbon pakoda dough. They turned out good.
See More Diwali Sweet Recipes