Ribbon Pakoda
A crispy and flavorful South Indian snack made with rice flour, besan, roasted gram flour, and a few simple seasonings.
Ingredients
- 1½ cups rice flour tightly packed
- ¾ cup besan flour chickpea flour
- ½ cup roasted gram flour pottukadalai maavu
- 1½ teaspoons Kashmiri red chilli powder or adjust to your spice preference
- ¾ teaspoon asafoetida
- 1½ teaspoons sesame seeds
- Salt to taste
- 2 tablespoons butter measured before melting
- Approximately 1¼ cup water added little by little as needed
- Oil for deep frying and greasing the press
Instructions
- Add the rice flour, besan, roasted gram flour, Kashmiri red chilli powder, asafoetida, sesame seeds, and salt to a large mixing bowl. Mix well to distribute the ingredients evenly.
- Melt the measured butter and add it to the flour mixture while still hot. Mix carefully with a spoon first, then rub it into the flour with your fingertips once it is comfortable to handle. The mixture should hold together when squeezed, even before adding water.
- Add water a little at a time and mix to form a smooth, soft dough that holds together and can be pressed easily. I used approximately 1¼ cup water, but the amount will vary with the flour used. Avoid adding all the water at once.
- Fit the ribbon pakoda mold into the murukku press and lightly grease the inside with oil. Heat enough oil for deep frying in a kadai over medium heat. Drop a small piece of dough into the oil; it should rise steadily with bubbles without browning immediately.
- Divide the dough into portions that fit your press. Place one portion inside and close the press. Keep the remaining dough covered while you work.
- Carefully press the dough directly into the hot oil in a circular motion, forming a loose layer of ribbons. Keep your hands safely away from the oil and avoid overcrowding the pan.
- Allow the ribbons to fry until the bubbling reduces, then gently flip them. Continue cooking until the bubbling has mostly subsided and the ribbon pakoda is crisp and lightly golden. Maintain medium heat throughout.
- Remove with a slotted spoon and drain on paper towels or a rack. Repeat with the remaining dough.
- Let the ribbon pakoda cool completely to room temperature. Break into smaller pieces if desired and store in a clean, dry, airtight container.
Notes | FAQ
What is the difference between besan and roasted gram flour?
Besan is chickpea flour, while roasted gram flour is made by grinding roasted gram, also called pottukadalai. This recipe uses both, so measure them separately.Why is my ribbon pakoda difficult to press?
The dough may be too dry, or it may have dried out while waiting between batches. Add water a teaspoon at a time, knead gently, and check again. Also make sure the press is lightly greased and the plate is clear.Why do the ribbons break while pressing?
Dry dough or coarse flour can cause the ribbons to break. Use finely ground flour and adjust the water gradually until the dough presses smoothly.Why is my ribbon pakoda oily?
Oil that is not hot enough or dough that is too wet can lead to oily pakoda. Add water gradually and maintain steady medium heat while frying.Why did my ribbon pakoda become soft after storing?
It may have been packed before cooling completely or exposed to moisture. Let every batch cool to room temperature, then store it in a clean, dry, airtight container.Can I make it less spicy for kids?
Yes. Reduce the Kashmiri red chilli powder to suit your kids’ preference.Can I prepare it ahead for Diwali?
Yes. Once completely cooled, store it in an airtight container and keep it away from moisture. Use a dry spoon or dry hands when serving. Tried this recipe?Let us know how it was!