Ribbon Pakoda is quite simple to make. You do not need much preparation. My father used to buy Ribbon Pakoda during my childhood days. Those days, I did not like Ribbon Pakoda much. After moving to USA, I missed Ribbon Pakoda so much, but now I am glad that I am able to make Ribbon Pakoda at home. When my parents came here for Sanvi’s First Bday Celebration, I made Ribbon Pakoda for my parents and they liked it so much. It came out well. I was happy that my father liked it because he likes Ribbon Pakoda very much. Usually, I make murukku in batches and store them in an airtight container. Gj will complain about deep fried snack but then finish it off soon.
Cooking & Preparation Time: 40 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Shelf Life. 5-20 days
Rice flour (idiyappam flour) – 1 cup
Besan flour (kadalaimaavu) – 1/2 cup
Butter – 1.5 tablespoon
Chilli powder (milaga thool) – 2 teaspoons
Sesame seeds (ellu) – 1/2 to 3/4 tablespoons
Garlic paste – 1 teaspoon
Cumin powder (seeraga thool) – 1/2 teaspoon (optional)
Asafoetida – 1/4 teaspoon
Salt – as desired
Oil – to deep fry
1. In a mixing bowl, add rice flour, besan flour, chilli powder, sesame seeds, butter, garlic paste, cumin powder (optional), asafoetida, and required salt. Add water little by little, and knead it to form a non sticky pliable dough.
- Make sure garlic paste and cumin powder are fine enough, or it would get blocked while you press the dough into the hot oil. You would also not get prefect shaped Ribbon Pakodas.
2. Heat oil for deep frying. Grease the murukku press with few drops of oil, and plate it with pakoda disc (ache). Fill the press with dough till 3/4th, and keep it ready. Press the dough directly into the hot oil.
- When you fry a batch of pakodas, cover the remaining dough with a damp cloth.
- To ensure even and quick cooking, do not crowd the oil with more layers of pakoda.
- Make sure the oil is in medium-high flame while frying pakodas otherwise it will drink lot of oil.
3. When bubble ceases, flip them over to the other side and cook again till the bubble or ‘shhhhh’ sound ceases. The fried pakodas should be golden brown in color. Repeat the same for the remaining dough. Drain them in a paper towel or colander, and cool them down completely. Then, store the pakodas in an airtight container.
Enjoy the flavorful Pakodas with hot tea!
1. What if my dough becomes dry?
Sprinkle few drops of water on the dough and knead it again. Then, follow the same procedure.
2. My Ribbon Pakodas are very hard to bite. What should I do?
If your dough has insufficient oil or butter, then the pakodas will be hard to bite. Add 1 tablespoon of oil or butter to the dough, and knead it again. Then, follow the same procedure.