Ribbon Pakoda / Ola Pakoda / Naadaa Karaas

 

These crunchy ribbon Pakodas are my boys favorite. They have it with so much joy when given at any time of the day. I not only make it during the festival time but sometimes also during the week ends to last for 10 days so that they can take it for their snack time at school and to munch it on the evenings. I made a batch and took it to my In-laws place for Diwali and came back tried out a variation with the next batch I made for our home. I tried out the variation according to my SIL’s suggestion and everybody loved the variation very much.

 

 

My sister-in-law asked me to incorporate garlic while making these pakodas and it added a nice punch to the savory. Also I have started including more ginger and garlic into our regular cooking as per Doctor’s instruction to overcome the Gastritis problem that Arjun faces often. Addition of garlic not only improves the taste but helps in easy digestion too as these pakodas are made of besan, which some find it difficult to digest.

 

 

Ribbon Pakoda / Ola Pakoda / Naadaa Karaas

(Print this recipe)

You’ll need:

Rice flour – 2 cups

Besan / bengal gram flour / Kadalai Maavu – 1 cup

Red Chilli powder – 1 tsp

Asafetida – 2 pinch

Garlic cloves – 4 to 5 (optional)

Salt – to taste

Oil – to deep fry

 

 

Method:

Grind the garlic cloves in a mixer jar with little water to a paste and let the crushed garlic steep in that water for 1/2 hour.  Prepare the murukku mould by greasing the insides with oil and keep it ready.

 

Heat oil in a deep kadai. When hot simmer the flame. Mix together rice flour and besan. Add red chilli powder, asafetida, salt and mix well. Add a few tbsp of the hot oil to the flour mixture and mix well with your finger tips.

 

Squeeze the garlic and discard it. Add the garlic infused water to the flour mixture and knead into a soft dough. Add more water if necessary.

 

Fill the prepared mould with Ribbon pakoda Jaali with enough dough and press directly into the oil in a circular shape. Cook over medium flame till the sizzling stops and the pakoda turns to a golden brown color.

 

Remove over a kitchen paper and let it come to room temperature. Store in an airtight container and enjoy these crispy pakodas at your leisure.

 

 

Notes:

Always keep the dough covered with a damp cloth to avoid the pakodas from darkening. You can also use garlic powder instead of garlic itself to save time. You can also use dry ginger powder / Sukku instead of garlic for a variation. The temperature of the oil should be stable at all the time. Always store savories in an air tight container after they come to the room temperature to retain their crispiness.

 

 

With this I wrap up the sweets and savories that I made for Diwali and will count my days for the next festival season to cherish the celebration of the past year and to enjoy the current moment of the festivities.

 

This is off to my event “Winter Carnival” and to Sravani’s CC: Festive Food.