Ribbon Pakoda recipe with video. This crunchy and crispy snack is called by several names like Nada Thenkuzhal, ottu pakoda, ola pakoda, naadaa karaas and ribbon murukku.
Though these are mostly made during the Diwali festival as a part of the savories, nowadays these are sold as a general snack in all the sweet shops and in samosa shops.
This crunchy Ribbon Pakoda happens to be my boys favorite. I not only make it during the festival time but sometimes also during the weekends as well to last for a few days, as it makes a perfect tea time snack or to munch on whenever you want.
Kadalai Maavu (besan): It is best to make fresh flour by grinding the chana dal in the flour mill. Make sure that the flour is fresh and not aged especially if you are using store-bought flour.
Rice flour: I have used homemade processed rice flour here but you can also use store-bought idiyappam or rice flour.
Flavorings: Red chili powder, turmeric powder, asafoetida & salt are added.
Aroma: Ghee is used which not only gives a nice aroma but also makes the dough flaky which helps in squeezing the dough out easily from the mould.
Oil: Use refined groundnut oil for deep frying to get a good taste & for the snack to remain fresh longer.
There are many variations to the flour ratio that people usually follow depending on how crisp and crunchy they want the ribbon pakodas to be.
The ratio of 2:1 besan and rice flour, gives a relatively soft yet crunchy and crisp ribbon pakodas that everyone can eat and enjoy.
The ratio of 2:1 rice flour to besan will give a slightly hard to bite yet crisp ribbon pakodas that the old aged people and small children will find it difficult to bite and chew.
Some add pottukadalai maavu (powdered chutney dal) to the flour mix to get a melt in the mouth ribbon pakoda which will be perfectly suitable for old aged people and children.
So keep experimenting with the flour ratios to find out your favourite tasting ribbon pakoda.
If the store-bought besan you bought is aged, then the finished ribbon pakoda sometimes might taste bitter. So make sure that the flour was recently packed & fresh.
Always keep the dough covered with a damp cloth to avoid the pakodas from darkening while deep frying.
Even if you are making a big batch, always divide the flour into smaller batches to make the dough. It helps to maintain the same golden color throughout the entire batch.
The temperature of the oil should be stable at all times. Deep fry over medium flame & don't keep adjusting the flame back & forth.
Adding hot oil to the flour mix makes the ribbon pakoda extra-crisp & crunchy.
I sometimes add some garlic as suggested by my friend and it turns out so delicious.
The addition of garlic not only improves the taste but also helps in easy digestion too as these pakodas are made of besan (gram flour), which some find difficult to digest.
You can also use dry ginger powder (Sukku podi) instead of garlic for another variation.
Let the fried ribbon pakoda come down to room temperature first. Then break them into big pieces & store them in a clean & dry airtight container.
This ribbon pakoda stays crisp & crunchy for even a month. Store only at room temperature.
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- Deep Fry Pan
- Chakli Press or Murukku Mould
- 1 cup Kadalai maavu or besan or chickpea flour
- 1/2 cup Rice Flour
- 1 tsp Red Chilli powder
- 1/4 tsp Turmeric powder
- 1/8 tsp Asafoetida
- 1 tsp Ghee
- 1 tsp Hot oil
- Salt to taste
- Oil to deep fry
- Grease the insides of the murukku mould with oil and keep it ready.
- Heat oil in a deep pan for deep frying. When hot simmer the flame.
- In a wide bowl, mix together kadalai maavu, rice flour, red chili powder, turmeric powder, asafoetida, salt and mix well.
- Make a well in the center & add ghee, hot oil and rub it into the flour with fingertips till it resembles bread crumbs.
- Add water little by little and mix into a soft dough. Keep it covered. No need to rest the dough.
- Take a pea-sized dough, roll it into a disc and drop it into the hot oil. If it rises immediately, the temperature is correct.
- Insert the ribbon pakoda jaali in the mould and fill with dough.
- Press the dough directly into the oil in a circular motion.
- Cook over medium flame till the sizzling stops and turn it over. Cook till the ribbon pakoda turns to golden brown color.
- Remove onto a plate and proceed with the rest of the dough.
- Break ribbon pakoda into big pieces and store in an airtight container.
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