Ribbon pakoda

      I have hardly tried out any Tamilnadu savouries yet, thenkuzhal being the first one which I posted very recently. I have then tried this ribbon pakoda for janmashtami with good results and I realized that everyone loves them. So I do plan to try out other simple ones too for a start once in a while.

      This recipe was given my grandmother. When I browsed the net, I saw the proportion of rice and besan has varied in different blogs. So you can try adjusting it accordingly. This proportion gave nice, soft and at the same time crispy pakodas.

Ribbon pakoda

 Recipe source- My grandmother

Ribbon pakodaI have hardly tried out any Tamilnadu savouries yet, thenkuzhal being the first one which I posted very recently. I have then tried this ribbon pakoda for janmashtami with good results and I realized that everyone loves them. So I do plan to try out other simple ones too for a start once in a while....

Summary

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  • Coursesnack
  • Cuisineindian
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Besan flour/kadalaimaavu
2 cups
Rice flour
1 cup
Red chilly powder
2tsp
Salt
2tsp
Asafoetida
1/4tsp

Steps

  1. Butter-1tbsp(melted) or use hot oil
  2. Oil for deep frying
    Ribbon pakoda
  3.    Combine all the ingredients. Add the melted butter. Sprinkle some water and make a soft,non sticky dough.
  4.    Pinch a small portion of the dough. Place it in a murukku press with a ribbon pakoda plate( a small disc which has a elongated perforation in the center to form ribbon like shape when the dough is squeezed through it).
  5.    Heat the oil for deep frying. When the oil is hot, squeeze out the dough in hot oil. Fry till it is deep golden brown in colour. Remove from oil on a tissue or a vessel with small hole to drain out the excess oil. Store in a air tight container.