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You are here: Home / Diwali / Ribbon Pakoda Recipe – Seeval Recipe

Ribbon Pakoda Recipe – Seeval Recipe

November 7, 2015 By Aarthi 4 Comments

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Ribbon pakoda is one of the highly requested recipe for this diwali in my blog. It is not only so easy to make, but it is really tasty snack as well. We call this as seeval in our place. It is crunchy, spicy and very flavourful.
Similar Recipes,
Pottukadalai Murukku
Sooji Murukku
Ring Murukku
Oats Murukku
Garlic Murukku
Moongdal Murukku
Achu Murukku
Coconut Milk Murukku
Thenkuzhal
Mullu Murukku
Wheat flour murukku

I made this using a basic dough recipe, which gives your the most tasty and yummy crunchy snack. I have another version, which has a more pepper taste to it, will share it soon
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1 to 2 min per batch
Makes : 3 to 4 cups

Ingredients:
Gram Flour / Kadalai Mavu / Besan – 1 cup
Rice Flour / Arisi Mavu – 1/2 cup
Cumin Seeds / Jeerakam – 1 tsp
Chilli Powder – 2 tsp
Salt to taste
Butter / Ghee / Vanaspati – 2 tblspn
Water as needed
Asafoetida / Hing / Kaya Podi – a pinch
Oil for deep frying


Method:

Take all the ingredients in a bowl except oil and water. Mix well so the butter incorporates with the flour.

Now add in water slowly and make a little sticky dough.

Heat oil for deep frying.

Now take your ribbon pakoda mould and put it in idiyappam press. Put the dough into the mould. Press it straight into the oil and fry till the shh sound subsides from the oil.

Drain onto some paper towel.

Cool this down completely and store it in a air tight container for more than 10 days.


Pictorial:
Take gram flour in a bowl
add in rice flour
add in cumin seeds
add in salt
add in chilli powder
now add in butter or ghee or vanaspati
add little asafoetida
mix well
add in water slowly
make it into a soft sticky dough
you need this mould
take a portion of dough
press it in the mould
press it straight in the oil
keep doing it in circular motion
now fry this on medium high heat
now the bubbles has started subsiding
now it is done
drain it
done..cool this down and you can break them lightly
store it in a air tight container.
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Filed Under: Diwali, Fried, Indian Snacks, Krishna Jayanthy Special Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. sindhu reji

    November 8, 2015 at 1:08 pm

    I just looked in to see if u had posted this before, ten minutes late, i just now made it only thing was that i add some sesame seeds too, because of that mine didnot come in the right shape……. anyway happy diwali in advance to u and ur beautiful family

    Reply
  2. Anonymous

    October 22, 2016 at 3:54 pm

    Hi mam
    Today morning i cooked ola pakoda.. i had prepared for the ingredient to pottukadalai flour, rice flour, salt, chilli powder and white sesame seed.. i got crispy during this time.. but after long time not crispy only dryness.. so what do i do? Please tell me the problem for not crispyness..

    Reply
    • Aarthi

      October 22, 2016 at 4:30 pm

      you must have made the batter too stiff, so it had dried out.

      Reply
  3. Priya

    November 26, 2017 at 4:02 pm

    I made it today and came out well, I made a large batch of batter, can I use the left over for some other recipe like pakoda? Pls give ur suggestion…

    Reply

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