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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.
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
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:
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:
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| Take gram flour in a bowl |
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| add in rice flour |
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| add in cumin seeds |
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| add in salt |
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| add in chilli powder |
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| now add in butter or ghee or vanaspati |
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| add little asafoetida |
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| mix well |
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| add in water slowly |
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| make it into a soft sticky dough |
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| you need this mould |
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| take a portion of dough |
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| press it in the mould |
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| press it straight in the oil |
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| keep doing it in circular motion |
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| now fry this on medium high heat |
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| now the bubbles has started subsiding |
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| now it is done |
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| drain it |
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| done..cool this down and you can break them lightly |
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| store it in a air tight container. |
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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
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..
you must have made the batter too stiff, so it had dried out.
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…