Ribbon Pakkoda

Ribbon pakkoda is one of the basic necessities that we used to buy whenever we visit Adayar Anandha Bhavan. Now, I just have to reach into the jar of homemade Ribbon Pakkodas.  I first made this at home for Diwali, around a couple of years ago. That is when I realized how easy it is to make. This is a super easy savoury. I heat the oil in the kadai and prepare the batter simultaneously. It is that easy! These ribbon shaped munchies are a great snack. Goes best with tea/coffee and a good magazine. This is also an all festival dish- be it Diwali or Janmashtami.

This recipe is from my friend Priya. After making this dish, you will regret buying ribbon pakkodas from outside, when you could have made it in hardly any time with hardly any effort at home. Who knows what goes into them? So just squeeze the batter into the hot oil, watch it sizzle and munch away to glory.  

Preparation time: 5 minutes| Cooking time: 20 minutes
Cuisine: Indian| Course: Snacks

Ingredients:

Gram flour (kadalai maavu) - 1 cup

Rice flour- ½ cup

Chili powder- 1 tsp

Asafoetida- ¼ tsp

Butter- 1 tsp

Salt- as needed

Coconut oil- for deep frying

Method:

1.      Sieve gram flour and rice flour together so that they mix well. Then add chili powder, asafoetida, salt and butter it. Mix well with hands.

2.      Then mix water little by little and make a soft, non-sticky dough.

3.      Heat oil in a kadai. Apply a little oil inside murukku press. Use the ribbon pakoda plate.

4.      Fill the murukku press with the prepared dough.

5.      Press the dough in the hot oil in a circular way and form a single layer.

6.      When the hissing sound ceases and the bubbles reduce, flip it over and cook the other side too, the same way.

7.      Remove from fire and drain it in a tissue paper. Cook the rest of the dough, the same way.

Notes:

·        If you find it difficult to press the dough, sprinkle a little water to loosen the dough.

·        If the dough is getting dissolved in oil, the reason could be excess of water or too much addition of butter. Add some more flour to make it okay.

·        Since we are making this as Prasad for Krishna jayanthi, we are not adding garlic. When you make as snacks for kids on normal days, you can grind some garlic along with water and add that water to make the dough. The flavour of garlic enhances the taste of the dish.

·        You can use crushed pepper in place of chili powder. If you are using crushed pepper powder, make sure it is fine enough to get through the press. If it is grainy, it will get stuck in the hole, while pressing.

Step by step pictures

sieve gram flour and rice flour together.

then add chili powder, asafoetida, salt and butter to it.

mix well with hands.

 

add water little by little.

make soft, non sticky dough.

use this press to make ribbon pakkoda

apply oil inside the murukku press

fill it with dough.

heat oil.

press the dough into the hot oil in circular motion

when hissing sound reduces and bubbles cease 

flip it over and cook other side too

ribbon pakkoda ready.