Ribbon Pakoda

Ribbon Pakoda is a crispy South Indian style ribbon shaped snack made with rice flour and gram flour. It is simple to make and very popular during festivals like Diwali and Gokulashtami.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: South Indian

Keyword: diwali snack recipes, janmashtami recipes, ribbon pakoda recipe

Servings:

Calories: 416kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Rice Flour
½ Cup Besan / Gram Flour
2 Tablespoons Roasted Bengal Gram
2 Tablespoons Butter
1 Tablespoon Sesame Seeds
2 Pinches of Hing
1 Teaspoon Red Chili Powder
Salt to taste
¼ cup Oil for deep frying

Instructions

Grind roasted bengal gram into a fine powder. Sift if needed to remove any coarse bits.
In a mixing bowl, combine rice flour, besan, roasted bengal gram flour, salt, chili powder, sesame seeds, butter and hing.
Mix well so everything is evenly combined.
Add water gradually and mix to make a smooth and non-sticky dough.
The dough should not be stiff or too loose. It should be soft enough to press easily through the murukku press.
Heat oil in a deep frying pan over a medium flame. The oil should be hot but not smoking.
Fit the murukku press with a ribbon pakoda disc (flat with slits). Fill the murukku press with the prepared dough.
Press the murukku press directly into the hot oil in a circular manner.
Deep fry them over a medium flame until golden brown and crisp. Turn over to fry on both sides evenly.
Remove the fried ribbon pakoda using a slotted spoon and drain on paper towels.
Allow them to cool completely and break into pieces. Store in an airtight container.

Notes

The dough consistency matters. The dough should be soft, smooth and non-sticky. If you feel the dough is too sticky, add a little rice flour to adjust. If it feels dry, sprinkle little water and mix. Always add water little by little to get the right consistency.
If the dough is loose, the ribbon pakoda will absorb so much oil. If it is stiff, it will be very hard to press it through murukku press.
Make sure you are using fine rice flour and fine besan for the best results. Using coarse flours will affect the texture.
Oil temperature is very important to get the perfect crunchiness every time. Fry on medium flame. If the oil is too hot, the ribbon pakoda will get browned quickly and stay soft and uncooked inside. If it is too low, it will absorb too much oil while frying.

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