Ribbon pakoda recipe – Sharing one more South Indian snack for the upcoming festive season. This ribbon pakoda or ribbon murukku recipe needs rice flour, besan, fried gram and mild spices like chili powder and cumin. As with most other murukku recipes even these are made with different ratios of besan, rice flour and fried gram flour. These can also be made without fried gram, just using besan and rice flour.
Just like the omapodi or plain sev, these can also be made using only besan and skip rice flour and fried gram. Each variation lends a different taste, texture and level of crunch to the ribbon pakoda. If making in small quantity just to finish it on the same day, then they can be made with besan alone since they may begin to loose the crunch after 2 to 3 days.
The ribbon pakoda recipe I am sharing here yields pakoda that can be kept for about 10 to 15 days without losing the crunch if stored in an airtight containers. An addition of fried gram makes them light and besan adds a aroma and taste.
Please note this recipe is not for novice cooks similar to the butter murukku recipe this requires pressing the mould directly over the hot oil.
You may also like to check this chakli recipe.
How to make ribbon pakoda recipe
1. Add fried gram to a blender.
2. Make a very fine powder.
3. Add sieved flours to a bowl. I sieved them separately, you can measure and sieve them together as well. Flours to use – rice flour, besan and fried gram powder(putnalu). Crush the cumin and add to the bowl along with sesame seeds, red chilli powder and salt. Any coarse particles in the flour or cumin may break the pakoda while making. So crushing or powdering cumin and sieving the flours is suggested.
4. Add hot oil and mix well.
5. You can use plain water or ginger chili water to knead the dough. To make the ginger chilli water, add half inch piece of ginger and 2 green chilies to a blender. Add little water and make a paste. Add it to 3 tbsp. water. Filter this and use to knead the dough. It makes the ribbon pakoda very flavorful like the one sold in the shops. Crushed onion can also be used for flavoring along with ginger chilli water.
6. Use more plain water to knead the dough.
7. Dough must be soft and non sticky.
8. Grease the mould and attach a ribbon pakoda plate. Fill with dough.
9. Heat oil until hot enough. Check by adding a small flat piece of dough to the oil, the dough will raise immediately and not sink if the oil is hot enough.
10. Press the mould directly to the hot oil, moving the hand in circular motions. Be careful and keep your hand and mould at a good distance from the hot oil and steam. Do not press the dough in one place, we need to keep moving the hand in circular motion. Fry on a medium high flame until golden. If they are not fried well, ribbon pakoda will turn soft and chewy very soon.
Cool them and break to pieces. Store them in an airtight jar.
South Indian ribbon pakoda recipe or ribbon murukku below
- ¼ cup Besan/ senagapindi
- ¼ cup fried gram powder / putnalu
- 1 cup rice flour
- ¼ to ¾ tsp red chili powder
- ½ tsp cumin / jeera or ajwain/vaamu/omam
- 2 to 3 pinches of hing
- 1 to 1 ½ tbsp sesame seeds
- 2 tsps hot oil
- 2 green chilies
- ½ inch ginger (adding more leaves a bitter taste)
- Powder fried gram in a jar.
- Measure the flours and sieve together.
- Mix them, Add hot oil to this and mix well.
- This step is optional. Make a fine paste of ginger and chili if using. Add few tbsp water to this and filter. Extract the water.
- Add this to the flour. Add more water as needed and make a dough that is non sticky.
- Heat the oil, Grease the mould and fit the ribbon pakoda plate to the mould.
- Press the dough in the hot oil, moving the hand in circular pattern to make a disc of ribbon pakoda.
- Fry until golden. Keep stirring and fry. Drain on a kitchen tissue.
- Cool ribbon pakoda, break and store in a airtight jar.