RIBBON PAKODA

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Ribbon pakoda is a traditional and popular snack of Tamilnadu. It is otherwise called as nada pakoda or ola pakkoda. It is crispy and crunchy deep fried tea-time snack. It can retain the crispiness for more than 2 weeks, and thus can be stored at room temperature for about 2 weeks.

Ribbon pakoda is made using rice flour and gram flour. There are so many ways to make ribbon pakoda. The proportion of the ingredient might be slightly different. This ribbon pakoda is one of the main ingredient in making madras mixture.

ABOUT THE RECIPE:

This is a traditional recipe, that we usually make at home. We use gram flour and rice flour in the ratio of 2:1. It is mostly made during functions. We make it in bulk quantity to share it with neighbours. The recipe in this blog is actually the measurement of 1/4 of the recipe that we’ve made. This measurement serves 2.

INGREDIENTS FOR RIBBON PAKODA:

• GRAM FLOUR – 2 CUPS
• RAW RICE FLOUR – 1 CUP
• DRY RED CHILLIES – 3 NOS.
• GARLIC (PEELED) – 2 NOS.
• GHEE – 1 TSP
• ASAFOETIDA – 1/4 TSP
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING
• OIL – FOR FRYING

PREPARATION OF INGREDIENTS:

• Soak the red chillies in water for 15 to 20 minutes.
• After 15 to 20 minutes, add the red chillies and garlic to a blender, and blend it into fine paste.

HOW TO MAKE RIBBON PAKODA:

• In a large mixing bowl, add 2 cups of gram flour, 1 cup of rice flour and 1 tsp of ghee. Also, add the blended chilly garlic paste.

• Add little water at a time and mix everything well.

• Mix it to a thick dough. It shouldn’t be too soft or too hard.

• Grease some oil in the ribbon pakoda maker.

• Roll required amount of the dough, and place it into the ribbon pakoda maker. Fill it up to 3/4 th of its quantity.

• Meanwhile, heat a large kadai/wok, and add oil to it. Since, it is deep fried, this recipe requires a lot of oil. I’ve used 1 litre of oil.

• Let the oil gets heated completely. Add a drop of the dough to the oil. The dough has to rise to the top and start to bubble. This is the perfect temperature.

• Place the ribbon pakoda maker over the kadai, and press it.

• Move the ribbon pakoda maker, so that the dough doesn’t fall at the same place. Press it as much as the kadai/wok can hold. Add a maximum of just 2 layers. Adding too many layer won’t let it cook completely.

• At medium-high flame cook it for 2 to 3 minutes on one side. Then turn it. Cook it until it turns crispy and light golden brown in color.

• Meanwhile, keep a strainer ready.

• Once it turns to light golden brown in color, filter the oil and, transfer it to the strainer.

• Repeat the process with the remaining dough.
• After 2 minutes, transfer the ribbon pakoda to a tissue. This helps to remove the excess oil.

• It can be broken into small bite sized pieces and can be stored in an airtight container.

• Fry few curry leaves in the oil, and add it as a garnishing.

YUMMY, CRISPY AND DELICIOUS RIBBON PAKODA IS READY.

PRO TIPS:

• The dough shouldn’t be too soft or too hard.
• The oil has to be at a definite temperature. Check for the temperature of the oil before adding the ribbon pakoda. If the temperature of the oil is too low, the ribbon pakoda might soak up a lot of oil. If the temperature is too high, the ribbon pakoda can turn brown really quick and doesn’t really cook well.
• While pressing the dough in the kadai, make sure to add a maximum of just 2 layers. Adding too many layers won’t let the dough cook completely.
• Cook it for at least 2 to 3 minutes on one side and then turn it. Turning it before it’s cooked, might break the dough.