Ribbon Pakodam

Ribbon Pakoda is a crunchy and quick South Indian savory snack made using Rice flour, gram flour and seasonings.

It’s popularly made during festivals such as Deepavali and Krishna Jannmashtami, but really, you don’t need an occasion to make this. It’s a simple snack that’s a snap to make and eat. You do however need the nazhi or press inserted with the Ribbon Pakodam Jaali or mold/shape to make this. But that’s as complex as it gets. Don’t believe me? Read my food story – AMMA INIKKI RIBBON PAKODAM PANNINA (AMMA MADE RIBBON PAKODAM TODAY) and see for yourself!

RECIPE FOR RIBBON PAKODA – YIELDS 5 CUPS

INGREDIENTS

1. Rice Flour – 2.5 cups
2. Gram Flour/Besan/Chickpea flour – 1 cup
3. Red Chilli powder – 2 tsps
4. Salt – 1.5 tsp
5. Hing – 1/4 tsp
6. Butter – 2tbsp
7. Hot oil – 4 tsps
8. Water – < 1.5 cups
9. Oil – for frying

METHOD

1. Heat oil in a heavy – bottomed kadai/wok.
2. Add the rice flour, gram flour, salt, red chilli powder and hing into a bowl and mix well. Add the butter and massage it into the flour and spices. Now split the mixture into 4 parts.
3. Take one part, drizzle a tsp of hot oil. Mix well. Pull it into a smooth and soft dough with enough water.
4. Insert the Ribbon Pakoda mold into the press. Push the ball of dough into the press and put the lid on. Refer to pic below to see the press and the mold that I’ve used.
5. By this time the oil should’ve heated up. Check by adding a tiny speck of dough into the oil. The oil should bubble and the dough should immediately come to the top.
6. Press some dough in a circular motion to fill the surface of the oil. Do not overcrowd the Kadai. The dough should be easy to press. If not add a little more water to the dough. Turn the heat up. While the pakodam is cooking, repeat step 3 with the second part of the flour mixture.
7. After a minute or so, flip the pakodam. Cook until done and crispy.
8. Repeat with the remaining dough. Enjoy.
   

NOTES

1. Instead of making the dough 4 times, you pull the entire bowl of flour+spice+butter mixture into a soft dough at once. If you choose to do this, keep the dough covered with a damp cloth while making the pakodam otherwise the dough will get dried out and it’ll be hard to press the dough into the hot oil.