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 Diwali and Krishna Jannmashtami but really you don’t need an occasion to make this. It’s a simple snack that takes no time at all to make. You do however need the nazhi or press with the Ribbon Pakoda Jaali or mold to make this. But that’s as complex as it gets. Don’t believe me? Read my food story – AMMA INIKKI RIBBON PAKODA PANNINA (AMMA MADE RIBBON PAKODA TODAY) and see for yourself!
RECIPE FOR RIBBON PAKODA – YIELDS 5 CUPS
- Rice Flour – 2 cups
- Gram Flour/Besan/Chickpea flour – 1 cup
- Red Chilli powder – 1.5 tsp
- Salt – 1.5 tsp
- Hing – 1/4 tsp
- Butter – 2tbsp
- Water – < 1.5 cups
- Oil – for frying
- Heat oil in a heavy – bottomed kadai.
- Add the rice flour, gram flour, salt, red chilli powder and hing into a bowl mix well. Add the butter and massage it into the flour and spices. Now add water and pull it into a smooth and soft dough. It took me less than 1.5 cups to get there.
- Insert the Ribbon Pakoda mold into the press. Push a ball of dough into the press and put the lid on. Refer pic below to see the press and the mold that I’ve used.
- 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.
- Press some dough in 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
- After a minute or so, flip the pakoda. Cook until done and crispy.
- Repeat with the remaining dough. Enjoy.