| Cooking Time : 20 mins |
| Difficulty: | 
|
 |
| Quantity | INGREDIENT |
|---|
1 cup |
Rice flour |
| 1/2 cup | Besan / chickpea flour / Gram flour / கடலை à®®ாவு |
| 1 Tbsp |
Butter
|
| 1 tsp | Sesame seeds |
| 1 tsp |
Chili powder
|
| 1/4 tsp | Hing / Asafoetida / காயம் |
| 1 cup |
water (approximately )
|
| Salt to taste | |
Oil for Frying
|
|
Cooking Method |
Step 1) Combine rice flour, besan (கடலை à®®ாவு ) ,chili powder, Sesame seeds(எள்ளு) you can also use cumin seeds if you like, Hing (காயம்) , Butter and salt in a mixing bowl and mix everything.
once all the ingredients are well combined gradually add water and form a firm and a non-sticky dough.Don't add too much of water at once add little at a time and form a dough.
Step 2) This is the attachment we need for making the ribbon Pakoda. Fill the dough in a murukku mold (Idiyappam mold).Check the temperature of oil.Oil should be in a medium heat,to check the temperature if you drop a small portion of the dough it should float immediately on the surface of the oil.If it stays down for a long time then the oil is not hot enough. And at the same time if the temperature of the oil is very hot then the pakodas may get burnt soon and will be very hard.
Step 3) Gently rotate the handle and fry the murukku until golden. Do not press the dough in the same place gently move your hands in circular motion and fry the murukku. If it accumulates in the same place then the pakodas will not be fried evenly and they wont turn crispy.If they are not fried properly then the pakodas will turn soft soon and wont stay crispier.
Step 4) Once they are golden on the one side flip it to the other side and cook until the bubble cease.
Then drain the excess oil and after the pakodas comes to room temperature store them in an air tight container and serve whenever required.
Our Delicious Crunchy Ribbon Pakodas are ready to be served with some Cardamom tea.Happy Cooking dear friends !!!!
Ribbon Pakoda is a timeless tea-time favorite of mine, perfectly crispy and ideal for pairing with a cup of cardamom tea. The delightful crunch and savory flavor make it an absolute must-have on a rainy evening, enjoyed with a bowl of this snack and a warm cup of tea. I usually prepare it on Friday evenings to enhance our weekend movie nights. In my hometown of Nagercoil, we call it Olai Pakoda, while in some parts of Tamil Nadu, it's known as Nada Recipe. If you're looking for more great snack ideas to enjoy during your movie nights, consider checking out the Pikashow app for a safe and enjoyable streaming experience.
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