Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack that is made during Diwali | janmasthami in most houses. My mom and mil make this very often as we all love this in our family. I am sharing the recipe for ribbon pakoda – an easy snack recipe. I have posted another version of ribbon pakoda too. Check out my full collection of Diwali recipes Also, check out our other delicious version of ribbon pakoda recipes. Ola pakkoda, Coconut ribbon pakoda, Garlic ribbon pakoda
In a wide bowl, add the rice flour and gram flour. Add in the red chili powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
Mix this into a soft dough using water.
Use ribbon pakoda achu.
Heat oil for deep frying in a kadai. Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
When it is done on one side flip this carefully using the ladle.
When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel. Repeat this for the remaining dough.
Store this in an airtight container.
Notes: 1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil. 2. Always use fine quality and smooth flour. 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil. 4. If making in bulk, just mix all the ingredients except water. 5. Make the dough in batches to avoid the pakodas getting reddish in color. 6. Fresh ground pepper powder can be used instead of red chilli powder. 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks. 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
Ongoing Event – Festive Food Deepa Hamaree Rasoi -Lavanya My Recent Post: Beetroot Curry Cheers,UmaMy Kitchen Experiments Just tried this today and came out yummy,…..thanks for the recipe…………
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