Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali, Pongal snacks or crisps

Ingredients

• Ragi flour [Kezhvaragu maavu, Finger millet flour] – ¼ cup
• Gram flour [Besan, kadalai maavu]– ¼ cup or 3 to 4 tbsp
• Rice flour [Arisi maavu, chawal ka atta ]– 2 tbsp
• Roasted gram [pottukadalai, porikadalai] – 2 tbsp
• Peppercorns – 4
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Asafetida [Perungayam ]- ¼ tsp
• Butter – 1 tbsp
• Oil for deep frying
• Salt to taste
• Water as needed

Preparation Method

• In a mixer jar add roasted gram & peppercorns grind to smooth powder. Then sieve to avoid lumps.
• In a bowl add ragi flour, rice flour, gram flour, pottu kadalai podi/ powder, asafetida, turmeric powder, red chilli powder, salt & ghee mix well
• Then add water mix well & knead it & make soft dough [It should be soft & non sticky].
• Pour 1 tbsp of oil cover it & keep it aside.
• Heat enough oil in a pan, take ribbon pakoda mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press or squeeze over the oil & deep fry till crisp on medium hot oil.
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]
• Then store it in an airtight container use within 5 days.

How to make Ragi ribbon pakoda Video

How to make ragi ribbon pakoda / kezhvaragu ola pakoda seeval-Step by step photos

Add ragi flour, rice flour, gram flour, pottukadalai maavu, salt, butter, asafetida, pepper powder, turmeric & red chilli in a bowl mix well

Add water, knead it & make soft dough then pour 1 tbsp of oil knead it again.

Fit pakoda mould in the murukku kuzhal then place lemon size dough & squeeze

Heat oil in a pan deep fry pakodas till crisp

Perfectly fried, take it out, & drain on absorbent paper

Kezhvaragu ola pakoda is ready. Store in an airtight container