Ribbon pakoda | Ola pakoda-How to make-Step by step photos & Video

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

If you want something very crispy here is your ribbon pakada. This is the combination of rice, chutney gram and gram flour. Rice flour gives crispiness, peppercorns & gram four give aroma and taste.

Ingredients

• 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
• Ghee – 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.
• In a bowl add 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 Ribbon pakoda/Ola pakoda Video

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

Add roasted gram, peppercorns in a mixer jar finely grind

In a bowl add ground roasted gram gram, rice flour, asafetida, turmeric & red chilli powder

Add ghee and water mix well, knead it, & make soft dough

Pakoda dough is ready

Take pakoda mold plate

In a muruku kuzhal add one handful dough

Heat oil in a pan, squeeze over the oil deep fry both sides till crisp & light brown.

Pakoda is ready take it out & drain on absorbent paper, let it cool for 2 min

Nada pakoda / ribbon thenkuzhal is ready. Store it in an airtight container use within 5 days