Ribbon Pakoda also known as Ola pakoda/Ottu pakoda/Ribbon muruku is another variety from the murrukku family. It has pretty much the same ingredients as in murukku but varies slightly in proportion.
As the name suggests the dough is squeezed in the shape of a ribbon with a nozzle specifically for making ribbon pakodas that comes with the murukku press .
As the name suggests the dough is squeezed in the shape of a ribbon with a nozzle specifically for making ribbon pakodas that comes with the murukku press .
There are certain sweets and savories that are a must during diwali and ribbon pakoda is one such item. When i was a kid i have seen them being made in large quantities and distributed among friends and families.It was such fun to watch all the sweets and snacks being made during the festivals.
RIBBON PAKODA
By Sathya Sankar
Yeilds 4cups
INGREDIENTS
- 2 cups rice flour ( idiyappam flour )
- 1 cup besan flour/chickpea flour/kadalia maavu
- 1/4 cup roasted gram dal flour/pottukadalai maavu
- 2 tablespoons hot oil
- 1 teaspoon asafetida
- 2 teaspoons ajwain/omam
- 2 teaspoons sesame seeds
- 1 tablespoon garlic paste (optional)
- 1 tablespoon red chili powder
- salt to taste
- oil, for deep frying
METHOD
- In a wide bowl, sieve all the flours. Add in the asafetida, ajwain, sesame seeds, red chillies powder and salt, mix well to combine.
- Add the garlic paste and hot oil, mix well to incorporate.
- Add water little by little and make a soft dough, cover and set aside.
- Heat oil in a heavy bottomed pan, the oil should be medium hot.
- Check the oil by dropping a tiny ball of dough, if it rises to the top then the oil is ready.
- Grease the murrukku press and fill it with the dough.
- Squeeae the dough into the hot oil, do not overcrowd the pan.
- Let it cook on one side and then turn it over and cook until it is crisp and golden and the oil seizes.
- Drain on to paper towel and repeat with the remaining dough.
- Once all the pakodas are fried, store them in an airtight container. It keep well for a week.
NOTES
- Adding garlic paste is optional, but it gives a nice flavour to the ribbon pakoda.
- While frying the ribbon pakoda the oil should be in correct temperature, if the oil is too hot the pakodas will turn golden on the outside and raw on the inside, if the oil is not hot enough then it will soak up oil and will not crisp up.
- You can adjust the quantity of chillies powder to your liking.
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