Ribbon Pakoda
Ribbon Pakoda is a crispy deep-fried South-Indian snack which can be enjoyed as a teatime snack
Equipment
- Standard Measuring Cups and Spoons
Ingredients
- 2 cups Rice Flour
- 0.5 cup Besan or Gram Flour
- 0.5 cup Fried Bengal gram flour or Pottukadalai flour
- 3 tbsp Unsalted Butter
- 1.5 tbsp Hot Oil
- ½ tsp Asafoetida or Hing
- 2-3 tsp Red Chilli Powder
- Oil for deep frying
- Water to knead dough
Instructions
- Grind pottukadalai or fried Bengal gram in mixer to a fine powder.
- Take Rice flour, besan or gram flour and ground fried Bengal gram in a sieve and sieve all the ingredients together.
- Heat oil in a large kadai while you prepare the dough. Add red chilli powder, salt, asafoetida, butter and hot oil (from kadai) to the flour.
- Add water gradually and knead to a smooth dough. The dough should be softer than chapati dough and must have enough moisture, but not too runny or soft.
- Make sure to use this mould in the chakli maker. Also note to keep the uneven edge towards the inside of the chakli maker. This is important to get smooth edges in ribbon pakoda.
- Take a portion of the dough and transfer to the chakli maker.
- Squeeze ribbon pakoda from chakli maker directly over hot oil. Keep the gas flame medium to low while squeezing.
- Cook ribbon pakoda in medium flame till one side is done.
- Flip over and cook the other side as well on medium flame.
- Ribbon pakoda is cooked once the bubbles settle down completely.
- Transfer to a draining plate. Continue making the remaining ribbon pakodas
- Let the ribbon pakoda cool completely before transferring to an airtight container.
Notes
- It is always best to sieve the flour to get rid of any impurities before deep frying
- You can either use store bought rice flour like Idiyappam flour or home made flour (soaking the rice, drying and then grinding and dry roasting it)
- Make sure that the dough is not too tight and not too thin. If the dough is tight, it might be difficult to squeeze out of the mould, and you might also not get a continuous flow.
- Always cook ribbon pakoda in medium flame to ensure they are cooked through evenly.
- Ribbon pakoda is cooked once the bubbles in oil subside completely. Do not cook any further, as it might introduce a burnt taste.
- Ribbon pakoda continues to change colour once taken out of oil.
- Let the ribbon pakoda come to room temperature before transferring to airtight container. Else the residual heat can make it soggy.