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Ribbon pakoda

instant ribbon pakoda recipe
4.50 from 2 votes
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Ingredients

  • Besan flour - 1/2 cup
  • Rice flour - 1 + 1/4 cup
  • Butter - 1 tbsp softened butter
  • Hot Oil 1 tablespoon + to fry
  • Chilli powder- 1/2 tsp
  • Hing - generous pinch
  • Salt
  • 1/2 teaspoon sesame seeds

Instructions

  • Keep oil in a deep pan for frying pakoda
  • In a wide mixing plate add besan flour, rice flour, salt, chilli powder, and hing; mix well
  • Add butter and mix well. rub and crumble the flour well between your hand
  • Furthermore, add hot oil and 1/4 cup of water; mix well
  • Gradually add water little by little until you form a pliable dough, smooth, non-sticky dough
  • Cover the dough with a damp cloth or damp kitchen towel
  • furthermore, take ribbon pakoda press/mold (straight slit or wavy slit) and fix it to the murukku maker
  • grease the murukku maker with some oil. this prevents the dough from sticking to the mold.
  • Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
  • furthermore, place the other part on top of it and directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil
  • While pressing the ribbon pakoda rotate the press in a concentric circle from the center to outwards similar to making the ribbon pakoda Do not overcrowd the Kadai with ribbon pakoda
  • After adding the murukku, avoid flipping the ribbon immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the ribbon pakoda and fry on the other side
  • Once the sizzling sound stops and the ribbons start to turn golden, remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
  • Similarly, press the remaining dough. For all the batch turn over a couple of times for even frying and fry till they have become light golden
  • If you are doubtful about frying the ribbon directly in oil, firstly press them on a greased ladle and place it on the hot oil
  • release the ladle after 15 seconds and cook both sides (like mentioned above)

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Notes

  1. Let the ribbon pakoda cool down completely then place them in a straight container
  2. If you are pressing the ribbon on the ladle grease the ladle for the first batch, for the subsequent batch you will have the grease from hot oil
  3. Adjust chilli powder according to your taste
  4. Ajwain, cumin seeds, black sesame seed can be added according to your taste
    Always, avoid overcrowding the oil as murukku will not cook from inside
  5. Make the right consistency pliable dough, if the dough is loose ribbon murukku will absorb oil. If the dough is too hard to press it will bread while frying
  6. Since we are frying ribbon murukku they turn a shade extra brown after you remove from oil
  7. You can use wheat flour for healthy pakoda but the taste won't be the same
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