Ribbon Pakoda is another savory item popular in South India. It is a savory made with gram flour and rice flour and we can call it as a Murukku variety. Since it is formed like a ribbon (flat and thin), it is called as Ribbon Pakoda. It is a must have savory during the festival times and it is one of the must have savory item among the various savory items made during Deepavali. It goes well with a hot cup of tea and coffee. It is a very popular savory item available in almost all the sweet and snack shops in Tamilnadu, Kerala and Andhra Pradesh. It is very simple to make. Let us see how.
Ingredients:
Gram Flour (Besan) – 2 cups
Rice Flour – 1 cup
Salt – to suit taste
Cumin Seeds – 1 tsp
Asafoetida – 1/8 tsp
Red Chilli Powder – ¾ tsp
Turmeric Powder – 1/8 tsp
Garlic Paste – ½ tsp (optional)
Hot Oil – 2 tbsp
Oil – for deep frying
Method:
Take the Gram Flour in a big mixing bowl. Add the Rice Flour, Salt, Cumin Seeds, Asafoetida, Red Chilli Powder and Turmeric Powder. Add Garlic Paste (This is optional, you can avoid it also). Heat the Oil (2 tbsp) and add. Mix well. You can adjust quantity of Chilli Powder, Salt etc at this stage.
Add little water and mix to form a soft dough. Knead well to make non-sticky stiff dough.
Grease a Murukku maker with Oil. Place the Ribbon Pakoda disc and fill the dough in the barrel of the Murukku maker.
Heat enough Oil in a pan for deep frying. Press the dough in the Murukku maker to fall into the Oil directly in a single layer on the surface of the Oil.
The Ribbon Pakoda will start sizzling and bubbling. Once the bubbles reduce, flip the Pakoda and fry till the bubble stop completely. Take out with slotted wide spoon, allow the Oil to drip back to the pan and transfer the Pakoda to a paper towel so that excess Oil is absorbed by the paper towel. Allow it to cool. The tasty Ribbon Pakoda is ready. Store them in an air tight container.
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