Ribbon Pakoda, also known as ribbon murukku, is a popular South Indian savory snack made from rice flour and chickpea flour (besan). It’s characterized by its ribbon-like shape and crunchy texture. Here’s a detailed recipe to make Ribbon Pakoda:
Ingredients:
- 2 cups rice flour
- 1/2 cup chickpea flour (besan)
- 2 tablespoons butter or hot oil
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon asafoetida (hing)
- Salt to taste
- Oil for deep frying
Instructions:
- In a large mixing bowl, combine the rice flour and chickpea flour (besan).
- Add cumin seeds, sesame seeds, red chili powder, asafoetida, and salt to the flour mixture. Mix well to combine.
- Melt the butter and pour it into the flour mixture. Alternatively, you can use hot oil instead of butter. This helps in making the pakodas crispy.
- Gradually add water to the mixture, little by little, and knead it into a smooth, stiff dough. The dough should be firm enough to hold its shape but still pliable.
- Heat oil in a deep frying pan or kadhai over medium heat.
- While the oil is heating, prepare the ribbon pakoda. Take a portion of the dough and place it into a ribbon pakoda mold or chakli maker fitted with the ribbon pakoda plate. Press the mold to extrude the dough into the hot oil in a circular motion to form ribbon-like shapes. Make sure not to overcrowd the pan.
- Fry the ribbon pakodas in batches until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them onto a paper towel-lined plate to drain excess oil.
- Once all the ribbon pakodas are fried, allow them to cool completely before storing them in an airtight container.
- Serve ribbon pakoda as a snack with a cup of tea or coffee, or enjoy it on its own.
Enjoy your homemade Ribbon Pakoda!
