Monday, November 12, 2012

Recipe : Ribbon Pakoda




Ribbon Pakoda has been an all time favorite and a must for Diwali in most Tamil households for a long time.  It is called ribbon Pakoda as the snack looks like a ribbon.

There are different recipes for this and they all come out equally tasty. My dear sister has this mouth watering combination of ingredients:

Raw rice  : 5 cups
Fried dal  : 1 cup

Wash and dry the rice. Dry roast the dal until a nice aroma arises. Get the rice and dal milled together. This is the basic flour.

The other combinations are:

1)  Besan        : 2 cups
     Rice flour  : 2 cups

2)  Besan        : 1 cup
      Rice flour : 2 cups

3)  Besan              : 1.5 cups
     Fried dal flour : 0.5 cup
     Rice flour        : 2 cups

I have tried all the above combinations with good results.

On to the recipe:

Flour as per any one of the combinations above
Red chilli powder    : 1 or 2 tsp as per taste
Hing                         : 1 tsp
Salt                           :  to taste
Butter                       : 2 tbsp
Black sesame seeds  : 2 tsp
Oil                            : for frying

Method:

Beat the butter and salt together until fluffy. Soak the hing powder in a little water. Mix the flour and red chilli powder in a wide mouthed pan or plate. Add the butter-salt mixture, soaked hing, and sesame seeds. Add water as required and knead to a soft and stiff dough.



Heat the oil. When the oil starts smoking, press the dough into it using the 2 slits plate. Remove from oil when done.
 
Enjoy!        



10 comments:

Ruchi Indu said...

Wow the pakoda looks inviting. Happy Diwali patti.

pramod said...

Hi patti, sorry for the dumb question, but what type of dal is to be used?

Prathima said...

Is fried dal same as pottukadle?

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prerna said...

dropped in just to say missing you mami, do blog when you find time. :)

JAYASHREE said...

Not heard from you. Please write something

sanjana reddy said...

Its my favourite snack item.. Thanks a lot for posting this.. For more recipes check at
Recipes

Anonymous said...

mami,

i used the third combination with good results. except, as i was pressing the dough through the naazhi, the ribbon kept splitting up into thin threads.

i mixed the butter into the dry ingredients. then, i added water to make dough separately for each batch. did i do something wrong? why does it keep splitting like this?

abhi

Ammupatti said...

Hi Prerana and Jayashree

Thanks for the concern.

Happy Vishu.