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Ribbon pakoda recipe

Traditional crispy South Indian Ribbon Pakoda / Ola Pakoda recipe made with rice flour and besan.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Snack
Cuisine: Indian
Keyword: diwali snacks, Easy diwali snacks, Ola pakoda, Ribbon pakoda, Ribbon pakoda recipe
Servings: 4
Author: Chitra

Ingredients

Main Ingredients

  • 1 cup Rice flour (approx. 150 g / idiyappam flour)
  • ½ cup Besan flour / Kadalai maavu (approx. 60 g)
  • 1 tbsp Melted butter or soft butter (at room temperature)
  • ½ tsp Asafetida / Hing
  • 2 tsp Pepper powder or red chilli powder
  • 1 tsp Sesame seeds
  • Salt as needed
  • Water as needed
  • Cooking oil to deep fry

Instructions

  • In a wide bowl, take the rice flour, besan, hing, pepper powder, salt and butter at room temperature. Mix well. Butter should be mixed well with the flour. You can use Kashmiri red chilli powder instead of pepper powder but the color of ribbon pakoda comes out golden brown.
    ribbon-pakoda-step1
  • Add water little by little and make a smooth, non-sticky dough. Make sure the dough is not too tight/dry or too wet. Take the ribbon pakoda mould (achu) and place a ball of dough inside the press.
    ribbon-pakoda-step2
  • Heat oil to deep fry. When the oil becomes hot, drop a pinch of dough; if it rises immediately, temperature is just right. Simmer the flame and press the mould over hot oil in a circular manner. Let it cook on one side till bubbles cease. Flip it and cook till the sizzling sound stops. Remove and drain on a tissue. Adjust the flame whenever needed.
    ribbon-pakoda-step3
  • After it is cooled down completely, break into pieces and store in an airtight container. This snack takes one day to infuse all the flavors and tastes, and smells best the next day!

Notes

  • You can replace pepper powder with a tsp of red chilli powder and hing with smoothly ground 1.5 tsp of garlic paste.
  • While making dough, do not add more water and make too sticky dough. Ribbon pakoda will break into pieces in oil and you will get serrated edges.
  • If you make very tight dough, it will be very difficult to press. So make it perfect.
  • Do not reduce the quantity of rice flour. You will not get crispy pakoda.
  • You can replace butter with ghee or hot oil. But butter gives the best result.
  • If you do not deep fry all the batches properly, it will make the entire snack soggy the next day. So deep fry them by adjusting the flame correctly.
  • It tastes best the next day with all its flavor and crispness.