Garlic ribbon pakoda is a popular tea-time South Indian snack recipe perfect. Simple tasty snack recipe is also widely prepared during festive seasons. Great tea-time snacks. Ribbon pakoda is a crispy murukku variety made of rice flour, besan flour, pottukadalai, garlic, and some spices
SHOULD I MEASURE POTTUKADALAI OR POTTUKADALAI POWDER?
The measurement of rice flour is proportional to the roasted gram flour, not the roasted gram.
WHY SHOULD I GRIND GARLIC ALONG WITH FLOUR?
For fine grinding always follow this method. Else you might end up with garlic granules
Murukku maker for Ribbon pakoda
Should I make rice flour at home for ribbon pakoda?
Traditionally ribbon pakoda is made after grinding rice but to make it fast, I have used store-bought rice flour. Choose fine rice flour for the best result. Idiyappam flour can also be used for ribbon pakoda with poondu. Instant homemade crispy ribbon pakoda without compromise in taste.
Can I skip sesame seeds?
I have used white sesame seeds for extra flavor. Instead, You can use black sesame seeds. Ajwain or cumin seeds can also be added, according to your preference. If the ribbon murukku press you use has a thin slit (ribbon-like) line for ribbon pakoda avoid cumin seeds as they might get stuck.
Can I skip butter for ribbon pakoda?
Little butter gives a nice texture and taste to ribbon pakoda but if you are planning to make ribbon pakoda vegan skip the butter and use 2 tablespoon got oil instead of butter.
What should be the consistency of ribbon pakoda dough?
Very hard ribbon pakoda dough makes it difficult to press through the mold, it will impact ribbons to break while it is pressed out through the pakoda pres. Also with too much water in the dough, ribbon pakodas will absorb a lot of oil while frying. Make the right consistency pliable dough
turns hard to press after a few batches
Besan flour and pottukadalai maavu might absorb water and make the dough dry. In that case, sprinkle water and knead.
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, increase the heat
Variation for poondu ola pakoda?
I have used chilli powder instead you use pepper powder. other seasonings of choice can be used.
Shelf Life for poondu ottu pakoda
Ribbon pakoda stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I keep them in stainless dhabba. Let the ribbon pakoda cool completely then close the lid
ingredients
1/2 cup Besan flour 1 cup Rice flour 1/4 cup pottukadalai maavu 1 tablespoon softened butter Required salt 1 tablespoon Hot Oil 1/2 teaspoon asafoetida 1 teaspoon Kashmiri Chilli powder sesame seeds 1 tsp
How to make garlic Ribbon pakoda with step-by-step pictures
Keep oil in a deep pan for frying pakoda Sieve and add rice flour, besan flour, and pottukadalai maavu
Furthermore, add salt and asafoetida; mix well
Add garlic, Kashmiri chilli powder, and 3 tablespoon of sieved flour
Furthermore, add it to the flour mixture
Add sesame seeds and mix well Furthermore, add butter, hot oil, and 1/2 cup of water; mix well
Gradually add water little by little until you form a pliable dough, smooth, non-sticky dough
grease yours hands with little oil and knead the nonsticky, crack-free pliable 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 it into a cylindrical shape out of dough and place the dough inside the maker
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 into 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 them using a slotted ladle and drain the excess oil out
Place it on a colander covered with an absorbent tissue paper/ kitchen towel
