Ribbon pakoda is also known as Nada Thenkuzhal, which is plays a most important dish in every south Indian’s Diwali list. This is the 4^th one in my Diwali list. This is one of the best tea time snack. Let us move on to the recipe…

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Taking it to Fiesta Friday #142 hosted by Angie@thenovicegardener.

Ribbon Pakoda / Ribbon Murukku

Ingredients:

• Rice flour – 1 cup
• Besan flour – ½ cup
• Split gram dal – 3 tbsp
• Butter – 1 ½ tbsp
• Chilli powder – 1 tsp
• Garlic paste – 2 tsp
• Cumin seeds – ½ tsp
• Salt to taste
• Oil for deep fry

Making of Ribbon Pakoda / Ribbon Murukku / Ola Pakoda –

Preparation:

• Grind the split gram dal to a fine powder. Keep it aside.
• Grind garlic to fine paste by adding very little water else use garlic powder.
• Take all the rice flour, besan, split gram flour, cumin seeds, garlic paste, chilli powder, butter and salt. Mix all these together.
• Pour water little by little and mix it well to form soft dough.
• Heat oil in a kadail
• Take the press and take the right mould and rub with oil on the sides. Fill in the press with the dough for the ¾ th portion.
• When the oil is too hot. Press the dough to the oil and turn over the sides when the bubble ceases and cook again till the bubbles ceases.
• Drain it in a tissue paper, bring it to room temperature and store it in an air tight container.
• Repeat the same for other dough also.

This goes out well with tea and coffee as a tea time snack. This  can be prepared in a large amount and stored in an airtight container for a week.

Ingredients all together

Dough ready to press

Dough releasing from the press to the oil

Ribbon pakkoda / Nada Thenkuzhal

Note:

• You can also add pepper powder instead of chilli powder and chilli flakes instead of chilli powder.
• You can also use garlic powder instead of garlic paste.
• You can also use sesame seeds along with the cumin seeds.