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 4th 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.
- 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 –
- 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.
- 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.