Maida Cake or Maida Biscuit is one of the sweet snack found in all Tamil Nadu Bakeries. A very easy and simple deep fried snack which can be prepared in bulk and stored in an air-tight container for 2 weeks. It is most commonly prepared around Deepavali / Diwali in all south Indian families. Let me share the recipe…
Taking this to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
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Maida Cake / Maida Biscuits
- Maida / All-purpose flour – 1 cup (1 cup = 200 ml)
- Melted Butter – 2 ½ tbsp
- Sugar – 1 ½ tbsp
- Milk – 3 tbsp
- Cooking soda – a pinch
- Cardamom powder – a pinch
- Salt – a pinch
- Oil for deep frying.
Making of Maida Cake / Maida Biscuits –
- Take maida/all-purpose flour, melted butter, sugar, milk, cooking soda, cardamom powder, and salt in a bowl.
- Mix them well with your hands, sprinkle little water and knead it to dough.
- Let the dough rest for 5 to 10 mins, so that the sugar would get melted.
- Meanwhile heat oil in a kadai. Take a small portion of the rolled out dough and roll it in between your palms (lengthwise).
- Chop them into small pieces and deep fry them in oil.
- Cook only in medium flame, so that it would be cooked well else it would be burnt and remain uncooked in the center.
- Drain the oil and remove them from fire.
- Bring it room temperature and store them in an air-tight container for 2 weeks.
Note: Measurement is very important in this recipe, if the butter gets increased it would be flaky and if it gets reduced it would be hard. Also if the sugar gets increased it would be burnt immediately, so take care of the measurements. Make sure only to sprinkle water when you knead the dough.
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…
CLICK HERE for more Diwali / Deepavali recipes and CLICK HERE for more snack recipes.
Taking it to Fiesta Friday #142 hosted by Angie@thenovicegardener.
Ribbon Pakoda / Ribbon Murukku
- 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.
Ingredients all together
Dough ready to press
Dough releasing from the press to the oil
Ribbon pakkoda / Nada Thenkuzhal
- 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.