Preparation time - less than 10 minutes
Cooking time - 30 minutes
Serving size - 8 to 10 persons
Ribbon Pakoda is a very famous Indian spicy snack. It is also known as ola pakoda and Nada thenkuzhal. This is one of the most important snacks on Diwali and krishna jayanthi. My mom won't do this on the day of krishna jayanthi but my MIL always makes this on Krishna Jayanthi. I often make this snack(my husband's favorite) in the regular days too. I never fail to do this snack during diwali :)
Besan - 1 cup
Rice flour - 2 cups
Hing powder - less than 1/4 tsp
Ghee - 1 tbsp, if you wish you can add more
Red chilli powder - 1 1/2 to 2 tsps (According to your spice level)
Salt - 3/4 tbsp or as needed
Water - as needed (I used 1 3/4 cups)
Oil - for deep frying
- Heat oil in a pan for deep fry.
- Sieve both the flours in a large vessel. Mix all the above ingredients except oil into fine dough.
NOTE : Dough must be non-sticky and solid. If the dough is not in correct consistency, either it is hard to press or it won't get ribbons continuously.
- Take enough dough into the murukku maker and keep it aside. Use two lined plate in the murukku maker.
- Once the oil gets ready, press dough continuously with a single layered ribbon into the oil using murukku maker. Don't press dough layer by layer, it will get more time to cook and sometimes it fails to get full cook. But the color might be go darker.
- Cook until the bubbles in the oil gets subside. You can adjust the flame according to the need.
- Remove it from the oil to the paper towel.
- After it cools completely, break them into pieces and finally place it into the air tight container.