Ribbon Pakoda

Ribbon Pakoda Recipe
  • Snacks
  • Servings
  • 2Spicy
  • 40 MinsCook Time
  • Cuisine : South Indian
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  • ½ cup of Rice Flour (idiyappam flour)
  • ½ cup of Besan (gram flour)
  • ½ teaspoon of Red Chilli Powder
  • ¼ tsp of Asafoetida (hing, perungayam)
  • Salt to taste
  • Oil for deep frying


Kadai, Bowl, Spatula

Step By Step Method

  • Step 1

    Prepare your ribbon pakoda press by choosing the right disc for it, the one with thin slits.

    Step 2

    Mix together the besan, rice flour, chilli powder, hing, and salt in a wide bowl.

    Step 3

    Heat oil for deep frying. Once it's hot, take 2 teaspoons of oil and add to the flour mixture.

    Step 4

    Mix with your fingertips until the oil is incorporated into the flours.

    Step 5

    Now add water little at a time until you get a dough that's supple and moist. Be careful not to add too much water at this stage.

    Step 6

    Take a tennis ball-sized amount of dough and create a log out of it. Transfer to the pakoda press.

    Step 7

    To check if the oil is hot enough, add a small ball of dough into it. If it immediately sizzles up, the oil is ready.

    Step 8

    Press the pakoda directly into the hot oil using a circular motion.

    Step 9

    Once the pakoda stops sizzling too much and the oil calms down, gently flip them over so that both sides get cooked evenly.

    Step 10

    When the ribbon pakoda turns into golden brown colour, take them out and drain them on a plate lined with paper towels.

    Step 11

    Proceed with the same steps for the remaining batter.

    Step 12

    Let them cool completely before storing in airtight containers.

    Step 13

    Tastes best within 4 days of making it. Serve with hot tea.

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