- Created on 28 September 2009
- Written by Archana Doshi
Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Typically get prepared during Diwali and festive seasons, but there is not reason not to make it any other time. Savor them with your cuppa and its sure to become a teaser.
A special equipment called "Sev Sancha" or a "Murrukku Maker" typically made out of brass is required to make these. This machine gets passed on from one generation to another and lasts a life time. Can be found in most Indian Stores outside India. Each Sev Sancha has mutliple press attachments and one such is an attachment to make these ribbon pakoda's as shown in the picture below.
Alternative Ways to Flavor them:
- Add garlic powder to the batter
- Add crushed black peppers
- Use you imagination to make any flavor of sev you desire.
Makes: about 10 cups of ribbon pakoda or little over 1/2 kg.
2 cups of besan/gram flour
1 cup of rice flour
1/4 cup of urad dal flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1/4 cup butter
Salt to taste
Sunflower Oil for deep frying
Combine all the ingredients except water, until you get course crumbs. Gradually add water to make it a stiff dough and smooth dough.
Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.
Heat oil in a frying pan, until hot.
Fill in the dough into the press. Press out thin strips of the dough into the hot oil. Only press in enough to cover the oil. These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side. Once the ribbons starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.
Press the remaining batches of the dough in the similar manner. Cool the entire ribbon pakodas and store in air tight containers.