Ribbon Pakoda Recipe - South Indian Tea Time Snack
Ribbon Pakoda is a crunchy fried savoury snack that is a popular tea time snack in South India. It is easy to make and is usually prepared during festivals.
Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Typically it is prepared during Diwali and festive season.
A special equipment called "Sev Sancha" or a "Murukku Maker" typically made out of brass is required to make these. In most South Indian homes it is passed on from one generation to another and lasts a lifetime. Murukku maker can be found in most Indian Stores outside India. Each Sev Sancha has multiple press attachments and you need to find the right one to make ribbon pakodas.
Serve Ribbon Pakoda as an evening snack with a hot cup of Masala Chai.
Here are more snack recipes to try
Alternative Ways to Flavor them:
- Add garlic powder to the batter
- Add crushed black peppers or ajwain
- Use you imagination to make any flavor of ribbon pakoda you desire.
20 M
40 M
60 M
6 Servings
Ingredients
- 2 cups Gram flour (besan)
- 1 cup Rice flour
- 1/4 cup Urad Dal Flour
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red Chilli powder
- 1/4 cup Butter (Salted)
- Water , as needed
- Salt , to taste
- Oil , for deep frying
How to make Ribbon Pakoda Recipe - South Indian Tea Time Snack
To begin making the Ribbon Pakoda recipe, combine all the ingredients listed above except water, until you get coarse crumbs. Gradually add water to make a stiff yet 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, on medium heat. Deep frying on high heat will brown the pakoda quickly and not crisp it. Fill in the ribbon pakoda dough into the press.
Press out thin strips of the the ribbon pakoda dough into the hot oil. Only press in enough to cover the oil pan.
These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side on medium heat. Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely.
Press the remaining batches of the ribbon pakoda dough in the similar manner.
Cool the Ribbon Pakodas and store them airtight containers.
Serve Ribbon Pakoda as an evening snack with a hot cup of Masala Chai.
