Ribbon Pakoda Recipe
"Ribbon pakoda recipe is a festival snacks recipe made for Diwali / Janmasthami. This Pakoda recipe has different names like ola pakoda, Aaku pakodi, Nada Pakoda Recipe, nada thenkuzhal, Ribbon Pokkodam. I’m sharing recipe for ribbon pakoda with step by step. Learn How to prepare ribbon pakoda recipe with simple metods now.Since few of friends asking as “ribbon pakoda seivathu eppadi” i’ll share ribbon pakoda recipe in tamil shortly. i love this recipe very much."
NotesTo avoid sour taste of the ribbon Pakoda flour, first make sure that all required items are ready then finally add the rice flour in to the mixture.
Here I used long red chili; according to chili variety the quantity of chili will be vary.
This is an easy Ribbon Pakoda Recipe, can use both idly rice and cooking rice for making this ribbon Pakoda. (Equal quantity)
If the dough becomes tightened means sprinkle some salted water and knead dough again and make ribbon Pakoda recipe.
If you are a cholesterol patient means add dalta or heated oil for making ribbon Pakoda because butter absorbs too much oil in Pakoda. ( for more crispy use more roasted chana dal flour).
Since few of friends asking as “ribbon pakoda seivathu eppadi” i’ll share ribbon pakoda recipe in tamil shortly.
Serves10
Cooking Time30 min
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First soak idli rice in water for 2 ½ hours, then wash and drain the water.
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Switch on stove. Take a fry pan when it is heated add urad dal and fry till we get nice aroma. (Don’t over fry) Transfer urad dal in to a mixer grinder and make a fine powder then sieve it.
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Next add roasted chana dal (pottu kadalai) in a mixer grinder then make fine powder and sieve it.
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In a hot water immerse the red chili for 15 minutes, then drain the water and make a fine red chili paste.
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Grind the idly rice by adding little amount of water and transfer in to a mixing bowl and keep it aside. (Requires a coarse grinding like idly batter consistency)
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In idly rice batter add urad dal flour, roasted chana dal flour, red chili paste, Ajwain, sesame seeds, asafoetida, salt as needed and melted butter. Now mix the ribbon Pakoda mixture carefully and make smooth dough.