Ribbon
Pakoda is another delicious, crispy, crunchy and a traditional snack prepared
during Diwali and Krishna Jayanthi. The name is really very interesting because
these pakodas are long like a ribbon(nada in Tamil) and also in most of the
houses it is also called ola/ottu pakoda because they are crispy and crunchy.
There are different variations in making this ribbon pakoda, this is the
easiest version that can be done easily and quickly. I am planning to share the
other variations with garlic and sesame seeds in my future post hopefully
before Diwali. My mom prepares murukkus, ribbon pakoda, oma podi etc during
Diwali, Krishna Jayanthi and other special occasions. I carry out
the same tradition of making all these during these special days and see to
that I don’t break this tradition every year. Meanwhile, do check out other interesting Diwali Sweets and Diwali Snack varieties here.
Here’s
how to make Ribbon Pakoda/Nada Pakoda with step by step photos…
Ingredients
2 cups
|
|
Besan flour/Kadalai maavu
|
1 cup
|
Red chilli powder
|
1 ½ tsp
|
Asafoetida/Hing/Perungayam
|
One pinch
|
Oil [hot]/Melted ghee
|
2 tbsp
|
Salt
|
As needed
|
Oil
|
For deep frying
|
Preparation time: 10 minutes
Cooking Time: 25 minutes
Author: Priya Anandakumar
Method
In a
deep bowl add rice flour, besan flour, red chilli powder, salt, oil and mix
well until combined really well.
Add
water little by little and make a soft pliable dough. If the dough is hard then
it will not come out of the murukku press.
Heat
oil in a kadai for deep frying the ribbon pakodas. Grease the murukku press
with oil and use the acchu as shown in the photo. Fill the press with the dough
and close it tightly.
Check
if the oil is hot enough by dropping very small piece of dough, if it floats on
top immediately with a sizzle then the oil is ready for frying.
Press
the dough directly in to the hot oil. Cook the ribbon/nada pakodas in medium
flame on both sides and the ‘shh’ sound stops or until they turn golden color.
Remove
it from the oil and drain it on a paper towel.
Let the
ribbon pakodas cool down, then transfer it to an airtight container for later.
Similarly
press and cook rest of the dough.
Super
delicious, crispy and crunchy Ribbon/Nada/Oala/Ootu Pakoda is ready.
Thank
you all for visiting my blog, please come back again for more traditional and
authentic recipes of South India.
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Until
then I am signing off…
yummy and perfect. It is in my to do list from long before....will make soon...:)
ReplyDeletetoday's post:
http://sanolisrecipies.blogspot.in/2013/08/litti-mixed-chokha-with-hara-dhaniya.html
Supera irukku ribbon pakoda priya...
ReplyDeleteLooks so very inviting dear, lovely ribbon pakodas..
ReplyDeleteI am bookmarking this recipe, will ask mum to read it and make it for me..
ReplyDeleteKeep in touch,
www.beingbeautifulandpretty.com
http://instagram.com/beingbeautifulpooja
very very crispy ribbon pakoda dear :) didn't know ribbon pakoda had so many names :) looks super delicious and crispy :)
ReplyDeletelooks crispy,i too wish to make it
ReplyDeleteyummy........ONGOING EVENT :SYS EVENT - BEETROOT & SPINACH
ReplyDeleteNice tea time snack
ReplyDeletePerfect ribbon pakodas
ReplyDeleteHey, those look perfect and crispy.......I too made it the other day and have stocked up :) It is weird though, but I love having it with coke :P
ReplyDeleteIt's one of my kid's favorite. Love ribbon pakoda, aka ottu pakoda..
ReplyDeleteIts a wonderful welcome, that crispy bite with awesome spicy punch.
ReplyDeleteரிப்பன் பக்கோடா சூடாக சுவையாக கரகரப்பாக வாயில் போட்டால் கரைவது போன்ற பதத்தில் காட்டியுள்ளதும், செய்முறைகளும் அருமையோ அருமை. மனம் நிறைந்த பாராட்டுக்கள். நல்வாழ்த்துகள். ருசிமிக்க பகிர்வுக்கு நன்றியோ நன்றிகள்.
ReplyDeleteThey look so perfect.. I loved to munch on oil fried goodies.. :) I'm drooling
ReplyDeleteCrispy ribbon pakoda ......Pass me some :)
ReplyDeleteWonderful ribbon pakoda, wud luv to have some :)
ReplyDeleteLovely ribbon pakoda,., perfectly made
ReplyDeleteThey look wonderful Priya ! simply superb !
ReplyDeletecrispy snack , looks delicious.
ReplyDeleteThank you very much every body for your lovely lovely comments...
ReplyDelete