Thursday, 29 August 2019

Ribbon Pakoda/Ribbon Karasev –Method 3 -Krishna Jayanthi/Gokulashtami Special/Diwali Special Snacks/Easy Diwali Snacks/Easy Tea time Snacks


Hello Friends,

Today, I am going to share the third version of Ribbon Pakoda/Karasev or Ola Karasev, I made for Krishna Jayanthi. Do check out the Ribbon Pakoda -1 and Ribbon Pakoda -2 which I have posted earlier. You can make this easy Ribbon Kara sev in about 30 minutes and serve it as evening snacks or you can make it for special occasions like Krishna Jayanthi, Diwali etc. Do check out other interesting Diwali Sweets and Snacks here in this link. Meanwhile try out this delicious, crunchy and tasty Ribbon Karasev and post your comments.

Here's how to make Ribbon Pakoda with step by step photos...

Ingredients

2 cups
Fried Gram Powder/PottuKadalai Maavu
½ cup
Besan Flour/Kadalai Maavu
½ cup
Sesame Seeds/Vellai Ellu
1 tsp
Red Chilli Powder
1 ½ tsp
Salt
As needed
Melted Ghee
3 tbsp
Asafoetida/Perungayam Powder
¼ tsp
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Author: Priya Anandakumar

Method

Grind the roasted pottukadalai/fried gram in a dry mixer to a fine powder. Sieve the pottukadalai powder and keep it aside.


In a deep bowl add rice flour, fried gram powder, besan flour, salt and mix well.


Now add red chilli powder, sesame seeds and mix thoroughly.


Add the melted ghee, asafoetida/perungayam mix well so that the ghee is spread evenly throughout.

Add water little by little and mix the flour together really well to make a soft dough.

Heat oil in a kadai for deep frying the ribbon pakodas. Grease the murukku press with oil Fill the press with 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.


Press the dough directly into the hot oil. Cook the ribbon/nada pakodas in medium flame on both sides and wait for the ‘shh’ sound to stop or until they turn golden color.

Remove it from the oil and drain it on a paper towel.


Let the ribbon pakoda cool down, and then transfer it to an airtight container for later. Similarly press and cook the rest of the dough.

Yes, delicious, crispy, crunchy and tempting ribbon/nada/ola pakoda is ready to be enjoyed.

Store them in airtight containers.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes of Tamil Nadu from my kitchen.

Suggestions:

I have added ghee when making the dough, instead you can use hot oil or butter.

I have red chilli powder, you can replace it with finely crushed pepper powder.

Always cook in a medium low flame.

When making large quantity, divide the dry flour to four portions, then add water to one portion and make dough. Then after making ribbon pakoda, mix the next portion and make the ribbon pakoda and so on. This is to avoid the dough from getting dried up. If at all you have mixed all the flour then cover it with wet cloth and start making the ribbon pakoda.

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Have a great day and enjoy.


Until then I am Signing off…

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Priya Anandakumar

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