Ribbon pakoda
Ribbon pakoda, from above
VegTamil Nadu

Ribbon pakoda

Crisp, spicy ribbons pressed from rice flour and besan. Tamil Diwali's crunchiest box.

60 minTime
4 gProtein each
mediumSpice
Diwali bakshanam2 chapters · 1 min read

Make it your way

Grandma's wayRice flour and besan ribbons.
The original
293kcalsame
4 gproteinsame
2 gfibresame
60minutessame

Ribbon pakoda, Tamil Diwali style.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Rice flour1⅔ cups
Besan (chickpea flour, gram flour)¾ cup
Red chilli powder (indian red chili powder)1½ tsp
Butter1½ tbsp, softened
Asafoetidaa pinch
Salt1 tsp
Waterabout 3/4 cup
Cooking oil (vegetable oil)absorbed from deep frying

Method

4 steps
  1. 1Mix rice flour, besan, chilli, asafoetida and salt. Rub in butter till crumbly.
  2. 2Add water slowly and knead into a soft, smooth dough.
  3. 3Fill a murukku press fitted with the ribbon plate and press directly into hot oil.
  4. 4Fry till the sizzling stops and they are crisp. Drain and cool.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Ribbon pakoda: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Paruppu usili40 min
To drink Rose milk10 min
To drink Neer mor8 min
Something sweet Semiya payasam25 min
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