📝 About This Recipe
A quintessential South Indian tea-time snack, Ribbon Pakoda (also known as Ola Pakoda) is beloved for its addictive crunch and delicate, melt-in-the-mouth texture. Crafted from a perfectly balanced blend of rice flour and gram flour, these savory ribbons are infused with the warmth of cumin, the heat of chili, and the aromatic punch of asafoetida. Whether it's for a festive Diwali celebration or a rainy afternoon, these golden strips offer a symphony of traditional flavors in every bite.
🥗 Ingredients
The Flour Base
- 2 cups Rice Flour (fine quality, preferably idiyappam flour)
- 1 cup Besan (Gram Flour) (sifted to remove lumps)
- 2 tablespoons Fried Gram Flour (Pottukadalai powder) (finely ground and sieved)
Spices and Aromatics
- 1.5 teaspoons Red Chili Powder (adjust for desired heat)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a vibrant golden-red color)
- 1/4 teaspoon Asafoetida (Hing) (strong variety preferred)
- 1 teaspoon Cumin Seeds (Jeera) (can be substituted with carom seeds/ajwain)
- 1 teaspoon Salt (or to taste)
Texture and Frying
- 2 tablespoons Butter (unsalted and softened at room temperature)
- 1.25 cups Water (added gradually as needed)
- 3 cups Vegetable Oil (for deep frying)
- 1 tablespoon Hot Oil (to be mixed into the dough for extra crispness)
👨🍳 Instructions
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1
Begin by sifting the rice flour, besan, and fried gram flour together into a large mixing bowl to ensure there are no lumps, which is crucial for a smooth extrusion.
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2
Add the red chili powders, salt, asafoetida, and cumin seeds to the flour mixture. Whisk well to distribute the spices evenly.
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3
Incorporate the softened butter and one tablespoon of hot oil into the dry ingredients. Rub the fat into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
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4
Gradually add water, a little at a time, and begin kneading. You are looking for a dough that is soft, smooth, and non-sticky.
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5
The dough should be pliable enough to press through the mold easily but firm enough to hold its ribbon shape. Cover the dough with a damp cloth to prevent it from drying out.
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6
Heat the 3 cups of oil in a wide, heavy-bottomed kadai or deep fryer over medium-high heat. To test if it's ready, drop a small piece of dough; it should sizzle and rise to the surface immediately.
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7
Grease the inside of your 'Murukku Press' (kitchen press) and fit it with the 'ribbon' or 'flat slit' disc.
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8
Fill the press with a portion of the dough, leaving a little space at the top, and close the lid tightly.
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9
Carefully press the dough directly into the hot oil in a circular motion, forming 2-3 layers of ribbons. Do not overcrowd the pan.
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10
Fry on medium heat. Initially, the oil will bubble vigorously. Do not touch the pakoda for the first 30 seconds to allow the shape to set.
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11
Gently flip the pakoda using a slotted spoon and fry the other side until the 'shhh' sound of the oil subsides and the ribbons turn a beautiful golden brown.
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12
Drain the pakoda using a slotted spoon and place them on a tray lined with paper towels to absorb any excess oil.
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13
Repeat the process with the remaining dough. Once the pakodas have cooled completely, gently break the large circular clusters into smaller, bite-sized strips.
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14
Store the cooled Ribbon Pakoda in an airtight container to maintain their crispness for up to 2-3 weeks.
💡 Chef's Tips
Always sift your flours to prevent the press from clogging and to ensure a light texture. If the pakoda is too hard, add a little more butter to the dough; if it is absorbing too much oil, the dough might be too soft or the oil not hot enough. For a different flavor profile, you can substitute cumin with carom seeds (ajwain) or even add a teaspoon of garlic paste (strained) to the water. Ensure the oil temperature remains consistent; if it gets too hot, the pakodas will brown outside but stay raw inside.
🍽️ Serving Suggestions
Serve alongside a steaming cup of South Indian Filter Coffee or Masala Chai for the perfect afternoon break. Pair with other savory snacks like Mixture or Karaboondi during festive celebrations. These make an excellent crunchy side dish for a simple meal of Sambar Rice or Curd Rice. Pack them in school or work lunchboxes as a delightful midday treat.