RIBBON PAKODA RECIPE/OLA PAKODA-EASY DIWALI SNACKS

Ribbon pakoda is one of the most famous Savouries in Tamil nadu.People call it by different names as Ola pakoda/Oatu pakoda/Ribbon tape/ribbon flowers etc .Most of the tamilians make this during Diwali without fail.Every year my MIL prepare this easy snack recipe along with thenkuzhal & spicy maida biscuit.But I tried this on my own for the first time yesterday asking the recipe from my MIL.I also referred Banumathi mam’s(Food Fun Friends group in facebook) recipe,made few changes and came up with this crunchy,white ribbon tape aka ribbon pakoda.This recipe needs very less butter but it gives crunchy pakoda.As Sendhil is fond of pepper flavor,i used pepper powder instead of red chilli powder.So mine came out super white in color.If u want red colored ones like u get in shops,just replace pepper powder with red chilli powder.I was very happy and completely satisfied in my first attempt itself.We munched it with tea as evening snack.Tasted great ! Do try this yummy,easy snack for Diwali.Not just for diwali,u can make this as an evening snack for your kids when they are back from school.I am sure it will come out very well & everybody will love it.Do refer “Notes” section for beginner’s tips.

Ribbon pakoda recipe

Ribbon pakoda/Ola pakoda recipe for Diwali - Easy,yummy pepper flavored evening snack !

Cuisine: Indian

Category: Snack

Serves: -

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Rice flour - 1/2 cup OR Rice flour - 1/4 cup + fried gram flour - 1/4 cup to get super crispy texture ( I used idiyappam flour) Besan flour/Kadalai maavu - 1/4 cup Softened butter - 1 tsp (at room temperature) Asafetida/Hing - 2 pinches OR Garlic paste - 1/2 tsp Pepper powder - 1 tsp Salt & water - as needed Cooking oil - to deep fry

METHOD

In a wide bowl,take the rice flour,besan,hing,pepper powder,salt & soft butter at room temperature.Mix well.Butter should be mixed well with the flour.( use 1/4 cup of rice flour & 1/4 cup of pottukadalai maavu instead of 1/2 cup of rice flour to get very crispy,melt in mouth texture) Add water little by little and make a smooth,non-sticky dough.Take the ribbon pakoda mould(achu) and keep a ball of dough in the press. Heat oil to deep fry. When the oil becomes hot,drop a pinch of dough.If it rises immediately,temperature is just right.Simmer the flame & press the mould over hot oil in a circular manner.Let it cook in one side till bubbles cease.Flip it and again cook till “ssh“ sound stops.Remove and drain in a tissue.( adjust the flame whenever needed) After its cooled down,break into pieces,store in an air tight box n Enjoy ! This snack takes one day to infuse all the flavour and tastes,smells best,the next day !

Note

For variations,use 1/4 cup of rice flour & 1/4 cup of pottukadalai maavu instead of 1/2 cup of rice flour to get very crispy,melt in mouth texture You can replace pepper powder with a tsp of red chilli powder & hing with smoothly ground 1/2 tsp of garlic paste. While making dough,do not add more water and make sticky dough.Ribbon pakoda will break into pieces in oil & u will get serrated edges. If u make very tight dough,it will be very difficult to press.So make it perfect. Do not reduce the quantity of rice flour.U won’t get crispy pakoda. U can replace butter by ghee or hot oil.But butter gives the best result. If u don’t deep fry all the batches properly,it will make the entire snack soggy the next day.So deep fry them by adjusting the flame correctly.

Enjoy munching this yummy snack with coffee/Tea !

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