Ribbon Pakoda is a popular South Indian deep-fried snack known for its crunchy texture and spicy flavor. Made with rice flour and besan, this snack is easy to prepare at home and stays fresh for many days when stored properly. It is commonly prepared during festivals like Diwali and enjoyed as a tea-time snack.
Ingredients
- Rice flour – 2 cups
- Besan (gram flour) – 1 cup
- Sesame seeds – 1 tbsp
- Ajwain (vamu) – ½ tbsp
- Red chilli powder – to taste
- Turmeric powder – a pinch
- Salt – to taste
- Hing – a pinch
- Hot oil – 2 tbsp
- Water – as required
- Oil – for deep frying
Preparation Method
- Take a wide bowl and add rice flour and besan.
- Add sesame seeds, ajwain, red chilli powder, turmeric, salt, and hing. Mix well.
- Add hot oil (2 tbsp) and mix until the flour becomes crumbly.
- Add water little by little and make a soft, smooth dough.
- Grease the murukulu press and the ribbon plate with a little oil.
- Fill the prepared dough into the greased press.
- Heat oil in a deep pan on medium flame.
- Press the dough directly into hot oil in ribbon shapes.
- Fry on medium flame, turning gently, until golden and crispy.
- Remove and drain on kitchen tissue paper.
- Cool completely and store in an airtight container.
Tips
- Always grease the press to avoid sticking and breaking.
- Dough should be soft, not tight.
- Fry on medium flame for even crispiness.
Health Benefits
- Rice flour is light on digestion and gluten-free
- Besan provides plant-based protein
- Sesame seeds are rich in calcium and healthy fats
- Ajwain helps improve digestion and reduces bloating
- Homemade pakoda is free from preservatives and additives