Thursday, September 20, 2012

Ribon Pakoda


Rice flour – 1 cup
Gram flour  - 2 cups
Red Chilli powder – 2 tbsp  (or to your spice level)
Kashmiri chilli powder – 1 tbsp
Hing – ¼ tsp
Oil for deep frying
Butter – 1 tbsp
Oil – 2 tbsp (Heat the oil and pour on the flour and then kneed the batter, this makes the ribbon pakoda, crunchy)
Salt to taste
Curry leaves – 8 sprigs (fried in oil and put into the dabba of the ribbon pakoda for fragrance and this is  optional but I do it)
You can add red food colour if you want  but I have added as I like it nice red colour

    • Mix the rice flour, gram flour, red chilli powder, salt, butter and hing in a vessel and mix
    • Pour in the hot oil  tbsp
    • Now mix well and then add water little by little and  make the flour into a chapati like dough

    • Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the right temperature to fry the ribbon pakoda. When the dough raises  immediately means then the oil is ready for frying
    • Put 1 hand full of dough in a press (Chakli maker), and close the press with ribbon pakoda mould. Squeeze the dough to a big circle.
    • Deep fry the ribbon padoka in low flame till it is crisp and turns golden brown color.
    • Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
    • Store it in a air tight container and  enjoy this crunchy  ribbon padoka



  1. cute ribbon murukku..

    Ongoing event - Let's Party - Prasadam Special

    1. Thanks!! Sure lets party BTW all the goodies was taken for my daughter who stays in the hostel. She loved it.


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