Ribbon pakoda or nada pakoda is one of the must
prepare snacks for diwali. Even we can make this as snacks. Though the main ingredient
for this pakoda is besan(gram flour) and rice flour, there are different methods of preparations we follow.
Generally most of the people will use red chillies/red
chilli powder for spiciness. But here in this recipe I have used green
chillies, which makes the pakoda whitish yellow colour. Using red chillies /chilli
powder will give dark colour to the pakoda.
I still remember how my mom makes this pakoda,
actually she use freshly ground rice batter and will add the besan into that
and mix. She will grind the red chillies with the rice itself. Soon I will try
to post that recipe too here.
In this recipe I have used green chillies. I got this
recipe from my neighbor aunty, who is expert in making traditional sweets/savories.
I got recipe of few authentic items from her. I will post one by one once I come
to my routine lifeJ.
Few months back we have prepared few sweets and
savouries for my sister’s baby shower ceremony. That time, she made this pakoda
and it was really awesome. The colour itself was inviting. Diwali is around the
corner, so thought this is perfect time to share this J
To make this pakoda we can use the murukku press with
pakoda plate or the pakoda kattai –(specially used to prepare this pakoda). Using
pakoda kattai will give very nice, thin, crispy pakoda, but to use that we need
a lot of practice. So using achu(murukku press) will always be better choice to
make this pakoda.
OK, now let’s move on to this recipe.
RIBBON PAKODA/NADA PAKODA
SOAKING TIME: - | PREPARATION TIME: 10 MINS
| COOKING TIME: 15 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
1
cup besan(Gram flour)
¾
cup rice flour
¼
cup roasted gram flour
4
green chillies
1
teaspoon asafoetida
Salt
to taste
2
tablespoon hot oil
Oil
to deep fry
* I prepared with half of the above given measurements
PREPARATION:
Grind the green chillies and salt
together into coarse paste by adding water.
Sieve the gram flour, rice flour and roasted gram flour.
METHOD:
In a mixing bowl take the flours.
Dilute the ground paste and filter the
ground green chillies and salt.
Add the filtered spiced water into the sieved
flour. Mix well.
Add the hot oil and mix well.
Add water little by little and mix well
to make non sticky dough.
Place the pakoda plate(thin long holes)
into the murukku press.
Heat the oil in a pan. Press the muruku
press directly on the hot oil in circular way.
Depends on the pan you used and the
number of holes in your pakoda plate, press for 1 or more circles. But don’t dump
the pan.
Let it cook in the medium flame. Flip the
sides and let it cook till it becomes crisp.
Drain and remove from heat. Store in a
airtight bottle.
NOTES:
- You can adjust the ratio of gram flour and rice flour as 1:1 ratio. Adding roasted gram flour is optional, but it gives nice crispness to the pakoda.
- Instead of green chillies you can add red chillies too, but the colour of the pakoda will be of little darker side.
- Depends on the pan you used and the number of holes in your pakoda plate, press for 1 or more circles. But don’t dump the pan.
- Adding hot oil gives crispy pakoda, you can add a tablespoon of butter too.
- Never ever add the ground paste directly to the flour , because it will struck in the holes while pressing. So it is always better to filter the juice and add to avoid strucking.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Grind the green chillies and salt together into coarse paste by adding water.
In a mixing bowl take the flours.
Dilute the ground paste and filter the ground green chillies and salt.
Add the filtered spiced water into the sieved flour.
Add the hot oil and mix well.
Add the hot oil and mix well.
Add water l(if required)ittle by little and mix well to make non sticky dough.
Place the pakoda plate(thin long holes) into the murukku press.
Heat the oil in a pan. Press the muruku press directly on the hot oil in circular way.
Depends on the pan you used and the number of holes in your pakoda plate, press for 1 or more circles. But don’t dump the pan.
Let it cook in the medium flame. Flip the sides and let it cook till it becomes crisp.
Drain and remove from heat. Store in a airtight bottle.
Do try this recipe and please don’t forget to
give your feedback in comments.
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