Ribbon Pakoda: A Deep-Fried Crunchy Snack To Munch On

Ribbon Pakoda, also known as Ola Pakoda, Nada Thenkuzhal, or Ribbon Murukku, is a popular South Indian snack known for its crispy and crunchy texture.

This delightful snack is a favorite during festivals like Diwali and Krishna Janmashtami, and it is also a perfect tea-time companion. Made from a mixture of rice flour and gram flour, Ribbon Pakoda is seasoned with spices and deep-fried to golden perfection.

In this blog post, we will explore the origins of Ribbon Pakoda, its ingredients, the step-by-step recipe, and tips for making the perfect snack at home.

Origins of Ribbon Pakoda

Ribbon Pakoda is a traditional South Indian snack that is especially popular in Tamil Nadu and Kerala. It gets its name from its distinctive ribbon-like shape, which is achieved using a special mold or press. This snack is typically prepared during festive seasons and special occasions, as it is easy to make in large quantities and has a long shelf life. The combination of rice flour and gram flour gives Ribbon Pakoda its unique texture, while the spices add a burst of flavor.

Ingredients for Ribbon Pakoda

To make Ribbon Pakoda at home, you will need the following ingredients:

Dry Ingredients:

• Rice flour: 2 cups
• Gram flour (besan): 1 cup
• Red chili powder: 1 teaspoon
• Asafoetida (hing): 1/4 teaspoon
• Salt: To taste
• Sesame seeds: 1 tablespoon
• Cumin seeds: 1 teaspoon

Wet Ingredients:

• Butter: 2 tablespoons (melted)
• Water: As needed to form a dough

For Frying:

• Oil: For deep frying

Step-by-Step Recipe for Ribbon Pakoda

1. Preparing the Dough:

In a large mixing bowl, combine the rice flour, gram flour, red chili powder, asafoetida, salt, sesame seeds, and cumin seeds. Mix well to ensure the spices and seeds are evenly distributed.

2. Adding the Wet Ingredients:

Add the melted butter to the dry ingredients and mix thoroughly. The butter helps in making the pakodas crispy and adds a rich flavor. Gradually add water, a little at a time, and knead the mixture into a soft, smooth dough. The dough should not be too sticky or too dry.

3. Preparing the Mold:

To get the characteristic ribbon shape of Ribbon Pakoda, you will need a murukku press with a ribbon pakoda plate (a disc with a wide slit). Grease the inside of the murukku press and the plate with a little oil to prevent sticking.

4. Shaping the Pakodas:

Fill the murukku press with a portion of the dough. Heat oil in a deep frying pan over medium heat. Once the oil is hot, press the dough directly into the hot oil in a circular motion, forming ribbon-like strips. Be careful not to overcrowd the pan.

5. Frying the Pakodas:

Fry the pakodas on medium heat until they turn golden brown and crispy. Use a slotted spoon to flip the pakodas occasionally to ensure even cooking. Once done, remove the pakodas from the oil and place them on a paper towel to drain excess oil.

6. Cooling and Storing:

Allow the Ribbon Pakodas to cool completely before storing them in an airtight container. Properly stored, they can stay fresh and crispy for up to two weeks.

Tips for Making Perfect Ribbon Pakoda

1. Consistent Dough: The dough consistency is crucial for making perfect Ribbon Pakoda. It should be soft enough to pass through the mold easily but firm enough to hold its shape in the oil. If the dough is too dry, add a little more water. If it is too sticky, add a bit more rice flour.
2. Oil Temperature: Maintain a medium heat while frying. If the oil is too hot, the pakodas will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, they will absorb too much oil and become greasy.
3. Even Frying: Do not overcrowd the pan while frying. Fry the pakodas in batches to ensure they cook evenly and retain their crispiness.
4. Seasoning: Adjust the amount of red chili powder according to your spice preference. You can also experiment with other spices like turmeric powder or ajwain (carom seeds) for different flavors.
5. Butter: Using melted butter in the dough helps in making the pakodas crispy. You can also use ghee for a richer flavor.

Health Benefits of Ribbon Pakoda

While Ribbon Pakoda is undeniably a deep-fried snack, it does offer some nutritional benefits:

1. Rice Flour: Rice flour is gluten-free and provides energy due to its high carbohydrate content. It is also light and easy to digest.
2. Gram Flour: Gram flour, made from chickpeas, is rich in protein and fiber. It also contains essential vitamins and minerals like iron, magnesium, and B vitamins.
3. Sesame Seeds: Sesame seeds add a nutty flavor to the pakodas and are a good source of healthy fats, protein, and antioxidants.
4. Spices: The spices used in Ribbon Pakoda, such as cumin and chili powder, not only enhance the flavor but also offer various health benefits, including improved digestion and anti-inflammatory properties.

Serving Suggestions

Ribbon Pakoda can be enjoyed on its own as a crunchy snack or paired with various dips and chutneys. Here are some serving suggestions:

• With Tea or Coffee: Ribbon Pakoda makes an excellent tea-time snack. Serve it with a hot cup of masala chai or filter coffee for a delightful combination.
• With Chutneys: Pair Ribbon Pakoda with a variety of chutneys such as coconut chutney, mint chutney, or tomato chutney for an extra burst of flavor.
• As a Festive Treat: During festivals like Diwali or Janmashtami, serve Ribbon Pakoda along with other traditional sweets and snacks to guests and family members.

Conclusion

Ribbon Pakoda is a beloved South Indian snack that is both easy to make and delicious to eat. Its crunchy texture and spicy flavor make it a perfect munching companion for any occasion. By following this recipe and the tips provided, you can create the perfect Ribbon Pakoda at home. So, gather your ingredients, heat up the oil, and enjoy this traditional snack with your loved ones.