Ribbon Pakoda
Crispy, savory, and wonderfully light, this classic South Indian snack is a festival favorite. Made with rice flour and gram flour, these fried ribbons are seasoned with chili and sesame for an irresistible crunch in every bite.
For 8 servings
Prepare the Flour Mixture
- In a large mixing bowl, sieve the rice flour and besan together to ensure there are no lumps and the mixture is aerated.
- Add the salt, red chili powder, hing, and white sesame seeds to the sieved flours.
- Whisk everything together until the spices are evenly distributed throughout the flour.
Knead the Dough
- Add the softened butter to the dry flour mixture.
- Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
- Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be non-sticky and have the consistency of chapati dough.
Set Up for Frying
- Grease the inside of a murukku press (chakli maker) and the ribbon pakoda plate (the one with a single long slit).
- Take a portion of the dough, shape it into a log, and fill the press. Secure the lid.
- Heat the oil in a kadai or deep pan over medium heat until it reaches a temperature of 175-180°C (350-360°F). To test without a thermometer, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface steadily.
Fry the Ribbon Pakoda
- Holding the press over the hot oil, carefully press the handle to extrude the dough in a circular motion, forming a single, loose layer. Avoid overcrowding the pan.
- Fry for 2-3 minutes on one side until it becomes firm.
- Gently flip the entire cluster using a slotted spoon and fry for another 2-3 minutes.
- The pakoda is done when the vigorous sizzling of the oil subsides and it turns a light golden brown.
- Repeat this process in batches with the remaining dough.
Drain and Store
- Once cooked, remove the ribbon pakoda from the oil with a slotted spoon, letting the excess oil drip back into the pan.
- Place the fried pakodas on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- Allow them to cool completely to room temperature. Once cooled, break them into smaller pieces and store in an airtight container to maintain their crispness for up to two weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough's consistency is key. If it's too dry, the ribbons will break while pressing. If too wet, they will absorb excess oil. It should be soft and pliable.
- 2Maintain a consistent medium heat for frying. Oil that is too hot will brown the outside quickly leaving the inside uncooked, while oil that isn't hot enough will result in greasy pakodas.
- 3For an even crispier texture, you can replace the softened butter with 2 tablespoons of hot oil. Add the hot oil to the flour and mix carefully with a spoon before kneading.
- 4Do not overcrowd the pan. Frying in batches ensures the oil temperature remains stable, leading to perfectly crispy results.
- 5Ensure the pakodas are completely cool before storing. Any residual warmth will create condensation in the container, making them lose their crispness.
Adapt it for your goals.
Spice Blend
Add 1/2 teaspoon of ajwain (carom seeds) or cumin seeds along with the sesame seeds for a different flavor profile and digestive benefits.
Garlic FlavorGarlic Flavor
For a garlicky twist, grind 4-5 cloves of garlic into a fine paste and add it to the dough while kneading. You may need to slightly reduce the amount of water.
Extra CrispinessExtra Crispiness
Replace 2 tablespoons of besan with 2 tablespoons of pottukadalai maavu (roasted gram flour) for an extra light and crispy texture.
Why this is on our healthy list.
Gluten-Free Snack
Made from naturally gluten-free ingredients like rice flour and besan (gram flour), this snack is a suitable option for individuals with celiac disease or gluten sensitivity.
Source of Plant-Based Protein
Besan is a good source of plant-based protein, which is essential for building and repairing tissues in the body.
Provides Quick Energy
The carbohydrates from the rice flour provide a quick and accessible source of energy, making it a satisfying snack to curb hunger.
Frequently asked questions
One serving of Ribbon Pakoda (approximately 50g) contains around 205-220 calories, primarily from carbohydrates and fats due to the deep-frying process.