How much cooking time?

50 min — 20 min prep, 30 min cooking.

Ribbon Pakoda South Indian Tea Time Snack

Name: Ribbon Pakoda South Indian Tea Time Snack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: Tamil Nadu Indian
Ingredients: 0.5tsp Turmeric Powder; Water; 2cup Gram Flour; 0.25cup Butter; Sunflower Oil; 1cup Rice Flour (Fine Steamed - South Grade); salt; 1tsp Red Chilli Powder (Lal Mirch); 1tsp cumin powder; 0.5tsp Asafoetida; 0.25cup urad dal flour

Tamil Diwali/festive crispy ribbon-pakoda — gram flour + rice flour + urad dal flour kneaded with butter, cumin, red chilli, asafoetida, turmeric and salt into stiff dough, pressed through a murukku press into ribbon shapes and deep-fried golden crisp. Stored airtight 2-3 weeks. Iconic Tamil Diwali tea-time savoury.

Time 50 min · Serves 10 · 226 kcal · South India, Tamil Nadu

Ingredients

Main

Turmeric Powder — 0.5 tsp (ground)
Water (optional) (whole)
Gram Flour — 2 cup (ground)
Butter — 0.25 cup (whole)
Sunflower Oil (optional) (whole)
Rice Flour (Fine Steamed - South Grade) — 1 cup (ground)
salt (optional) (whole)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
cumin powder — 1 tsp (ground)

Tempering

Asafoetida — 0.5 tsp (ground)
urad dal flour — 0.25 cup (ground)

Method

To begin making the Ribbon Pakoda recipe, combine all the ingredients listed above except water, until you get coarse crumbs.
Gradually add water to make a stiff yet smooth dough.Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.Heat oil in a frying pan, until hot, on medium heat.
Deep frying on high heat will brown the pakoda quickly and not crisp it.
Fill in the ribbon pakoda dough into the press.Press out thin strips of the the ribbon pakoda dough into the hot oil.
Only press in enough to cover the oil pan.These ribbons cook and turns dark quickly.
So gently turn the pressed ribbons to fry the other side on medium heat.
Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely.
Press the remaining batches of the ribbon pakoda dough in the similar manner.Cool the Ribbon Pakodas and store them airtight containers.Serve Ribbon Pakoda as an evening snack with a hot cup of Masala Chai.

Common questions

How many calories in one plate of Ribbon Pakoda South Indian Tea Time Snack?: 226 kcal per plate.
How much cooking time?: 50 min — 20 min prep, 30 min cooking.

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