Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.
This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.
Jump to:
About Ragi Ribbon Pakoda
Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.
The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.
You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.
I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.
Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc
Similar Recipes
Ragi Ribbon Pakoda Ingredients
- Ragi flour - I used ragi flour as the main flour. You can try with other millet flours too.
- Rice flour - I add rice flour for crispness. It helps to make pakoda light and crunchy when fried.
- Besan flour - This gives good texture and helps bind the dough nicely together.
- Butter - I use butter for flavour and to give nice crisp texture to the pakoda.
- Sesame seeds - I add sesame seeds for mild flavour and little crunch in each bite.
- Red chilli powder - This adds spice and colour to the pakoda.
- Salt - I add salt for balancing all the flavours nicely.
- Water - I use water as needed to make soft and smooth dough.
- Oil - I use oil to deep fry the pakoda until it turn golden.
How to make Ragi Ribbon Pakoda Step by Step
1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
2.Add water little by little and gather together.
3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.
5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.
Store in a clean airtight container.
Expert Tips
- Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
- Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
- Add water - I add water little by little while making the dough. Do not add too much water at once.
- Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
- Medium flame - I keep the flame medium while frying. Oil should not be smoking hot as pakoda will burn.
- Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.
Serving and Storage
Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture.
FAQS
1. Can I use cumin seeds?
Yes you can use cumin seeds instead. It gives nice flavour.
2. Why is my pakoda bitter?
It may be due to overcooking. Remove once the bubbles reduce well.
3. How to check the oil temperature?
Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.
4. Can I make the dough ahead?
No the dough will dry up so making dough fresh and making the pakoda instantly will work better.
5. Why is the pakoda dark in colour?
Ragi flour naturally gives dark colour so do not judge cooking by colour alone.
If you have any more questions about this Ragi Ribbon Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Ragi Ribbon Pakoda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Ragi Ribbon Pakoda Recipe
Ingredients
- 1 cup ragi flour / finger millet flour
- ¼ cup rice flour
- ¼ cup besan flour
- 1 tablespoon butter
- 1 teaspoon sesame seeds
- ¼ teaspoon red chilli powder
- salt to taste
- water as needed
- oil to deep fry
Instructions
- Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
- Add water little by little and gather together.
- Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
- Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil.
- Flip over and cook. When bubbles ceases then remove.
- Remove and drain in tissue paper. Break into pieces. Serve Ragi Ribbon Pakoda as snack!
Notes
- Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
- Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
- Add water - I add water little by little while making the dough. Do not add too much water at once.
- Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
- Medium flame - I keep the flame medium while frying. Oil should not be smoking hot or pakoda will burn.
- Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.
Leave a Reply