Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is a healthier version of ribbon pakoda made by replacing major portion of rice flour with ragi flour in the making of regular ribbon pakoda. Ragi Ribbon Pakoda is a delight for people on diet to celebrate Diwali & special occasions without missing the savoury!

Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make.I wanted to try snacks with different millets and surprisingly even the kids enjoyed this Ragi Ribbon Pakoda which made me feel content.

Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc.

Do try this variation for Diwali and enjoy!

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Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is a healthier version of ribbon pakoda made by replacing major portion of rice flour with ragi flour in the making of regular ribbon pakoda. Ragi Ribbon Pakoda is a delight for people on diet to celebrate Diwali & special occasions without missing the savoury!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup ragi flour / finger millet flour
• 1/4 cup rice flour
• 1/4 cup besan flour
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• 1/4 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

• When bubbles ceases remove as we cant judge by seeing the color. Do not overcook, it will taste bitter.
• You can replace jeera for sesame seeds.
• Add a pinch of dough to check oil temperature, if it rises immediately then oil is ready. Oil should not be smoking hot else it will burn quickly.

Nutrition Facts

Ragi Ribbon Pakoda

Amount Per Serving (100 g)

Calories 384 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 10mg3%

Sodium 48mg2%

Potassium 424mg12%

Carbohydrates 73g24%

Fiber 2g8%

Sugar 1g1%

Protein 9g18%

Vitamin A 170IU3%

Calcium 285mg29%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Ragi Ribbon Pakoda

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.
   

Serve as snack.

Serve with tea for evening snack.

Expert Tips

• When bubbles ceases remove as we cant judge by seeing the color. Do not overcook, it will taste bitter.
• You can replace jeera for sesame seeds.
• Add a pinch of dough to check oil temperature, if it rises immediately then oil is ready. Oil should not be smoking hot else it will burn quickly.