Ribbon Pakoda also called as Nada Thenkuzhal is one of my fav snacks. As kids we used to call it oatu pakoda as it sounds catchy 🙂 When I thought of making diwali savoury snacks to post here the first 2 items I listed down were omapodi and ribbon pakoda, as last year there were many friends and readers requesting for both.
I wanted to try grinding the raw rice method but somehow took the shortcut this time but still this tasted equally good. The spicyness and the sesame garlic flavour is the best in this recipe so dont miss it. I will sure try that method too and make a post atleast by next diwali haha 🙂 As for now enjoy the visual treat till I am back with another diwali special 🙂
Ribbon Pakoda Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 1.5 cups
Recipe Category: Snack| Recipe Cuisine: South Indian
Recipe Category: Snack| Recipe Cuisine: South Indian
For the marinade:
Rice Flour(Idiyappam flour) – 1 cup
Besan Flour (Kadalaimaavu)- 1/2 cup
Split gram dal (Pottukadalai) – 3 tbsp
Butter – 1.5 tbsp
Chilli powder – 2 tsp
Garlic paste – 1 tsp
Sesame seeds – 3/4 tbsp
Salt – to taste
Oil – to deep fry
Method:
- Grind gram dal to a fine powder, sieve it once. In a mixing bowl – add rice flour, besan flour, gram dal powder, sesame seeds, butter, red chillies, garlic paste and required salt.
- Add water little by little to form a soft stiff dough. Grease the press with oil then fill it up with the batter till 3/4th and keep it ready.Meanwhile heat oil.
- Press the dough starting from the edge to the center in a circular motion in the preheated. Do not add more layers to ensure even cooking.Turn over to other side when the bubbles ceases and cook again till bubbles ceases(shh sound reduces). Drain it tissue paper, cool down completely and then store it in an airtight container.Repeat the same for the prepared remaining dough too.
You can keep this for a week and enjoy this as a tea time snack!
My Notes:
- If you like pepper you can add 1/4 tsp freshly ground but make sure its fine enough to get through the press.
- Also grind garlic to a very fine paste. You can even grind redchillies with garlic and skip red chilli powder.
Prathima Rao says
October 31, 2012 at 7:12 amLooks so very tempting..Must try your propn sometime..We make from equal qty besan & rice flour..
Prathima Rao
Prats Corner
Nagalakshmi V says
October 31, 2012 at 7:17 ami am sure the line up is going to be awesome this year 🙂 love the sesame in this, especially.
Nivedhanams Sowmya says
October 31, 2012 at 7:46 amcrunchy and delicious!!
Sowmya
Ongoing Event + Giveaway – CEDD – HONEY
Ongoing Event – CWF – Whole Wheat Flour
Veena Theagarajan says
October 31, 2012 at 7:50 amso crunchy and tempting
great-secret-of-life.blogspot.com
sowmya(creative saga) says
October 31, 2012 at 9:14 amone of my favourites..looks yumm
jeyashrisuresh says
October 31, 2012 at 12:10 pmRomba supera irruku, i never tried adding garlic
Chitra says
October 31, 2012 at 12:48 pmLooks delicious. love this version 🙂
divya says
October 31, 2012 at 1:16 pmLooks soooo….good!!!
Priya says
October 31, 2012 at 1:54 pmCrunchy munchy pakodas looks fabulous.
Priya R says
October 31, 2012 at 1:55 pmlooks superb and perfectly made love it
Priya
60 Days to Christmas
Cook like Priya
Rashida Shaikh says
October 31, 2012 at 3:01 pmIt looks crunchy…
DivyaGCP says
October 31, 2012 at 3:54 pmOne of my favorites.. by the way, love the cup in the picture
Suja Manoj says
October 31, 2012 at 4:01 pmCrispy and crunchy snack..yum
Shema George says
October 31, 2012 at 4:56 pmIt is not tea time yet but your pictures and recipe made me crave for some tea and pakoda's 🙂
runnergirlinthekitchen.blogspot.com says
November 1, 2012 at 2:37 amI want some now with tea..its raining continuously and these pakodas will go be perfect to eat now!
Premalatha Aravindhan says
November 1, 2012 at 3:28 amwow flavorful ola pakoda,will ur version this time…
APARNARAJESHKUMAR says
November 1, 2012 at 6:45 ami liked your achu quiet Authentic 🙂
ANU says
November 1, 2012 at 4:00 pmbeautifully done…and perfect…
If you would like to Link it to my event:
"DIWALI FOOD FEST" Nov 1th to Nov 30th
"Bake Fest #13" Nov 1th to Nov 30th
B-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS – Cook With SPICES" Series
South Indian Cooking – July 15th to Sep 15th
RAKS KITCHEN says
November 5, 2012 at 2:32 amLooks very tempting, like the cute presentation.
Sandy says
November 9, 2012 at 9:56 pmThanks for ur receipe i just finished preparing this and it tastes awesome.. I did Om podi also it was awesome too…Thanks a lot… 🙂 First time preparing some snacks for deepavalli… 🙂
SAFINA says
May 19, 2013 at 11:16 amMade it today and it turned out awesome…thanks for the recipe
Hema Latha says
October 29, 2013 at 1:26 amMouth watering pakoda. i did it sharmi it came well.thank u.my hubby appreciated it.
Unknown says
October 27, 2015 at 8:38 pmGreat recipe Sharmi as usual.. I made it today for diwali. It came well. Thank you for sharing.
nammu says
November 6, 2015 at 10:02 amcan I use amul butter for the butter
SHARMILEE J says
November 7, 2015 at 6:18 amYes you can use…
KK says
November 23, 2015 at 3:26 pmHi Sharmi,
Thanks for the recipe.
I used the below ingredients as per your recipe.
Rice Flour(Idiyappam flour) – 1 cup – Boiled Rice
Besan Flour (Kadalaimaavu)- 1/2 cup
Split gram dal (Pottukadalai) – 3 tbsp
However, the Ribbon Pakoda was very thin and has taken a lot of oil.
Can you let me know the reason or how to fix it ?
-Seshambal
Sundari Sekar says
November 23, 2015 at 6:18 pmHi Sharmi,
I made this for deepavalli and it came out so good. thank you very much. Also where did you get tose coffee mugs from?
thank you.
SHARMILEE J says
November 24, 2015 at 6:05 amThank you! I got it in a near by supermarket