Ribbon Pakoda | Ola Pakoda| Nada Kara | Diwali / Karthikai Deepam Recipes | Step by Step Recipe

Ribbon pakoda is a snack that can get done in much faster way then you can make murukus. Even though Amma makes Ribbon Pakoda for Diwali, she also makes it for Karthikai Deepam which is just round the corner. We already have couple of versions already shared, this measurement is from an Aunty, who was our neighbour during my college days. Amma remembered that version and also remembered how frequently that Aunty used to make. It was always an instant hit with us kids.

The entire period I was making, Amma was talking about those days and it was wonderful remembering those good old days, so different from now. It wasn't so hurried always, we had lot of time to relax, lazy around and do more. Yet days now are so short, with nothing much getting done. Amma asked if I remember these ribbon Pakodas, I said I will remember once tasting them. As thought, I did remember after tasting them.

We made these specially for the kid's snacks box, and I wanted to have these for my Snacks Mela.













Offering to Lord Ganesh before cooking!






Ribbon Pakoda with Coconut

Ingredient Needed

Rice - 2 cups
Coconut, grated - 1 cup
Urad Dal, roasted & powdered - 1 cup

Seasoning
Chilli powder - 1 tsp
Salt to taste
Hing a pinch
Cumin Seeds - 1/4 tsp

Oil for deep frying
Ribbon pakoda press.

How to make Ribbon Pakoda with Coconut

Wash and soak the rice for 3 hours. Then drain and grind along with the grated coconut to a smooth batter, make sure you don't add too much water while grinding. The dough should be soft and when you press in, it should easily go in though. Take it out in a wide bowl.

Heat a kadai and dry roast the Urad dal. Allow to cool, and grind to a fine powder. Sieve to make sure the flour is fine and doesn't have coarse dal in it.

To the rice dough, add hing, measure out the Urad dal, red chili powder, salt and mix together by sprinkling water. Adjust the seasoning, if more salt is needed, mix in water and blend in sprinkling the salted water.

Heat a kadai with oil for deep frying. When the oil reaches the right temperature, take small balls of the dough, fill in the press and directly press out into the hot oil.

Cook on medium flame to make sure the pakodas are done on inside also. Flip to the other side and cook till golden in colour, drain on to a kitchen towel.


This goes to my Snacks Mela

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