 |
| RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA |
Ribbon Pakoda, Ola Pakoda, Ottu Pakoda is a crispy South Indian snack
made with Rice Flour, Gram Flour(Besan) & Roasted Gram Dhal
Powder(Pottukadalai Powder). Though there a quite a variations when it
comes to Murukkus and Savouries like Ribbon Pakoda, Ring Murukku, Thatta Murukku etc.,
This recipe is a combination of all three flours and I have added
Sesame Seeds, Red Chilli Powder and Asafoetida to add favour to Ribbon
Pakoda. Some recipes use Gram Flour as the major ingredients and
combine it up with rice flour to just add texture. This Ribbon Pakoda
recipe tastes more or less like a Murukku.
As I have mentioned, some snacks or savouries come out be family favourites and some are bought just as it is. This Ribbon Pakoda or what we call at home is Ottu Pakoda is one savoury bought rarely at home. It usually comes out as a "Kaaram" bought by somebody visiting home. So Ribbon Pakoda happens to be a snack which is not a regular at home. My initial trials with various recipes of Ribbon Pakoda had turned out to be a disaster. And the major problem was that the mould I have, has slightly thin incisions and if I happen to add sesame seeds or Ajwain, it got struck into it. So followed the trick by Mrs.Revathy Shanmugam, where she had mentioned to slightly pound or briefly pulse Sesame Seeds before adding it into the dough. Worked well! Obviously its a tip from the Pro.
When I saw a video from Sharmis Passion, I thought the recipe is an easy one and immediately got into action. Just some readily available ingredients and I just made this snack with 1 Cup of Rice Flour. A small batch for the trial version. Adjusted the recipe by adding an extra bit of Asafoetida, Red Chilli Powder and Salt to suit my preference. And measured the water required for the dough. It required approximately 3/4 Cup of Water for the given amount of ingredients.
An
easy and quick-fix Ribbon Pakoda recipe which takes less time. And above all,
a tasty treat which serves best as a Tea Time snack or as a festive
snack. So, try this Ribbon Pakoda/Ottu Pakoda for this Diwali. Olai Pakoda can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Snack for this festive season.
For more DIWALI RECIPES, Click here...
Cuisine - South Indian
Recipe Type - Snacks & Savouries
Spice Level - Medium
Difficulty - Medium
Yields - 2-3 Cups(Approx.)
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 20 -30 Minutes
For more SNACKS & SAVOURIES, Click here...
HOW TO MAKE RIBBON PAKODA
OTTU PAKODA-OLAI PAKODA
 |
| RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA |
INGREDIENTS:
For Ribbon Pakoda Dough:
Rice Flour- 1 CupRoasted Gram Dhal(Pottukadalai) - 1/4 Cup
Gram Flour(Besan) - 1/4 Cup
Red Chilli Powder - 2 Teaspoons.
Sesame Seeds - 1 Tspn
Melted Butter - 1 Tablespoon
Asfoetida - 1/4 Teaspoon
Salt - to Taste
Water - 3/4 Cup(Approx)
For Deep Frying:
Oil
 |
| RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA |
METHOD:
For Ribbon Pakoda Dough:
- Melt the Butter and keep it aside.
- Slightly pound or pulse the Sesame seeds in a mixer.
- Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
- Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
- Sieve Rice Flour, Gram Flour, Pottukadalai Flour along with Red Chilli Powder, Asafoetida Powder and Salt twice.
- This would help get all the ingredients well incorporated.
- Then add Sesame Seeds and mix well.
- Pour in the Water to the above mix, little at a time and knead it into a smooth & soft dough.
- The dough should be pliable and kneaded without any cracks.
To Fry Ribbon Pakoda:
- Heat Oil in a deep pan.
- Place some dough into the Murukku Mould with a plate suitable to press Ribbon Pakoda.
- Press the dough through it.
- Make a few swirls onto the reverse surface of a slotted spoon or directly press the Ribbon Pakoda into the oil.
- Do not press more than two swirls.
- I directly press it into the hot oil, fry the Ribbon Pakoda until it turns into golden brown in colour and the sizzling sound stops.
- Drain the Ribbon Pakoda on a Paper Towel.
- Follow the suit for rest of the dough.
- Allow the Ribbon Pakoda to cool down completely before storing.
- Store the Ribbon Pakoda in airtight jars.
 |
| RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA |
NOTES:
- The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks.
- Do not substitute Butter with Ghee or Margarine.
- Butter should be melted before mixing it into the flour.
- Butter is one main ingredient for crispy and soft Ribbon Pakoda.
- I have used ready made Rice Flour in this recipe.
- Alternative can use Idiyappam flour for Ribbon Pakoda recipe, if so, use boiled-hot water to knead the dough.
- Adjust the amount of Red Chilli Powder to suit your spice level.
- Adding Red Chilli Powder to the recipe is totally optional.
- Alternatively can add soaked Dry Red Chillies ground into a fine paste & sieve it out through a fine mesh.
- Slightly pound or pulse the sesame seeds in a mixer.
- I do the above step to discard any seeds or large flakes which may block the holes of the Murukku Achu(tiny Plate) while pressing the Ribbon Pakoda dough.
- Can add ground Garlic to the dough for a Garlic flavoured Ribbon Pakoda.
- Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
- Care should be taken while pressing the Ribbon Pakoda directly into the oil.
- Just make a swirl or two. Do not over crowd the oil.
- If stored properly, it stays good for a Week up to 10 days.
