Ribbon Pakoda, a popular South Indian snack, is known for its unique shape and crunchy texture. Often made during festive seasons like Diwali and Krishna Jayanthi, this crispy delight is a favorite in many households.

Ribbon Pakoda, also called Ola Pakoda or Nada Pakoda, is made using a blend of rice and besan (chickpea flour), spiced with herbs and seasonings. What makes it special is its ribbon-like shape, which is achieved using a murukku press with a slit disc.

This recipe is not only about flavor but also nutrition. By focusing on fresh, locally sourced ingredients, Ribbon Pakoda can be transformed into a wholesome snack with good protein, fiber, and essential nutrients.

It is a versatile snack that can be enjoyed any time of the day, and with a few modifications, it can be made healthier without compromising its crunch and flavor.

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Ingredients

This recipe will yield about 25-30 Ribbon Pakodas, depending on the size and thickness of the ribbons:

• Rice flour: 2 cups (ensure it is fine and fresh for a light texture)
• Besan (chickpea flour): 1 cup (adds protein and a slightly nutty flavor)
• Butter: 2 tablespoons (at room temperature, unsalted)
• Red chili powder: 1 teaspoon (for a spicy kick)
• Asafoetida (hing): 1/4 teaspoon (adds a subtle flavor and aids in digestion)
• Cumin seeds: 1 teaspoon (for flavor and digestive benefits)
• Sesame seeds: 1 tablespoon (adds a nutty flavor and crunch)
• Salt: 1 teaspoon or to taste
• Water: As needed to form a smooth dough
• Oil: For deep frying (use groundnut or sunflower oil for its high smoke point)

Optional Ingredients for Variations

• Carom seeds (ajwain): 1/2 teaspoon (for added digestive benefits and flavor)
• Curry leaves: 1 tablespoon (finely chopped, for a fresh, aromatic flavor)
• Spinach puree: 1/4 cup (for a vibrant color and added nutrients)
• Turmeric powder: 1/4 teaspoon (for an earthy flavor and golden hue)

Step-by-Step Instructions

Step 1: Preparing the Dough

Sift the flours: In a large mixing bowl, sift the rice flour and besan to remove any lumps. This ensures a smooth dough and contributes to a uniform texture in the final product.

Add dry ingredients: To the sifted flours, add cumin seeds, sesame seeds, red chili powder, asafoetida, and salt. These spices and seeds not only enhance the flavor but also bring in additional nutrients. Cumin and sesame seeds are particularly rich in antioxidants and are great for digestion.

Incorporate the butter: Add the room-temperature butter to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating the signature light and crispy texture of Ribbon Pakoda.

Add water gradually: Slowly add water, little by little, and knead the mixture into a smooth and soft dough. The dough should be firm but not too tight or dry. If it’s too sticky, the Ribbon Pakoda will absorb more oil during frying. Aim for a dough that holds its shape but is easy to press through the mold.

Rest the dough: Once the dough is ready, cover it with a damp cloth and let it rest for about 10-15 minutes. This helps the flours absorb the water evenly, resulting in a crispier final product.

Step 2: Shaping the Ribbon Pakoda

Prepare the murukku press: Use a murukku press with a ribbon-shaped slit disc. Grease the inside of the press with a little oil to prevent the dough from sticking.

Fill the press: Break off a portion of the dough and place it inside the murukku press.

Shape the ribbons: On a clean surface or directly over the oil, press the dough through the mold to form long, ribbon-like shapes. You can either form spiral patterns or simply let the ribbons drop into the oil in straight strips.

Step 3: Frying the Ribbon Pakoda

Heat the oil: In a deep frying pan or kadai, heat the oil over medium-high heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface without browning too quickly, the oil is ready.

Fry in batches: Gently slide the shaped ribbons into the hot oil. Fry a few at a time to avoid overcrowding, which can lower the temperature of the oil and result in uneven frying.

Fry until golden: Let the Ribbon Pakoda fry for about 2-3 minutes on each side. Flip them occasionally to ensure even cooking. They should be golden brown and crispy but not too dark. Adjust the heat as needed to prevent them from burning.

Drain excess oil: Once done, remove the pakodas using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.

Cool and store: Allow the Ribbon Pakoda to cool completely before storing them in an airtight container. They will stay fresh and crispy for up to two weeks if stored properly.

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Tips for Maximizing Flavor and Nutrition

Choose fresh ingredients: For the best flavor and texture, use freshly ground rice flour and besan. Fresh flours contribute to a lighter, crispier snack.

Add herbs and greens: To enhance the nutritional content, you can add finely chopped curry leaves or spinach puree to the dough. Spinach adds a beautiful green color and boosts the snack with vitamins and minerals, while curry leaves add a refreshing flavor and antioxidants.

Use the right oil temperature: Ensuring the oil is at the correct temperature is key to making crispy, non-greasy Ribbon Pakoda. Too hot, and the pakodas will brown too quickly; too cool, and they will absorb excess oil. Medium heat is ideal.

Sesame and cumin seeds: These seeds not only add a delightful crunch but are also rich in essential minerals like calcium, magnesium, and iron, making them great for bone health and digestion.

Variations and Substitutions

Vegan option: To make this recipe vegan, replace butter with a plant-based butter or cold-pressed coconut oil. Coconut oil will add a subtle sweetness and a hint of tropical flavor, which complements the spices well.

Spicy variation: For those who prefer a spicier snack, you can increase the quantity of red chili powder or add a teaspoon of green chili paste to the dough. Alternatively, sprinkle some black pepper powder for an extra kick.

Baked version: For a healthier, low-fat alternative, bake the Ribbon Pakoda instead of frying them. Preheat the oven to 180°C (350°F), place the shaped ribbons on a baking tray lined with parchment paper, and bake for 15-20 minutes or until golden and crispy. Brush them lightly with oil before baking for added crunch.

Add peanuts or garlic: For a twist, you can add powdered roasted peanuts or garlic paste to the dough. Both will enhance the flavor and give the pakoda an extra depth of taste.

Serving Suggestions and Presentation Tips

Serve with chutneys: Ribbon Pakoda pairs wonderfully with chutneys like coconut chutney, mint chutney, or even a spicy tamarind chutney. The contrast between the crispiness of the pakoda and the tangy chutneys makes for a delightful combination.

Tea-time snack: Ribbon Pakoda is perfect for tea-time, served with a hot cup of masala chai or South Indian filter coffee. The mild spices in the pakoda complement the warmth of the tea or coffee beautifully.

Festive platter: If making Ribbon Pakoda for festivals, present them in a traditional stainless steel plate or a brass thali. Garnish with fresh curry leaves or coriander for a touch of color. You can also add other traditional snacks like murukku and thattai to the platter for a festive spread.

Gifting idea: Ribbon Pakoda makes for a great homemade gift during the festive season. Pack them in decorative jars or boxes lined with parchment paper, and tie a ribbon around the jar for a festive touch. It’s a thoughtful gift that’s sure to be appreciated.

Accompaniments: Serve Ribbon Pakoda with refreshing beverages like buttermilk or lemon juice. The light, tangy flavors of these drinks help balance the richness of the pakoda, making them an excellent pairing.

Conclusion

Ribbon Pakoda is a beloved snack across South India, known for its crispy, crunchy texture and burst of flavors. With the use of fresh, locally sourced ingredients like rice flour, besan, sesame seeds, and cumin, you can prepare a nutritious version of this traditional snack that is not only tasty but also rich in essential nutrients.

Whether you enjoy it as a tea-time treat, a festive snack, or a simple indulgence, Ribbon Pakoda is versatile and can be easily customized to suit different dietary needs. By incorporating variations like adding greens, baking, or making it vegan, you can ensure that this traditional snack caters to everyone.

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