Ribbon Pakoda | Ola pakoda recipe
Ribbon Pakoda | Ola pakoda recipe with step by step pictures and instructions. Learn how to make crispy and crunchy ribbon pakoda for Diwali.Ribbon pakoda is must to have in our home during Diwali. My mom makes these different from normal way. She learnt this recipe from my grand mother.
There are many variations of making ribbon pakoda using rice flour, besan flour which will be different in taste and texture. But my mother use idly rice and roasted gram flour in 1:2 ratio. She grinds them in grinder. But I used mixer and it came out same way. This is one of the best recipes and it will be so crispy and buttery. Gram flour and butter makes these very crispy.
Do try and let me know your feedback. You can also try below recipes
Learn how to make crispy and crunchy ribbon pakoda for Diwali.
30 minPrep Time
1 hr, 15 Cook Time
1 hr, 45 Total Time
Save RecipeIngredients
- Idly rice 1/2 kg
- Roasted gram dal/pottukadalai 1/4 kg
- Garlic 8 flakes
- Red chilli powder 2 tsp
- Butter 75 grams
- Salt 2 tsp
- Asafoetida 1/2 tsp
- Oil as required for frying
Instructions
- Soak idly rice for minimum 3 hours, wash and keep it ready.
- Take the roasted gram dal in mixie
- Grind to fine powder.
- Sieve the gram dal mixture and keep it ready.
- Take garlic flakes in mixie and pulse it.
- To this add the washed rice, red chilli powder and grind to fine paste.
- Add little water to grind rice and it should be very smooth.
- Heat oil in kadai and start making the dough in meantime.
- Transfer to bowl and add gram dal flour, salt, butter and asafoetida
- Mix together and add water if required to form smooth dough. I didn't add any water as moisture from rice batter and butter was enough.
- Take ribbon pakoda press and grease it with oil and fill the dough.
- Once the oil is hot, test by dropping little batter and check if it comes to top.
- Press the dough in circular form.
- Flip the sides and cook till it is crisp and bubbles in oil subside.
- Drain in kitchen towel.
- Break the ribbon pakoda and store in airtight container.
- Enjoy with Tea/Coffee
Notes
You can reduce the amount of butter as per your liking.
I used two different ribbon pakoda press. Time taken for cooking depends on the thickness of the press.
How to make Ribbon Pakoda with step by step pictures
Soak idly rice for minimum 3 hours, wash and keep it ready.
Take the roasted gram dal in mixie
Grind to fine powder.
Sieve the gram dal mixture and keep it ready.
Take garlic flakes in mixie and pulse it.
To this add the washed rice, red chilli powder and grind to fine paste.
Add little water to grind rice and it should be very smooth.
Heat oil in kadai and start making the dough in meantime.
Transfer to bowl and add gram dal flour, salt, butter and asafoetida
Mix together and add water if required to form smooth dough. I didn’t add any water as moisture from rice batter and butter was enough.
Take ribbon pakoda press and grease it with oil and fill the dough. Once the oil is hot, test by dropping little batter and check if it comes to top. Press the dough in circular form.
Flip the sides and cook till it is crisp and bubbles in oil subside. Drain in kitchen towel.
Break the ribbon pakoda and store in airtight container.
Enjoy with Tea/Coffee
