Ribbon Pakoda or Ola Pakoda is a popular South Indian crispy tea time snack made using gram flour, rice flour, and tapioca powder for an extra taste.
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In a bowl, add gram flour, rice flour, tapioca powder, chilli powder, asafoetida, and salt.
Mix well and add 1 tbsp of hot oil for extra crispness.
Mix it and knead by adding water little by little to form a soft, non-sticky dough.
Take a ribbon pakoda disc and put it in the murukku press.
Fill the murukku press with the dough and press directly into the oil.
Deep fry over medium to high flame until the pakodas are fully fried, and the hiss sound and bubbles subside.
Remove from oil and place on a paper towel to drain excess oil.
Store in an airtight container for up to 2 weeks.
For extra crispness, add hot oil to the dough.
Ensure the oil is hot enough before frying to achieve the perfect texture.
How do I make Ribbon Pakoda crispy and flavorful?
To achieve a crispy texture in your Ribbon Pakoda, make sure to add 1 tablespoon of hot oil to the dough mixture before kneading. This helps enhance the crispness. Additionally, frying the pakodas over medium to high flame until the hiss sound and bubbles subside ensures they are cooked thoroughly and crispy.
Can I make Ribbon Pakoda gluten-free?
Yes, you can make Ribbon Pakoda gluten-free by using only rice flour and tapioca powder, while omitting the gram flour. However, keep in mind that the texture and flavor may vary slightly. You can also experiment with other gluten-free flours like chickpea flour or a gluten-free all-purpose blend.
What is the best way to store Ribbon Pakoda for freshness?
To keep your Ribbon Pakoda fresh, store it in an airtight container at room temperature. It can last for up to 2 weeks. Avoid refrigerating, as this can make the pakodas lose their crispiness.
What can I pair with Ribbon Pakoda for a perfect snack?
Ribbon Pakoda pairs wonderfully with a variety of dips and beverages. You can serve it with coconut chutney, tomato ketchup, or spicy green chutney. For drinks, a hot cup of tea or coffee complements this crispy snack perfectly.
What substitutions can I make for the ingredients in Ribbon Pakoda?
If you don't have tapioca powder, you can substitute it with cornstarch or potato starch for a similar texture. For a spicier kick, consider adding more chili powder or incorporating spices like cumin or ajwain. If you prefer a different flavor profile, you can also add finely chopped herbs or spices to the dough.
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