I miss Diwali back home. I have good memories of celebrating this wonderful festival. Me and my brother would be so willing to wake up early, take bath, put on new clothesand will be ready to blast off all the fire works. Too bad my kids are not getting that opportunity to celebrate.
But, one day, I will take them to see diwali in India.
Ribbon pakoda is a crisp snack prepared in many households in the south during diwali.It resembles a long ribbon and hence the name. It' easy to make and even easier to finish it once you make! Before making this make sure you have the murukku press or ribbon pakoda press to make it.
I am giving you the ratio of besan to rice flour and you can make as much or as little depending on what measure you use.
Always use 2 besan/ chana dal flour to 1 rice flour. The rest is all like a breeze! Trust me...
- 2 cups besan
- 1 cup rice flour
- 1/4 tsp Asafetida
- 2 tsp red chilli powder ( can omit this if you don't any spice)
- 1/4 tsp salt or to taste
- 1 tbsp butter
- 1 cup water, used very little at a time
- Oil to fry.
- Mix, all the flour, asafetida, salt, chilli powder and butter.
- Add water little by little, eveb sprinkle it and form a soft dough. Do not add the whole cup of water in go, other wise you will have bajji batter. to make the pakodas crispier, add 1 tsp of hot oil while making the dough.
- Heat oil for deep frying.
- Take a ball of the dough and put inside the ribbon pakoda press.
- Squeeze into circular shapes into the hot oil.
- Deep fry them till golden or till it floats on the oil.
Check out my Thenkuzhal as well for diwali snacks