Wednesday, October 25, 2006

Savory Treats - Ribbon Pakoda

ribbon pakoda4

crunchy ribbon pakodas

After all those sweet dishes, it's time to jolt awake the taste buds and enjoy some salty, crispy, spicy tidbits.

Here is another treat I made for Diwali - Ribbon Pakodas. The recipe is very similar to this one in Shammi's Blog. She explains it all in her unique, eloquent and very enjoyable style. My proportions of the ingredients are slightly different from hers.

I made a huge tub of these(6 cups of rice flour!) because they keep for a long time and we love munching on them as a fantastic accompaniment to steaming cups of hot chai!

If you are planning to make a large batch of these, mix the dry ingredients and only mix in the water when you are ready to start frying. The texture and color of the pakodas are best when the dough is mixed just right before the frying step. Mixing the dough too much in advance will discolor the pakodas and also make them somewhat soggy. Yes, I learned this the hard way a few years ago!

This is my entry to gracious VKN of My Dhaba's VCC Q3 Festival Foods event

ribbon pakoda3
ribbon pakoda

Ingredients:

1 cup rice flour
1/4 cup besan i.e chickpea flour
1/4 tsp butter (unsalted preferred)
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying

Method:

  1. Heat the oil for deep frying in a hot wok or wide saucepan.
  2. Mix all the flours and the powders.
  3. Cut the butter into small pieces and rub into the mixture with your fingers.
  4. Add water to make a soft dough.
  5. Put into a murukku press and squeeze into hot oil into a big lazy circle - as big as the pan can hold.
  6. Deep fry till golden brown.
  7. Leave to drain and cool on absorbent paper towels. Brown paper grocery bags work very well for this.
  8. Store in air-tight tins when cool and enjoy!



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48 Comments:

At Wed Oct 25, 09:36:00 AM 2006, Anonymous Anonymous said...

Very nice pic saffron anf ofcourse looks tasty too.

 
At Wed Oct 25, 09:52:00 AM 2006, Anonymous Anonymous said...

yummy saffron and perfect timing too. After the diwali sweets, it's time for the savory treats!

 
At Wed Oct 25, 10:56:00 AM 2006, Blogger Brilynn said...

When I first saw the pic I thought it was homemade pasta!

 
At Wed Oct 25, 10:56:00 AM 2006, Anonymous Anonymous said...

wow... SH, I add ginger-garlic paste like 2 tbs to this...it gives a nice aroma..

 
At Wed Oct 25, 12:14:00 PM 2006, Blogger Krithika said...

Such beautiful pictures !! My aunt uses the same proportion. Comes out really crunchy.

 
At Wed Oct 25, 02:00:00 PM 2006, Anonymous shilpa said...

I love those little cuties :D. May be I will try sometime with your recipe :).

 
At Wed Oct 25, 10:24:00 PM 2006, Anonymous Anonymous said...

I almost saw this coming. Ribbon Pakodas and Diwali go together, i don't know how and why. Delish!
-Kadam

 
At Thu Oct 26, 02:01:00 AM 2006, Blogger gattina said...

Saffron,
I luvvvvvv deep-fried snack! I must make this one! And can you please tell me what asafoetida is?
You photo is surely a feast to eye as well! Beautiful!

 
At Thu Oct 26, 02:20:00 AM 2006, Blogger Menu Today said...

Hi Saffron,
Your Ribbon Pakkoda looks nice.Excellent pic. Thanks for sharing.

 
At Thu Oct 26, 06:51:00 AM 2006, Anonymous rp said...

Looks good Saffron. We add black sesame seeds also.

 
At Thu Oct 26, 07:56:00 AM 2006, Anonymous Anonymous said...

wow..they look crunchy and spicy. mine is different.i grind few onions and fennal seeds together to a fine paste and add it to the mix to make the masala pakoda. i made that for diwali and was planning to post it!!

 
At Thu Oct 26, 11:40:00 AM 2006, Anonymous Anonymous said...

Cool...the muruku maker I have has the ribbon pakoda "disk" in it but I have never used it...

I also made murukkus with 9 cups of flour hehe....

 
At Thu Oct 26, 01:42:00 PM 2006, Blogger Foodie's Hope said...

Beautiful photos as usual, crunchy looking snack! YUM!!

 
At Thu Oct 26, 01:51:00 PM 2006, Blogger Saffron said...

Thanks Everyone! Hope y'all had a good Diwali.

GattinaAsafoetida or Hing as it is known in India is a powder made from a resin. It has a strong aroma and is used both from flavor and for its digestive properties. Check out this link for more info. You can find this in most Indian shops or online spice vendors. If you cannot find it at all, you can also omit it.

cheers!

 
At Thu Oct 26, 04:44:00 PM 2006, Blogger Latha said...

Hey Saffron,

I was about to post a message yesterday but soemthing came up and had to quit halfway.
I love Ribbon. ITs my favorite of all the murukkus. Even the other day my chitti told me that they made ribbon for diwali bhakshanam in India and she said that she kept thinking of me throughout :-)
This Diwali, I was in such damp spirits that I did nto venture out making anything elaborate!
I love u're ribbon recipe! I dont like the one where the besan ratio is mroe than the rice flour ratio. This is crisper. Will make it sometime (hopefully soon)!
Hope u guys had a lovely Diwali!
Cheers
Latha

 
At Fri Oct 27, 06:42:00 AM 2006, Anonymous Anita said...

Murukku is a school time favorite - shared with my friends from the South. Brings back those memories...now I can make it myself! Thanks.
Beautiful pics to make the mouth water.

 
At Fri Oct 27, 11:20:00 AM 2006, Blogger Anupama said...

Hi Saffron, You have a beautiful blog going. Its a must-see for me now. The pics are swell and the recipes are fab too. I would like to make a photo gallery like yours . Can yu tell me how.

 
At Fri Oct 27, 11:30:00 AM 2006, Blogger Vaishali said...

These 'ribbons' can certainly jolt the taste buds awake, SH. Yum yum.

 
At Fri Oct 27, 08:30:00 PM 2006, Blogger Pooja said...

HI,
i came across your site when I was searching for some intresting recipes...
yours is a very good site, and i just check so many recipes put by u on it. Pictures of the recipes u made is also wonderful. I m surely gonna give it a try...
and its great to come across some really yummy sweets, perfect for this diwali timings. :)
seems like I have rarely come across iste as informative as yours to prepare inidan dishes/sweet.
-Pooja

 
At Fri Oct 27, 08:52:00 PM 2006, Anonymous Linda said...

Oh, you're back with more fabulous-looking treats... I will have to make an attempt at these, too! :)

 
At Fri Oct 27, 11:28:00 PM 2006, Anonymous shub said...

Hey rava ladoo and ribbon pakoda is standard Diwali far at home too :D

 
At Sat Oct 28, 05:44:00 AM 2006, Blogger gattina said...

Saffron,
thanks for the info on asafoetida and the link (which however temporarily available, don't worry, I'll try again or do the search by myself). This spice sounds wonderful, I'll check with a store which carries Indian food. And hope I'll make your yummy pakoda soon! Thanks for sharing Saffron!

 
At Sat Oct 28, 07:59:00 AM 2006, Blogger Latha said...

Hey Saff,
I saw your comment on the Maggi Boullions! I am glad you were able to find them.
I dont know if they taste as good as the Maggi tastemakers itself but I just generally use them in most of my soups just to give them that extra zest!
Cheers
Latha

 
At Sat Oct 28, 09:33:00 PM 2006, Anonymous Ben said...

Great blog ... love your photos!

 
At Sun Oct 29, 05:45:00 AM 2006, Anonymous rooma said...

Look yummmmmm!!!!! For a moment I thought you had made pasta haha..... Diwali or no diwali... will surely try it sometime. :)

 
At Mon Oct 30, 04:27:00 AM 2006, Blogger Saffron said...

Hi Darling! wonderful recipe! I'm learning a lot about indian food with your recipes!!Thanks!
Baci, Saffron

 
At Tue Oct 31, 05:05:00 AM 2006, Anonymous Rashmi said...

Hi SH...to get the authentic ribbon pakoda taste, i guess u should roast a handful of curry leaves...dry roast or with a few drops of oil...n crush n mix with the pakodas...they give a really nice flavour...u can do that even now...if there r any left :) !!!

 
At Tue Dec 26, 03:39:00 AM 2006, Anonymous Anonymous said...

Hi Yar,

I was introduced to thisblog world thru Shilpa's Aayisrecipes.com, and Iam really surprised to see tat there are so many great chefs silently sitting n blogging....wow....my friends say tat t world's best cooks are men....i have always stood against....now iam very much delighted tat I was right....though I am a beginner in this culinary art, it's nice to have so much fellas in t same frequency. One thing I like in ur blog is ur photographs....real marvel.Keep it up...TC

 
At Thu Jan 04, 10:19:00 AM 2007, Anonymous Jayshree said...

Saffron,

Very Nice fots !!!
Tempts me to try ur receipe, but i don't have that muruku press.
Is there any other way to try without using murukku press.

Thanks
Jayshree.

 
At Thu Jan 18, 06:56:00 AM 2007, Anonymous Kamini said...

Hi saffron, stumbled across your spot a few motnhs ago, been a regular visitor since. Had one quick question was the butter quantity 1/4 tsp or 1/4 cup? I know it says tsp but I am just rechecking. Thanks.. Fantastic pictures by the way..
Kamini

 
At Tue Jan 30, 08:40:00 PM 2007, Anonymous Anitha said...

Hi, I came across ur receipe when i was searching for some south indian snacks.. The photo made me try this and it came out very well. My husband and son loved it. Thanks.

 
At Tue Jun 05, 08:33:00 PM 2007, Blogger Malaysian Delicacies said...

Hi, came across your blog a month back .Rather a handful of tasty snacks which I surely will try.Will let you know how it turnout after that.Bye, and keep it up.

 
At Thu Sep 13, 11:53:00 AM 2007, Blogger Sneha said...

Just tried one of your recipes... the kaju katli... and they came out really well not only the first time but all other times too. have tried variations of the same base recipe and have never been disappointed. makes me want to try out every recipe that you have posted!!

 
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At Fri Apr 25, 10:58:00 AM 2008, Blogger Nandhini said...

mmm..muruku is my favourite snack !
For a long time i was searching for the muruku press in Indian stores..but finally I found Maruti Kitchen Press, on this web site http://www.perfectpeninsula.com

You need a right tool to make muruku. The job was done like a breeze, just with one hand ! It was so easy to press.
When compared to the conventional tool made out of wood or aluminium - you need two hand and have to press very hard and it becomes very difficult to make when the oil is hot :(

It also came with a Recipe book with lots of unique snack varieties ! For more info, go to http://www.perfectpeninsula.com/KitchenPress.html

I hope this would be more useful link, for bloggers who are looking for to buy one !

 
At Mon Oct 27, 02:58:00 AM 2008, Anonymous Ashwini said...

Thanks...Great which ever of your recipe i tried all turned of to be really good my family likes them a lot

 
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At Tue Dec 08, 03:32:00 AM 2009, Blogger Divzzz said...

Hi...dis is the first tym i hv visited ur blog N i mus say dat ur recipes are awesome! I tried this ribbon pakoda but to my surprise it was not like urs in the pic...it was actually breaking up? but wen i tried adding some extra besan it was kinda okay! could u advise?
Cheers!
Divzzzz

 
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At Thu Apr 28, 06:49:00 PM 2011, Blogger Kay said...

Never tried this kind before. Made it and it was great.

 
At Tue Jun 14, 02:58:00 AM 2011, Blogger Nichole said...

The pakodas looks tasty and yummy. I want to try it sometimes but I don't thing all the ingredients are available in our local market, but I'll try to check. You can have Peerscosmetics liposuction Chicago, if after eating too much, you gain extra weight.

 
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