Crispy Ribbon Pakoda Recipe – Gram Dal, Rice Flour & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Crispy Ribbon Pakoda Recipe – Gram Dal, Rice Flour & Curry Leaves

Hey everyone! If you’re anything like me, the monsoon season (or really, any season!) calls for a big batch of hot, crispy pakodas. There’s just something so comforting about these savory, crunchy bites with a cup of chai. Today, I’m sharing my go-to recipe for Ribbon Pakoda – a delightful snack made with gram dal, rice flour, and a whole lot of flavor. I first made this for a family get-together and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Ribbon Pakoda recipe isn’t just about satisfying your cravings; it’s about experiencing a little piece of Indian culinary tradition. It’s wonderfully crunchy, packed with aromatic spices, and surprisingly easy to make once you get the hang of it. Plus, the combination of textures – the crispiness of the pakoda with the subtle sweetness of the coconut – is simply divine.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pakodas:

• 1 cup Rice flour (approximately 170g)
• ½ – ¾ cup All-purpose flour (Maida) (approximately 60-90g) – adjust based on desired crispness
• 1 cup Fried gram dal (Pottukadalai) (approximately 150g)
• 2 tablespoons Copra (Desiccated coconut) (approximately 15g)
• 2 – 3 tablespoons Hot oil
• 4 Green chilli, finely chopped
• 7 Curry leaves, chopped
• 1 teaspoon Ajwain (Caraway seeds) (approximately 5g)
• 1 teaspoon Sesame seeds (approximately 5g)
• ½ teaspoon Asafoetida (Hing) (approximately 2g)
• ½ – 1 teaspoon Red chilli powder (adjust to taste)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Fried Gram Dal (Pottukadalai) – Significance & Variations

Fried gram dal is the star of the show! It gives the pakodas their unique texture and nutty flavor. Make sure it’s nicely roasted for the best results. You can find it at most Indian grocery stores. Sometimes, I like to quickly dry roast it myself for extra freshness.

Rice Flour – Choosing the Right Grind

The rice flour should be fine – not coarse. A fine grind ensures a light and crispy pakoda. If yours is a little coarse, you can pulse it in a dry grinder for a few seconds.

All-Purpose Flour (Maida) – Alternatives for a Different Texture

Maida helps bind the pakodas together. If you’re looking for a slightly healthier option, you can substitute some of the maida with wheat flour, but it will alter the texture slightly. It won’t be quite as crispy.

Copra (Desiccated Coconut) – Fresh vs. Dried & Regional Preferences

I prefer desiccated coconut for convenience, but freshly grated coconut works beautifully too! In some South Indian variations, they even add a touch of grated ginger along with the coconut.

Asafoetida (Hing) – Quality & Flavor Profiles

Asafoetida adds a wonderful savory depth. A little goes a long way! Make sure you’re using good quality hing – it should have a pungent, but pleasant aroma.

Ajwain (Caraway Seeds) – Benefits & Aroma

Ajwain isn’t just about flavor; it’s also believed to aid digestion. Plus, that lovely aroma is just irresistible!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, powder the fried gram dal into a fine flour. Transfer it to a large mixing bowl.
2. Next, dry roast the rice flour and maida separately in a pan over medium heat until warm (don’t let them brown!). This step is key for extra crispiness. Add them to the bowl with the gram dal flour.
3. Roast the desiccated coconut until it’s dry and lightly golden (if using fresh coconut, just grate it). Add it to the bowl along with the sesame seeds, red chilli powder, and asafoetida.
4. Now, heat 2-3 tablespoons of oil until it’s hot, but not smoking. Carefully pour it over the flour mixture. Mix everything thoroughly with your hands until the mixture holds shape when pressed. This is where a little elbow grease comes in handy!
5. Grind the green chillies, ajwain, curry leaves, and salt with a splash of water into a smooth paste. Add this paste to the flour mixture and knead into a smooth, slightly sticky dough.
6. Pinch off small portions of the dough and shape them into thin strips. Then, carefully form these strips into uniform rings.
7. Heat oil for deep frying over medium-low heat. Gently drop the rings into the hot oil, frying them in batches to avoid overcrowding.
8. Fry the rings until they’re golden brown and crispy, flipping them occasionally for even cooking. This usually takes about 5-7 minutes.
9. Remove the pakodas with a slotted spoon and drain them on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier pakodas.
• Low and slow: Frying on medium-low heat allows the pakodas to cook through without burning.
• Test the oil: Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ribbon Pakoda

Simply ensure your asafoetida (hing) is vegan-friendly, as some brands contain dairy.

Gluten-Free Ribbon Pakoda (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A blend of rice flour and potato starch works well.

Spice Level Adjustments – Mild, Medium, Hot

Adjust the amount of red chilli powder and green chillies to suit your preference. My family loves a good kick, so I usually add a little extra!

Festival Adaptations – Diwali, Onam, etc.

These pakodas are perfect for any festive occasion! During Diwali, I often add a pinch of cardamom powder for a fragrant twist.

Serving Suggestions

These Ribbon Pakodas are best enjoyed hot and crispy with a cup of masala chai or your favorite chutney. I personally love them with a mint-coriander chutney.

Storage Instructions

Store cooled pakodas in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness, but they’ll still be delicious! You can also reheat them in a preheated oven at 180°C (350°F) for a few minutes to restore some of the crispness.

FAQs

Let’s answer some common questions:

What is the best way to grind the fried gram dal for pakoda?

A high-powered blender or food processor works best. Grind in batches to ensure a fine, even powder.

Can I make this pakoda recipe without asafoetida?

Yes, you can! While asafoetida adds a unique flavor, you can omit it if you don’t have it on hand. You might want to add a pinch of turmeric powder for color.

How can I achieve extra crispy pakodas?

Roasting the flours and frying on medium-low heat are key. Also, make sure the oil is hot enough before adding the pakodas.

What type of oil is best for deep frying pakodas?

Groundnut oil (peanut oil) or vegetable oil are good choices. They have a high smoke point and impart a neutral flavor.

Can I prepare the dough ahead of time, and if so, how should I store it?

Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and frying.

Enjoy making these crispy, flavorful Ribbon Pakodas! I hope this recipe brings a little joy to your kitchen. Happy cooking!