- Prepare the ribbon pakoda press by inserting the disc with thin slits.
- In a wide bowl, combine rice flour, besan (gram flour), red chilli powder, asafoetida (hing), and salt until well combined.
- Heat oil in a deep pan. Add 2 teaspoons of hot oil to the flour mixture and mix with your fingertips.
- Gradually add water to form a soft, pliable dough (avoid overwatering).
- Shape a portion of dough into a log and load it into the pakoda press.
- Test the oil temperature by dropping a small dough ball; it should sizzle and rise to the surface immediately.
- Press the dough directly into the hot oil using circular motions to create ribbon-like shapes.
- Fry until the sizzling reduces, then flip and cook both sides until golden brown and crisp.
- Drain the fried pakodas on paper towels to remove excess oil.
- Cool completely before storing in an airtight container. Serve with hot tea.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:4 g28%
- Carbohydrates:22 mg40%
- Sugar:1 mg8%
- Salt:150 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Ribbon Pakoda Recipe – Crispy Indian Snack with Rice & Besan Flour
Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably been tempted by the aroma of freshly fried pakoras. Today, I’m sharing a recipe that always brings back happy memories – Ribbon Pakoda! These aren’t your average pakoras; the delicate, crispy ribbons are seriously addictive. I first made these with my grandmother, and honestly, I’ve been hooked ever since. Let’s get cooking!
Why You’ll Love This Recipe
This Ribbon Pakoda recipe is a delightful blend of textures and flavors. It’s wonderfully crispy, subtly spiced, and incredibly satisfying. Plus, it’s surprisingly easy to make once you get the hang of the pakoda press. It’s the perfect snack for a rainy afternoon with a cup of chai, or to impress your friends and family!
Ingredients
Here’s what you’ll need to create these golden delights:
- ½ cup rice flour (idiyappam flour) – about 60g
- ½ cup besan (gram flour) – about 60g
- ½ tsp red chilli powder – about 2.5g
- ¼ tsp asafoetida (hing) – about 1g
- Salt to taste
- Oil for deep frying
Ingredient Notes
Let’s talk about a few key ingredients to make sure your pakodas turn out just right:
Rice Flour (Idiyappam Flour) – What Makes It Special
Using idiyappam flour (also known as string hopper flour) is key for that delicate, lacy texture. It’s a finer grind than regular rice flour. If you can’t find it, you can use regular rice flour, but the texture won’t be quite as light.
Besan (Gram Flour) – The Binding Agent
Besan is what holds everything together. It adds a lovely nutty flavor and helps create a dough that’s pliable enough to press. Make sure your besan is fresh for the best results!
Asafoetida (Hing) – Aromatic & Digestive
Don’t skip the asafoetida! It adds a unique savory aroma and is known for its digestive properties – perfect after a little indulgence. A little goes a long way, so don’t overdo it. You can find it at most Indian grocery stores.
Regional Variations in Spice Levels
Spice levels in India vary so much! Some families love a fiery pakoda, while others prefer a milder flavor. Feel free to adjust the red chilli powder to your liking. My aunt always adds a pinch of turmeric for color and extra flavor – a lovely addition!
Step-By-Step Instructions
Alright, let’s get to the fun part!
- Prepare the press: Start by getting your ribbon pakoda press ready. Insert the disc with the thin slits.
- Combine dry ingredients: In a wide bowl, mix the rice flour, besan, red chilli powder, asafoetida, and salt until everything is well combined.
- Add hot oil: Heat oil in a deep pan over medium heat. Once hot, carefully add 2 teaspoons of the hot oil to the flour mixture. This helps create a light and crispy texture. Mix it in well with your fingertips – it should feel like breadcrumbs.
- Form the dough: Gradually add water, a little at a time, and mix with your fingertips. You want a soft, moist dough that isn’t sticky. Don’t overwater it! It should hold its shape.
- Load the press: Take a portion of the dough and shape it into a log. Place it inside the pakoda press.
- Test the oil: Drop a tiny ball of dough into the hot oil to test the temperature. It should sizzle and rise to the surface immediately. If it doesn’t, the oil isn’t hot enough.
- Press the pakodas: Now for the magic! Press the dough directly into the hot oil using circular motions to form ribbon-like shapes. Don’t overcrowd the pan.
- Fry to golden: Fry until the sizzling reduces, then flip the pakodas to cook both sides until they’re a beautiful golden brown.
- Drain & cool: Remove the fried pakodas with a slotted spoon and drain them on paper towels to remove any excess oil.
- Enjoy! Let them cool completely before storing. They’re best enjoyed with a hot cup of tea!
Expert Tips
Here are a few things I’ve learned over the years to make the perfect Ribbon Pakoda:
Achieving the Perfect Dough Consistency
The dough is the key! It should be soft and moist, but not sticky. If it’s too dry, the ribbons will break. If it’s too wet, they’ll absorb too much oil.
Ensuring the Right Oil Temperature
Maintaining the right oil temperature is crucial. Too low, and the pakodas will be soggy. Too high, and they’ll burn. A good test is that tiny piece of dough – it should sizzle immediately.
Mastering the Ribbon Shape with the Pakoda Press
It takes a little practice to get the hang of the pakoda press. Start slowly and use smooth, circular motions. Don’t be discouraged if your first few attempts aren’t perfect!
Variations
Want to switch things up? Here are a few ideas:
Vegan Ribbon Pakoda
This recipe is naturally vegan! Just ensure the oil you use is plant-based.
Gluten-Free Ribbon Pakoda (Naturally Gluten-Free!)
Ribbon Pakoda is naturally gluten-free, as it uses rice flour and besan.
Spice Level Adjustments – Mild to Spicy
Adjust the amount of red chilli powder to suit your taste. You can also add a pinch of black pepper for extra warmth.
Festival Adaptations – Diwali & Tea Time Snacks
These are a staple during Diwali at my house! They also make a wonderful addition to any tea party or festive gathering.
Serving Suggestions
Ribbon Pakoda is best served fresh and crispy. They’re amazing with:
- A hot cup of masala chai
- Your favorite chutney (mint-coriander or tamarind chutney are great choices)
- A side of raita (yogurt dip)
Storage Instructions
Store cooled pakodas in an airtight container at room temperature. They’re best enjoyed within 2-3 days, as they tend to lose their crispness over time.
FAQs
Let’s answer some common questions:
What is the best flour to use for ribbon pakoda?
Idiyappam flour is ideal for the lightest, crispiest results. However, regular rice flour can be used as a substitute.
Can I make ribbon pakoda without a pakoda press?
It’s tricky, but you can try piping the dough into the oil using a piping bag fitted with a small round nozzle. It won’t be quite the same shape, but it’s a good alternative!
How do I prevent the pakodas from absorbing too much oil?
Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, draining them well on paper towels is essential.
What is asafoetida (hing) and where can I find it?
Asafoetida is a pungent spice with a unique flavor. You can find it at most Indian grocery stores, usually in powder or resin form.
How long does ribbon pakoda stay crispy?
They’re best enjoyed fresh, but will stay reasonably crispy for 2-3 days if stored in an airtight container.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
