Ribbon Pakoda

Cooks in: 40 Minutes Serves: 4 People

This crunchy pakoda is usually made using rice flour and besan.  I have used jowar flour and it was as crunchy as rice pakoda. This goes well with tea or as a side dish for rice varieties.

Ingredients:

Directions:

  1. In a wide bowl, add besan and jowar flour.
  2. Add salt, chilli powder, asafoetida powder and butter. Mix well.
  3. Add water little by little and make a soft dough.
  4. Heat oil in a pan.
  5. Using the ribbon plate of the press, make a round with the batter in the oil.
  6. When one side is done, flip carefully and cook the other side.
  7. Remove when the sizzling sound subsides and place it on a tissue paper to remove the excess oil.
  8. Cool completely and store in an air tight container.

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16 Comments

  1. Hi Vijaya
    Tried ribbon pakoda using jowar flour and followed your instructions. It turned out yummy better than the normal pakoda. Tummy happy and we too. Thanks for this excellent recipe

    1. Hi Ponna,
      Happy to get a validation from you! Millet flours absorb less oil and stay crispy for a longer time. Happy for you!

  2. Today made ribbon pakoda using the above recipe. Turned out to be very crispy and tasty. Thank you very much for the recipe.

    1. Hi Vidhu,
      Thanks for validating the recipe. Your ribbons look awesome!! The colour and the crisp texture says everything!! Too good!!

  3. Tried kara sev instead of ribbon using the same measurements. It was too good and perfect. Loved it! Thank you VV man for the recipe. Can’t wait to try out the other recipes 😀

  4. Made ribbon pakoda for diwali and it came out very well and taste also very very good.consumes less oil than the rice ones and much crispier than the rice ones. Thankyou vijaya for the recipe.

  5. I tried making a small batch of Jowar ribbon pakoda. It turned out to be very crispy.Eager to try out other snacks also. Next time want to try out the same with home made flour by getting it done in the mill.

    1. Hi Rama,
      Thanks for having faith in me and trying recipes one after other! The quality of besan is most important for a bright colour. Happy to know that you liked the taste. Thanks for sharing your experience.

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