9799692b348 Nivedhanam: Ribbon Pakoda

Thursday, May 23, 2013

Ribbon Pakoda

Ribbon Pakoda is a snack that is very popular in south India. It tastes best when served in room temperature. It can be eaten as-is or can be used as sev for various chat items and it is also used in Mixture. It can be stored in an air tight container for at least 2 weeks. You need the bakshanam maker with the ribbon pakoda stencil to do this. If you add lot more chili powder, then the color would be darker like picture 2.
Ribbon Pakoda - 1 - IMG_2334
Kadalai Maavu / Besan – 3 cups
Rice Flour – 1 ½ cups
Salt – 2 tea spoons
Asafetida – ½ tea spoon
Chili Powder – 2 tea spoons
Water – 1 cup
Oil – to fry
Ribbon Pakoda - IMG_2317
MethodSieve together rice flour, kadalai maavu, salt, asafetida and chili powder and mix very well
Now make a hole in the center and add ¼ cup of hot oil water and mix well with spatula and then with hand until all the flour becomes crumbly and now add water little by little and make it to a lump free batter
Add more water if required and it should be of thick guacamole or thick thuvayal consistency
Heat oil in a pan and once the oil is hot, put the mixture in an bakshanam maker with the ribbon pakoda stencil
Press the batter through the stencil into the oil in round design
Remove from oil once it is golden in color (should not become brown)
Ribbon Pakoda is ready to be served!
Ribbon Pakoda - 1 - IMG_2328
Sending this to my own Guest host event – WTML, Gayathri’s page, My bowl of Snack, Monsoon Temptations
WTML-201317_thumb1Monsoon Temptations - Food Blog Event 


  1. They look so crispy and tasty... Todays post : http://nayanas-kitchen-kreations.blogspot.in/2013/05/rawa-idli.html

  2. Feel like munching some...soo tempting crispy ribbon pakodas.

  3. I have eaten ribbon pakodas and love them. I will make them .Thanks for the receipe.


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