Today, I made Ribbon Pakoda. It’s also called as Nada Thengkuzhal or Ottu Pakoda. It’s a very famous savoury from Tamil Nadu. It’s almost made in all the families during Diwali.
Our family is no exception to this. Also, this is one of my kids most favourite snack:)
For the flour mix
Raw rice – 4 cups
Pasi paruppu – (green gram/ moong dal) – 1 cup
Roasted Chana dal ( chutney dal) – 1 cup
For making the dough
Flour mix – 2 cups
Butter ( at room temperature) – 2 tbsps
Sesame seeds – 1 tsp
Red chilli powder – 1 tsp
Salt – 3/4th tsp ( or to taste)
Hing ( asafoetida / perungayam) – 1/2 tsp
To make the flour mix
Wash and soak the rice for 30 mins. Drain completely and spread it on a thick , clean kitchen towel. Let it dry completely under shade.
Dry roast the rice for few mins to ensure that its completely. The colour of the rice should not change. Cool the rice.
Dry roast the pasi paruppu till you get a good aroma. Cool the paruppu.
Grind together the rice, Pasi paruppu and roasted chana dal to a fine powder. It’s preferable to grind in a flour mill.
To make the dough
Sieve the flour.
Add 2 cups of flour, butter, red chilli powder, sesame seeds and salt to taste. Mix well till it becomes like a crumble. Add water little by little and knead it to a smooth and pliable dough.
To make the Ribbon Pakoda
Heat oil in a deep pan.
Grease the murukku maker ( chakli press) and the disc which will used for making the ribbon pakoda.
Take some dough and put it into the murukku maker. Close it and keep it ready.
When the oil becomes hot enough, press the dough in a circular motion into the oil.
Let it cook till it turns golden and crisp. Gently flip it and cook till it turns golden on the other side too. Cook on a medium flame for uniform cooking.
Similarly make the pakoda with the rest of the dough.
Mix the dough in batches while making large quantity. Otherwise the pakodas will become red.
Maintain the oil the temperature.
Butter should be at room temperature.