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Crispy, savory, and wonderfully light, this classic South Indian snack is a festival favorite. Made with rice flour and gram flour, these fried ribbons are seasoned with chili and sesame for an irresistible crunch in every bite.
Prepare the Flour Mixture
Knead the Dough
Set Up for Frying
Crispy, savory, and wonderfully light, this classic South Indian snack is a festival favorite. Made with rice flour and gram flour, these fried ribbons are seasoned with chili and sesame for an irresistible crunch in every bite.
This south_indian recipe takes 40 minutes to prepare and yields 8 servings. At 220.63 calories per serving with 3.71g of protein, it's a moderately challenging recipe perfect for snack.
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Fry the Ribbon Pakoda
Drain and Store
Add 1/2 teaspoon of ajwain (carom seeds) or cumin seeds along with the sesame seeds for a different flavor profile and digestive benefits.
For a garlicky twist, grind 4-5 cloves of garlic into a fine paste and add it to the dough while kneading. You may need to slightly reduce the amount of water.
Replace 2 tablespoons of besan with 2 tablespoons of pottukadalai maavu (roasted gram flour) for an extra light and crispy texture.
Made from naturally gluten-free ingredients like rice flour and besan (gram flour), this snack is a suitable option for individuals with celiac disease or gluten sensitivity.
Besan is a good source of plant-based protein, which is essential for building and repairing tissues in the body.
The carbohydrates from the rice flour provide a quick and accessible source of energy, making it a satisfying snack to curb hunger.
One serving of Ribbon Pakoda (approximately 50g) contains around 205-220 calories, primarily from carbohydrates and fats due to the deep-frying process.
Ribbon Pakoda is a deep-fried snack and is high in calories and fat. While it's a delicious treat, it should be enjoyed in moderation as part of a balanced diet, especially on festive occasions.
The keys to crispiness are a soft, pliable dough (not too wet or dry), rubbing the butter/hot oil into the flour well, and frying at a consistent medium temperature (175-180°C or 350-360°F).
This usually happens for two reasons: the oil temperature was too low, or the pan was overcrowded, which causes the oil temperature to drop. Ensure the oil is hot enough before you start frying.
When cooled completely and stored in a well-sealed, airtight container, Ribbon Pakoda stays fresh and crispy for up to 2 weeks at room temperature.
While you can try baking them, the texture will be very different. Baking will result in a harder, cracker-like snack rather than the light, crispy texture achieved through deep-frying.
This recipe goes great with these complete meals
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