Ribbon Pakoda Recipe – Easy Diwali Snacks – Ola Pakoda Recipe

Crispy tea-time savoury  snack made with rice and gram flour flavored with garlic and fennel. We call it Ola Pakoda also known as O’ttu Pakoda or Nada Thenkuzhal. This is one easy snack to try for this Deepavali!

Ola Pakoda / Nada Thenkuzhal / O’ttu Pakoda / Ribbon Murukku / Nada Pakoda / Oatu Pakoda / Thenkulal / Ribbon Pakoda Recipe / Diwali recipes/ Deepavali recipes / Easy Diwali Snacks / Step wise pictures Ribbon Pakoda Recipe / Easy Diwali Recipes / Snacks recipes / Kids recipes / Ribbon Murukku recipe

 

Ingredients – 1
Split roasted gram	1/4 cup
Dry Red Chili	4 count
Fennel seeds	1 teaspoon

 

Ingredients- 2
Rice Flour	1 cup
Gram Flour/Besan	1/2 cup
Split roasted gram flour (from Table-1)	1/4 cup
Asafoetida	1/ 4 teaspoon
Salt	3/4 teaspoon + 2 pinch  (exact)
Sesame seeds	1/2 teaspoon (optional)
Butter or ghee (room temperature)	2 Tablespoons
Oil	3 cups (for deep frying)

Ingredients – 3
Garlic	4 cloves
Water	1/4 cup + 2 Tablespoon (for paste)
Water	few tsp (only if needed)

Assemble all 3 ingredients from Table- 1 in a mixie  to make a powder.

Grind to make a fine powder.

Sieve the flour and keep aside. We need  1/4 cup of this spiced split roasted gram powder.

 

Now in a mixie grind garlic cloves with the water specified.

 

Make a thin paste by grinding. Filter this garlic paste through a fine mesh sieve if your mixer cannot grind finely.

 

 

Now  in mixing bowl, combine Gram flour, rice flour, prepared split roasted gram flour, asafoetida, sesame seeds and salt.

 

 

Add  (butter/ghee) and the  garlic paste to this flour mixture and start making the dough.

 

Water measure given above should be enough to make stiff , non-sticky dough.

 

But you may add a few extra drops if needed. Add little by little so that you don’t make it too watery.

 

The dough should look stiff and when you touch, it should not be sticky.

 

 

Fill the murukku press with the dough and use a ribbon pakoda plate for pressing.

 

Heat oil and press the dough through the Achi or naazhi / murukku press. Check the oil temperature by pressing a strip and once it immediately floats on top with bubbling oil then the oil is ready to fry. Sample a few before you press all the dough. Once fully fried the pakodas will stop all the hiss sound and bubbles will subside. Now you may take them out with a slotted spoon and drain excess oil by placing them over a paper towel. Let cool completely and then store in an air-tight box for upto 2 weeks.

 

 

Enjoy your snack !

Notes

Yields about 500-750 grams (approx)