Ribbon pakoda ( Ola pakoda)

Ola pakkoda or ribbon pakoda is all time favourite Diwali snacks in our home. Everyone in our home fond of this. Even this recipe famous among all our relatives. Mostly everyone use gram flour for rippon pakoda. While I was studying 9th std, I happen to eat rippon pakoda which she brought from her home. It tasted so nice and different too. So my mom enquired recipe from her mom, which we follow that till now. But those who likes besan flour, can replace pottukadalai maavu with besan flour. But Roasted gram flour pakoda is more crispy and tasty than besan flour. This is a perfect tea time snacks.

Ingredient 

Raw rice flour - 3 cups

Roasted gram flour - 1 cups ( pottukadalai maavu)

Red Chilli powder - 3 tsp

Small onion -10

Garlic - 10

Ginger - 1 piece

vanaspathi. - 30 gms

Oil - for deep fry.

Method

Make a paste of small onion, ginger and garlic with little water. Then extract juice of the paste by filtering.

Heat Dalda. Those who don't like Dalda can add Ghee. But in my experience, while making rippon pakoda or murukku , Dalda gives more crispness and taste than ghee. I don't know the reason behind it.

Sieve roasted gram flour and rice flour together in a bowl, add red chili powder, salt, soda( optional), giner, garlic, onion juice, 3 tbsp hot vanaspathi and mix everything well.

Add water in small quantity and make soft stiff dough. Heat oil in a wok for deep frying.

Grease a Sev or murukku press with oil, use long slit disc or plate and fill dough. Press directly in oil in cirular motion starting from edge to center. Do not overlap, and fry in medium heat until golden brown or when the bubbles ceases, turn over and until bubbles ceases again.

 Drain in tissue paper and repeat same for rest of dough.