RIBBON PAKODA / OOTU PAKODA/ NADA - AN ALL TIME FAVOURITE

Would it burden if you considered adding one more delicacy to your Deepavali menu?! I hope not. Yes. The name is 'Ribbon Pakoda'. RP is one of the easiest snacks that can be prepared in a very short time. It is known by different names like Oottu Pakoda, Nada and Ribbon murukku  in different belts of South India. 

The ingredients needed to prepare this can be easily gathered from your Kitchen shelf. From the moment you decide on preparing this yummy crisps you can find yourself winding up the entire process within 30 -40 minutes in total.  I learnt the recipe measurements from my MIL and have succeeded preparing it to perfection many times. 

You can label this snack under any category be it Festival/ Traditional/ Snacks/Teatime crispies /Time pass. Everyone at my place loves RP and this the most preferred and often prepared snack at home.

Common then. Let us get our hands working on this......

Also check my posts on Traditional Sweets and Snacks, Festival Recipes, Sweets and Snacks.

Preparation Time: 5 mins           Cooking time:30 mins                        Spice level: Medium            
Cooking Level: Easy                  Cuisine: South Indian                        Recipe Source: MIL

INGREDIENTS

3 cups Rice Flour
1 cup Gram Flour/ Besan
1 tsp of softened unsalted butter
2 to 3 tsp red chilly powder
1 tsp of white sesame seeds
Generous pinches of Asafoetida powder
Salt to taste
Oil for deep fat frying
Water to mix the dough

OTHER UTENSILS

Kadai for frying
Murukku mould/ Chakali press

METHOD

• Heat oil in a Kadai and keep the flame very low. Let it get heated slowly. Then start mixing the dough.
• Mix 3 cups of rice flour and 1 cup gram flour into a uniform mixture.
• Add the butter and rub well. Mix the flour so that the butter spreads and blends with the flour. Add chilly powder, asafoetida and salt. 
• Gently crush the sesame seeds using both your palms and add it to the mix.
• Sprinkle water little by little and start mixing the flour until you get a stiff yet pliable dough.
• You should be able to press it out into long ribbons using the Murukku press without the dough being cut.
• Now increase the flame to medium. Fix the Ribbon shaped press into your mould. Fill it with  the dough and press it into the hot oil in circular or triangular motion starting from the outer to the center .
• While you press, ensure that you do it in single layers. Do not overlap the layers as it might not cook well.
• You will notice lot of bubbles when you press the dough into the hot oil. Wait until it ceases, flip and  then cook the other side the same way. Repeat the same process until you finish the entire lot of dough.
• Drain on paper towels. Cool and transfer to an airtight container. 

NOTES

• Always start mixing the dough after heating the oil. If you allow the dough to rest for long it ferments and affects the taste.
• Do not add more butter than the mentioned quantity. If you do so, the oil will bubble a lot and give you a soggy product.
• Keep an eye while cooking and drain at the right time. Do not brown too much.You ll learn as you proceed.

• The colour of the Pakoda slightly darkens after draining. Not to worry.
• Do not allow the oil to smoke. Keep the flame medium always and simmer when necessary.
• Add sufficient amount of oil in the beginning itself  as the product keeps absorbing oil every time you fry. Try not to mix cold oil into the hot oil as it affects the crispness. 
• You can replace white sesame seeds with black. Tastes equally good.
• The quantity of red chilly powder also decides the end product colour. The more you add, the deeper and darker will be the shade. Spice the dough according to your preference.
• Chilly powder can also be replaced with pepper powder. You can also add dried garlic or onion flakes along with chilly powder if you like the flavour.