As Diwali is round the corner everyone will be busy in shopping & the other important thing going in our mind will be to decide the Sweet & Savory we are going to prepare this Diwali. The best and easy option for Savory is Ola/Ribbon Pakoda. Its a good tea time snack too. Ola Pakoda can be made in two ways. We can soak the idly rice and grind it along with the other ingredients. The other method is using rice flour/Idiappam flour, grinding the ingredients separately and adding to it. Here I gave the easy method with rice flour. In this recipe we are not going to add besan flour. Instead I'm going to add roasted gram flour which makes the Pakoda more crispy. Lets get into the recipe..
Ola Pakoda Recipe
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 4 cups
Recipe Category : Snack | Recipe Cuisine : South Indian
Ingredients
Rice flour/Idiappam flour - 1 cup
Roasted bengal gram(Pottukadali) flour -1/4 cup
Butter - 1 tbsp
Sesame seeds(White) - 3/4 tsp
Salt as needed
Hing/Asafoetida -1/4 tsp
Oil - for frying
For grinding:
Dry red chillies -2
Garlic - 1 or 2 pods
Curry leaves - few
Jeera - 1/2 tsp
Method
1. Grind the roasted gram dal into fine powder and sieve it.
3. Now grind the ingredients given under For Grinding into a fine paste adding little water. Add it to the above mixture & mix well so that it all gets blended.
4. Add water to it little by little till you get a smooth dough consistency.
5. Heat the oil. Fill the dough in the Murukku press. Use Ola pakoda plate.
6. Press the dough in a circular motion in the heated oil. When one side is cooked well, flip to the other side.(Ssh sound & the bubbles will reduce once it gets cooked). Continue the same with other batches till all your dough is over.
7. Drain it in tissue paper & allow it to cool completely. Store it in an airtight container.
Points to be noted
* You have to grind the red chilli paste finely so that the seeds will not get stuck in the hole while pressing. You can even replace red chillies with a tsp of red chilli powder. Once I used green chillies. It tasted good too.
* Oil should be in a perfect temperature. Don't over heat. It will turn brown. If not enough heated the dough will split. So be careful in heating. If you drop a pinch of dough in oil it should rise immediately. Its the correct temperature.
* If you add more butter the pakodas will get separated in oil.
Ola Pakoda Recipe
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 4 cups
Recipe Category : Snack | Recipe Cuisine : South Indian
Ingredients
Rice flour/Idiappam flour - 1 cup
Roasted bengal gram(Pottukadali) flour -1/4 cup
Butter - 1 tbsp
Sesame seeds(White) - 3/4 tsp
Salt as needed
Hing/Asafoetida -1/4 tsp
Oil - for frying
For grinding:
Dry red chillies -2
Garlic - 1 or 2 pods
Curry leaves - few
Jeera - 1/2 tsp
Method
1. Grind the roasted gram dal into fine powder and sieve it.
2. In a bowl add rice flour, roasted gram dal flour, melted butter, Sesame seeds, Hing & salt. Keep aside.
3. Now grind the ingredients given under For Grinding into a fine paste adding little water. Add it to the above mixture & mix well so that it all gets blended.
4. Add water to it little by little till you get a smooth dough consistency.
5. Heat the oil. Fill the dough in the Murukku press. Use Ola pakoda plate.
6. Press the dough in a circular motion in the heated oil. When one side is cooked well, flip to the other side.(Ssh sound & the bubbles will reduce once it gets cooked). Continue the same with other batches till all your dough is over.
7. Drain it in tissue paper & allow it to cool completely. Store it in an airtight container.
Points to be noted
* You have to grind the red chilli paste finely so that the seeds will not get stuck in the hole while pressing. You can even replace red chillies with a tsp of red chilli powder. Once I used green chillies. It tasted good too.
* Oil should be in a perfect temperature. Don't over heat. It will turn brown. If not enough heated the dough will split. So be careful in heating. If you drop a pinch of dough in oil it should rise immediately. Its the correct temperature.
* If you add more butter the pakodas will get separated in oil.
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