ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in South India |
by Tarla Dalal
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ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images.
ribbon sev, also known as ribbon pakoda , ola pakoda or ottu pakoda in south india in south india is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried ottu pakoda is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste.
To get the ribbon pakoda shape, you need to use a ribbon shaped press mould, the one with vertical lines.
ribbon sev | ribbon pakoda is prepared often during festivals for diwali snacks and ganesh chaturthi.
You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container.
I would like to share some important tips to make the perfect ribbon pakoda. 1. Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water. 2. Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev.
If you want a healthier option to deep fried ribbon murukku then try our baked ribbon sev recipe which is a perfect kids jar snack recipe.
Enjoy this delicious ola pakoda with a cup of hot coffee!
Given below are step by step photos of ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india.
For ribbon sev- To make ribbon sev, combine all the ingredients in a deep bowl and mix well while rubbing it between your palms.
- Knead into a soft dough using enough water.
- Divide the dough into 2 equal portions.
- Grease the ribbon shaped ( the one with vertical lines) press mould with little oil, put a portion of the dough into it, press it and cover it with the lid.
- Press out ribbons of the sev into the hot oil, a few at a time and deep-fry on a medium flame till it turns light brown in colour from all the sides. Drain the ribbon sev on an absorbent paper.
- Repeat steps 4 and 5 to deep-fry the remaining ribbon sev in 3 more batches.
- Keep the ribbon sev aside to cool for 5 to 10 minutes.
- Transfer the ribbon sev into a deep bowl and break it lightly once using your fingers.
- Store the ribbon sev in an air-tight container and use as required.
Ribbon Sev (Diwali Dry Snack) Video by Tarla Dalal
Ribbon Sev recipe with step by step photos
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To prepare the dough for ribbon sev, in a deep bowl take rice flour. It makes the ribbon sev crispy on frying.
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Add besan. Many people even add fried gram flour to perk up the flavour and texture of ribbon sev.
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Add turmeric powder.
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Add chilli powder. Alternatively, you can even use ginger-green chilli paste for spice.
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Add asafoetida. Hing aids in digestion.
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Add soft butter. Also, you can add melted ghee or oil as the moyen. It provides a crumbly texture to the ribbon sev.
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Add salt.
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Combine all the ingredients and mix well while rubbing it between your palms. It should resemble like bread crumbs. This ensures everything is mixed well especially the fat.
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Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water.
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To prepare the Ribbon Sev, divide the ribbon sev dough into 2 equal portions. Grease the ribbon shaped (the one with vertical lines) press mould with little oil.
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Put a portion of the dough into it. Press it lightly.
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Cover it with the lid.
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Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev.
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Deep-fry on a medium flame till it turns very light brown in colour from the bottom. Flip and fry on the other side. Flip and fry multiple times till the sev is evenly cooked from all sides. Do not cook once the bubbling sound stops, as it will just make the aaku pakodi bitter on over frying.
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Carefully remove the ribbon sev with the help of a slotted spoon and drain on absorbent paper.
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Repeat steps 4 to 6 and deep-fry the remaining ribbon sev in 3 more batches. If you are health conscious, then you can bake the ribbon sev instead of frying. Check out this recipe for.
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Keep aside to cool for 5 to 10 minutes. If not cooled, the ribbon sev will be soft and not crispy.
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Break the South Indian ribbon sev it lightly once using your fingers.
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Cool the ribbon pakoda completely. Once cooled, then store the ribbon sev in an air-tight container and use as required. The ribbon pakoda will last for 15 days. Kai Murukku, Murukku, Palak Chakli are some other South-Indian jar snacks recipe which you would love to try!
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Nutrient values (Abbrv) per cup
| Energy | 306 cal |
| Protein | 4.2 g |
| Carbohydrates | 26.3 g |
| Fiber | 2.6 g |
| Fat | 20.2 g |
| Cholesterol | 7.5 mg |
| Sodium | 34.8 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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