Ribbon Pakodas

About Ribbon Pakodas

Ingredients

• Gram flour (besan) 2 cups
• Rice flour ½ cup
• Split skinless black gram (dhuli urad dal) flour 1 cup
• Asafoetida (hing) ½ tsp
• Turmeric powder ½ tsp
• Cumin powde 1 tsp
• Red chilli powder 1 tsp
• Butter 2 tsps
• Oil 1 tsp + to deep-fry
• Salt to taste

How to Make Ribbon Pakodas (Stepwise Photos)

Method

1. Take gram flour in a mixing bowl, add rice flour, black gram flour, asafoetida, turmeric powder, cumin powder, red chilli powder, butter and mix well. Add water little by little and knead into a stiff dough.
2. Heat sufficient oil in a kadai. Grease a sev press fitted with a stencil in the shape of strips with 1 tsp oil.
3. Divide the dough into equal portions. Put one portion into the sev press and press out strips directly into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
4. Use up the remaining dough in the same way.
5. Let the ribbon pakodas cool down to room temperature before serving on a serving plate. You can also store them in airtight container for a few days.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps