Ribbon Pakoda is a popular South Indian snack made often at the time of Diwali festival. Instead of preparing the same old method of ribbon pakoda tried coconut milk ribbon pakoda and it turned out to be so crisp and crunchy.
Usually, ribbon pakoda is made with rice flour, Bengal gram flour, and other spices along with water. This time I used both Bengal gram flour and fried gram flour (take a cup of fried gram and powder it in a mixer. Then sieve it and measure it and use it in the recipe) and made dough using coconut milk. As we made this pakoda with coconut milk, you get coconut milk flavor in each bite. Also, the color of the pakoda was not dark in color due to coconut milk, it was really golden in color as you see in the above pic. If you like darker color pakoda, you can add half a tsp of turmeric powder while mixing the dough. Now let us see how to prepare this recipe.
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- 1 cup Coconut Milk thick extract (first milk)
- 1 cup Rice flour Idiyappam flour
- 1/4 cup Bengal gram flour/Kadalai Maavu/Besan
- 1/4 cup Roasted gram flour/Pottukadalai Maavu
- 1/2 tsp Chili powder
- 1 tsp Sesame seed/Ellu
- 2 tbsp oil Hot oil to make dough
- salt to taste
- oil to deep fry
- For 2 cups grated coconut add a cup of water and grind it to a smooth paste. Filter it by squeezing milk with hands. Extract only the first thick milk. In a wide bowl add rice flour, Bengal gram flour, roasted gram flour, chili powder, sesame seed, salt to taste, heat 2 tbsp oil and add little by little coconut milk to make the dough. The dough should not be too stiff nor too soft. You may or may not require entire coconut milk to make the dough.
- The murukku press shown in the pic is used to make ribbon pakoda. Now grease the murukku press with oil and fill 3/4th with dough.
- Heat oil in a heavy bottom Kadai. Check by dropping a little dough in oil. If oil is hot enough the dough would raise immediately or else it will go down. Now press the mold directly into the Kadai in a circular motion. Do not press the dough in one place. Just make 2 to 3 circles only. Do not overcrowd. Be careful to keep the hands away from hot oil. Fry till golden and until the bubbles stop. Now flip it and fry till the flipped side is golden in color. Drain it on a kitchen towel. Repeat the process with remaining dough. Let it cool and store it in an airtight container.
- Use only freshly extracted coconut milk to get a nice flavor.
- As we use coconut milk to make the dough, the final pakoda comes out light golden in color only.
- If you want a darker color pakoda, you can add half a tsp of turmeric powder while mixing the dough.
- If you feel the dough is becoming tight to press, sprinkle little water or coconut milk to the dough and mix.
Delicious crispy and crunchy Coconut Milk Ribbon Pakoda is ready to relish.
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