Friday, March 6, 2009

Ribbon Pakkoda/Oattu pakkoda - South Indian/Tamil Savoury - I

Ribbon Pakkoda (ரிப்பன் பக்கோடா)/Oattu pakkoda (ஓட்டுப் பக்கோடா):





This is a savoury from Tamilnadu, which is very tasty and easy to prepare:

Ingredients:
  1. 4 cups Bengal gram flour,
  2. 2 cups Rice Flour,
  3. 1/2 cup Butter or ghee,
  4. 3 tsp. Salt (diluted in 2 tbsp. of water),
  5. 1/2 tsp. Asafoetida/hing powder or solid hing diluted in some water.
  6. 3 tsp. Chilli Powder,
  7. 2/3 cups Oil for frying,
  8. Enough water.

Dough:

Mix the flours with butter, nicely, with your fingertips. Add hing, chilli powder, salt water and mix again. (Retain some salt water. Taste the first batch of the snack and you can add some more, if salt is less). Then add some more water and mix till the dough is like the chapaathi dough. It should not be very stiff or soggy.

Method:

Make a ball out of the dough first and then stretch it a bit, so that it fits the Cookie Press - 'murukku achchu' (M.A.)(முறுக்கு அச்சு) and close the lid.

Pour oil in a kadai/pan and heat it. It should be very hot first. Then slow down the fire and press the dough in the M.A. into the hot oil. Press enough dough, till it covers the oil in the pan. One M.A. dough can be pressed approx. twice. If you press more, it will not get cooked properly. Now keep the fire in 'medium'. When the ribbon is half cooked, turn it once. On the whole, it will take approx. 2-3 mts. for one ribbon to get cooked. When the bubbles die down, and the ribbon is golden brown, take it out and keep it in a drainer/paper napkin for a minute.

Once you start preparing this snack, don't stop, till the dough is finished. If the dough soaks for a long time, the snack will be very oily. Remember to keep the fire 'sightly high' while cooking.

Place some paper napkin or some brown paper at the bottom of an airtight container and store. Nice crispy savoury is ready.

You can reduce the rice flour to 1 and a 1/2 cup too. This will be a bit softer for the teeth!

While pressing the dough into the oil, hold the stem of the M.A. in your left hand and press with the right hand. This machine is very easy to handle.

If you want to prepare more, don't add extra flour to this measure. Prepare new dough. The dough should not soak for a long time.



I prepare this ribbon pakkoda in different ratios and the taste also varies  accordingly:

Variation 1:
 
1. 4 cups Rice flour,
2. 1 and 1/2 cup fried gram flour.
You can grind both the rice and gram together in the outside machine or buy the flours and use them. 

Variation 2:

1. 4 cups Rice flour,
2. 1 cup Bengal Gram flour,
3. 1/4 cup Urad Dhal flour. (the urad dhal should be dry roasted and ground in the mixie and sieved).

Everything else is the same as described in the beginning of the post.  You can differentiate the taste in all the three methods!



Renu, this recipe is for you! Enjoy and give me the feed back!


I updated it today (22.4.13), so that it would be easier to follow! The recipe is the same!

12 comments:

R. Ramesh said...

why r u rubbing it in maam..? already missing home food..i can neither make ribbon pokada nor eat it...(ya..maybe i can buy fm hotel but no thrill like home food)..anyway..best wishess

Shilpa said...

Hey Sandhya,
This looks real nice. Will surely try it out some time and will let you know how it turned out.

Renu said...

Thank you Sandhya, you have explained everything so nicely with the little tips about heat, which i find very important to know, I am certainly going to make it, but first I will have to buy this machine.
Thank u so much , I felt so happy to see it:)

aur bhi kuch batana kabhi..some south indian snack:)

Soul Searcher said...

While Ribbon pakoda or tape pakoda is wondeful snack it lends it self to amzing variations

One is to make it the pakoda and use it after breaking into small pieces, for the famous Misal in the Misal pav of amchi Mumbai.

When West Meets South it tastes terrific as a variation

Sandhya said...

Ramesh: Thanks.

Shilpa: Thanks and waiting for your feed back!

Renu: Zaroor batavoongi! When I know that somebody is trying my recipe, it is a nice feeling! I had the old chakli machine also, I don't know where it is now. You can buy just fitting plates for them and use - if you have your old machine.

My blog writing is improving because of your encouragement, Renu. Thank you.

Soul Searcher: Yes, you are right. This snack is very crispy and you can add more chilli powder during cold weather and make it hot hot! Thanks.

Sai Charan said...

Thanks Sandhyaji for sharing this recipe. Yes, we too prepare a similar kind of a snack but this one sounds a bit different.

Well, i showed this post to my mother and after reading she is eager to try it :) So, I may get a chance to taste the ribbon pakkodas this weekend :)

Sandhya said...

Thanks Sai. Hope it turns out well. Please tell me if she gives some tips to make it still better.

Navita (Gupta) Hakim said...

i am so going to make this..thanks for sharing :)

Sandhya said...

Navita: Welcome here. Hope you would like it.

Dr B Jambulingam said...

திரு வை.கோபாலகிருஷ்ணன் அவரது தளத்தில் http://gopu1949.blogspot.in/2015/07/33_3.html என்ற முகவரியில் உங்களது தளத்தை அறிமுகப்படுத்தியுள்ளார். தங்களது தளத்தினைக் கண்டேன். பாராட்டுக்கள்.
http://www.ponnibuddha.blogspot.com/
http://www.drbjambulingam.blogspot.com/

yathavan nambi said...

அன்புடையீர்! வணக்கம்!
அன்பின் அய்யா திரு. வை. கோபாலகிருஷ்ணன் அவர்கள் இன்று (03/07/2015) தங்களின் பதிவுகளில் சிலவற்றை அவரது வலைத் தளத்தில் அடையாளம் காட்டி சிறப்பித்துள்ளார்கள் என்பதை மிகவும் மகிழ்ச்சியுடன் தெரிவித்துக்கொள்கிறேன். பாராட்டுகள். வாழ்த்துகள்.
இணைப்பு: http://gopu1949.blogspot.in/

நன்றி!
நட்புடன்,
புதுவை வேலு
www.kuzhalinnisai.blogspot.com
FRANCE

Sandhya said...

Dr. B.JAMBULINGAM: உங்கள் பாராட்டுக்கு மிகவும் நன்றி. கோபாலகிருஷ்ணன் அவர்கள் இந்த தொடரில் நிறைய எழுத்தாளர்களை அறிமுகப் படுத்திக் கொண்டிருக்கிறார். எங்களைப் போன்றவர்களின் எழுத்தை நிறைய பேர் படிக்கிறார்கள். நிறைய பேர் எழுத்துக்களைப் படிக்கிறோம். நல்ல காரியம் செய்கிறார். அவருக்கும் உங்களுக்கும் மிக்க நன்றி.

தினமணியில் வந்த உங்கள் பௌத்த மத ஆய்வுக்கட்டுரை பற்றி படித்தேன். உங்களைத் தெரிந்து கொண்டதில் மகிழ்ச்சி. ஆய்வு தொடரட்டும். பாராட்டுக்கள்.


YATHAVAN NAMBI: என் எழுத்தைப் படித்துப் பார்த்ததுக்கு மிகவும் நன்றி! உங்களைப் போன்ற சிறந்த எழுத்தாளர்களை எங்களுக்கு அறிமுகப் படுத்திய திரு கோபாலக்ரிஷ்ணனுக்கும் நன்றி. பாராட்டுக்கள்.