Friday, October 16, 2009


We can’t just manage with the sweet, can we? So try out this salt item that is easy to prepare and yummy too!


Rice flour – 3 cups
Besan flour – 1 cup
White butter – 1 cup
Water – as required
Salt to taste
Oil for deep frying


Take a flat vessel and add the two flours and salt to it. Mix it lightly before adding the butter and mix well. Then add water and mix into dough the consistency of that you make for rotis. Heat oil in a saucepan. Use a hand-press (check out picture) to squeeze the dough in the requisite shape – that of ribbons – directly into the hot oil. Be careful so that the steam rising from the saucepan does not hurt you. Wait for a few moments for the pakoda to fry before turning it over to fry the other side. The oil stops bubbling once the pakoda is cooked. Make sure that it is cooked to a nice golden brown colour and does not become too brown. That is the right time to remove it and place it on a tray lined with paper towel. Store it in an air-tight container once the ribbon pakoda is cooled. The crunchy Ribbon Pakoda tastes delicious with Godhumai Halwa or with tea or coffee.


  1. Wow this looks interesting & quick to make. will try it out surely.

  2. its looking yummy.... i m going to try this today... :)

  3. Hey Sundari !! i tried ribbon pakoda 2day... its tasting crispy yummy..... i love it...
    thank u Sundari ....