How to make Moong Dal Ribbon Pakoda -

Ribbon pakoda is a typical South Indian snack which is one of the various snacks they prepare during Diwali. As the name suggests they are shaped like ribbons, deep-fried, crisp and full of flavour. It goes very well with cups of hot coffee or tea

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split skinless green gram, Rice flour (चावल का आटा)

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Moong Dal Ribbon Pakoda checkout Moongdal Kachori, Moong Dal Vade, Peethiwali Baked Kachori, Moong and Chana Crostini . You can also find more Snacks and Starters recipes like Walnut Nankhatai - SK Khazana Anda Bhurji Khasta Aloo Chaat Chana Dal Tikki-Cook Smart

Moong Dal Ribbon Pakoda

Moong Dal Ribbon Pakoda Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Moong Dal Ribbon Pakoda Recipe

  • Split skinless green gram 1 cup

  • Rice flour 1 cup

  • Hot oil 3 tbsps + to deep fry

  • Salt to taste

  • Asafoetida 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

Method

Step 1

Dry roast split green gram lightly in a non-stick pan, cool andgrind to a fine powder. Transfer into a mixing bowl, add rice flour and 3 tbsps hot oil and mix well.

Step 2

Mix together salt, asafoetida, red chilli powder and 2 tablespoonswater in a small bowl to make a paste.

Step 3

Make a well in the centre of the flour mixture, add the paste and sufficient water and knead into soft dough.

Step 4

Heat sufficient oil in a kadai.

Step 5

Divide the dough into equal portions. Grease a chakli press attached with a ribbon pakoda plate with a little oil.Put each portion of the dough into it and press out ribbons directly into hot oil. Deep-fry on medium heat till golden and crisp, drain on absorbent paper.

Step 6

Cool down, serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.