Ribbon pakoda is one among the endless food possibilities that a food blogger can think of as and when celebrations, festivals are round the corner. When my potential list of sweets and savories for the month of October was getting ready, this pakoda topped the list. I love such crunchy snacks more than any sweets and desserts and I cannot emphasize this enough. My best of best meals have such snacks as side dishes be it rice-rasam, curd-rice or any rice-curry combo. A jar full of ribbon pakoda can get cleared in one or two days without giving me any hint on how and when they disappeared. So crazy it is!!
According to my knowledge ribbon pakoda is traditionally prepared using chickpea flour(besan). But I like rice flour and black gram lentils combination for such snacks. Because it’s a sure WINNER giving the perfect crunchy texture and taste to the snack.
As in my murukku, I tried cooking the blackgram lentils with sufficient water which is then minced to fine puree. The consistency of this batter is also crucial for the perfect texture. It should be flowing like or pouring consistency. When you mix the rice flour and spices with this batter, it gets stiff like a dough. Pressing ribbon pakoda with this dough would give a super rocking snack which you will love for sure.