Recipe: Perfect Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda)

Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda). Hello friends today Recipe is thinai ribbon pakoda Recipe It's too crunchy I like this Recipe too much, I hope you guys too. Providing you the best range of Foxtail Ribbon Pakoda and Foxtail Millet Adhirasam with effective & timely delivery. Ribbon pakoda recipe - Also known as ribbon murukku is a deep fried south indian snack made using besan, rice flour & mild seasonings.

The main focus of the company is to provide hygienically processed Millet based healthy snacks and sweet foods and its allied products for all age groups to the society. Sathu Maavu Ribbon Pakoda / Millets Ribbon pakoda. Thinai Recipes, Foxtail Millet Recipes,golden millet, Korra biyyam recipes. You can cook Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda) using 10 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda)

1. You need 3 cups of millet flour Foxtail (Thinai Maavu).
2. It's 1 cup of Rice flour.
3. Prepare 1 cup of Gram flour (Besan / Kadalai Maavu).
4. Prepare 1 pinch of asafoetida (hing).
5. It's 1/2 tsp of red chilli Kashmiri powder.
6. Prepare 1/2 tsp of sesame seeds white.
7. Prepare 1 tsp of salt.
8. Prepare 1.5 tsps of unsalted butter softened.
9. It's of Water - as needed.
10. You need of Oil - as needed for deep frying.

Ragi ribbon pakoda murukku / kezhvaragu ola pakoda. Ribbon pakoda is one of most favourite savoury snack. It has many different name too (Ola pakoda, Rottu pakoda, Oatu pakoda, Ribbon tape simple cookies with foxtail millet/Thinai(foxtail)biscuit After making upma from fox-tail millet this is another millet recipe but its all about.

Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda) instructions

1. Heat a thick bottomed pan. Dry roast foxtail millet flour for 2-3 minutes.
2. Transfer the lightly roasted flour to a wide bowl. Add rice flour, gram flour, asafoetida, chilli powder, sesame seeds and salt.
3. Mix well with your hands, such that all ingredients are mixed evenly.
4. Add softened butter and mix the dry ingredients again. Make sure the butter is well mixed with the flours.
5. Add water slowly and mix to a dough. The dough should be a little softer than chapathi dough.
6. Grease the press to be used with little oil. Also, grease the back of a circular, flat ladle with oil..
7. Squeeze the dough into round shape on the greased ladle.
8. Heat oil for deep frying in a pan. Once the oil is hot enough, reduce the flame to medium.
9. Add a small pinch of dough to the hot oil. If it sizzles up, the oil is hot enough.
10. Transfer the shaped ribbon from the ladle to the oil. You can also directly squeeze the dough onto the oil but I prefer doing it this way.
11. Let it fry for atleast 30 seconds.
12. Once the sizzling reduces, turn it over and wait for the sizzle to stop.
13. Transfer to a casserole.
14. Repeat the steps till the dough gets over.

Ribbon pakoda is one of my favorite fried snacks. My grandma used to make it very often when I was a child. I referred to the recipe from a youtube video channel by Sivakasi Samayal. Continue reading "Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda)" →. Ribbon Pakoda, Ribbon Murukku, Ola Pakoda, O'ttu Pakoda, Oatu Pakoda, Nada Thenkuzhal, Ribbon Karalu is all same name for Ribbon Pakdoa.