Ribbon Pakoda(Nada Recipe)

Posted on Oct 31st, 2015

by Sowmya Venkatachalam

Categories:

My sambandhi make this recipe very well. This is also one of the spicy, crispy, easy to make recipe. Ribbon Pakoda/Nada is a very simple, easy to do snacks on any occasion. This is given as seer bakshnam for many auspicious occasions like marriages, seemandham etc. Homemade rice flour is best for this ribbon pakoda as it will give a nice texture and crispy taste. But we can very well use store bought rice flour too. Here, I have given recipe with homemade rice flour.

Preparation and Yield:

Preparation time	1.5 Hour
Cooking Time	1 hour
Yield	1.5 Cups

Ribbon Pakoda(Nada Recipe)

Ingredients:

Raw Rice	4 Cups
Channa dal	1 Cup
Moong dal	1 Cup
Salt	To Taste
Red Chilli Powder	1 Teaspoon
Butter	4 tablespoon
Oil	For Frying

Accessories Required:

Ribbon Pakoda Press

Ribbon Pakoda Mould

Ribbon Pakoda(Nada Recipe)

Method:

Rinse the raw rice in water atleast couple of times. Then add fresh water to the raw rice to soak them well and leave the raw rice to get soaked for atleast an hour. After an hour, drain the water from rice and spread it in a clean white towel to get it dried.

Meanwhile, Heat the pan and add channa dal and fry for some time till the dal is hot. Keep it aside. Add moong dal and fry for some time till the dal is hot. Keep it aside

Mix Rice and dals and grind to a nice powder it in rice mill. If you are living abroad or you are planning to do smaller quantities, then you can grind the rice and dals in the mixer itself. First grind the dry roasted dals in the mixer to a fine powder. Pass the ground dal powder through the sieve to get rid of lumps. Grind the dals in batch and do the sieving process to get nice and smooth dal powder. Now, Grind the rice in the mixer to a nice powder. Normally we don’t get any lumps.

But we should sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it. Repeat the sieve process again and again till we get a smooth and nice rice flour. If we have good sunny weather, then we can spread the ground smooth rice flour in a newspaper and keep it in sun to dry the rice flour nicely.

Now mix the dal flour and the rice flour nicely and take it in a mixing bowl. To the flour, add red chilli powder, salt, butter and hing

Add water and make the flour into a chapati like dough. Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying. Put 1 hand full of dough in a press, and close the press with ribbon pakoda mould. Squeeze the dough to a big circle. Deep fry the ribbon padoka/Nada in low flame till it is crisp and turns light golden brown color and the bubbles starts to suppress and also the sizzling sound will come down. This is the right stage. Do not keep the flame high as it will change the color quickly but the nada would not be crispy.

Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool. Repeat the step for the rest of the dough. Store it in a air tight container and serve.

The delicious ribbon padoka/Nada is ready to serve.

Ribbon Pakoda(Nada Recipe)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

20 Comments Hide Comments

Hey ! first of all I would like to say thank you very much. I made this dish just yesterday. It was too good. My wife liked to much.
bandscheibenvorfall

Hiya! thanks 🙂 Mom made this for us today to celebrate Diwali. It was good 😀

Thanks for the recipe. It came out very weel and my grandson simply loved it

Thanks for giving a delicious recipe. Travesti

very easy and nice recipe
jayanthi

The pakoras are breaking. I have used the same proportion as you have mentioned. Is the water more? Do I add a little rice flour to correct it.

Prepared Ribbon pakoda, omapodi and sevencup sweet as per ur measurement. it was awesome mami. Thank u soo much for ur wonderful recepies.

Prepared Ribbon pakoda omapodi and sweets as per ur measurement. I was awesome mami.Thank u soo much for ur wonderful recepies

Mami, I live in Dubai. Can I use store brought rice powder. If yes what is the proportion mami? Thank u.

Hi Asha, For 6 cups of rice flour, fry 1 cup of moon dal and 1 cup of channa dal and grind it to a nice powder and mix with 6 cups of rice flour.

I made it wid 4 cup rice flour,1 cup chanma dal,1cup moong dal.same procedure followed but while pouring through mould . Dough breaks and dissolves in oil. Totally wasted

I have given ratio for rice and not rice flour. If we soak and grind a cup of rice, we would surely get 1.5 cups of rice flour. So for 1 cup of channadal and 1 cup of moong dal, you have to taje atleast 6 cups of rice flour. The rice flour keeps the nada crispy and strong. so if we add less rice flour, then the dough will start to break. Try using this ratio.

moong dal??? Never heard of moong dal in Ribbon pakoda

Hi mami,
Instead of roasting and grinding channa dal can I use pottu kadalai powder .
Kindly let me know

Best regards

Hi mami,
Can I used powder of fried gram dhal instead of roasting channa dal and grinding it. Kindly let me know

Best regards

sure you can use fried gram dal. Sometimes fried gram dal makes the dough so brittle while frying in oil. Thats the reason we add roasted channa dal