Ribbon Pakoda | Ola Pakoda| Nada Kara | Diwali / Karthikai Deepam Recipes | Step by Step Recipe

Ribbon pakoda is a snack that can get done in much faster way then you can make murukus. Even though Amma makes Ribbon Pakoda for Diwali, she also makes it for Karthikai Deepam which is just round the corner. We already have couple of versions already shared, this measurement is from an Aunty, who was our neighbour during my college days. Amma remembered that version and also remembered how frequently that Aunty used to make. It was always an instant hit with us kids.

The entire period I was making, Amma was talking about those days and it was wonderful remembering those good old days, so different from now. It wasn't so hurried always, we had lot of time to relax, lazy around and do more. Yet days now are so short, with nothing much getting done. Amma asked if I remember these ribbon Pakodas, I said I will remember once tasting them. As thought, I did remember after tasting them.

We made these specially for the kid's snacks box, and I wanted to have these for my Snacks Mela.

Offering to Lord Ganesh before cooking!

Ribbon Pakoda with Coconut

Ingredient Needed

Rice - 2 cups
Coconut, grated - 1 cup
Urad Dal, roasted & powdered - 1 cup

Seasoning
Chilli powder - 1 tsp
Salt to taste
Hing a pinch
Cumin Seeds - 1/4 tsp

Oil for deep frying
Ribbon pakoda press.

How to make Ribbon Pakoda with Coconut

Wash and soak the rice for 3 hours. Then drain and grind along with the grated coconut to a smooth batter, make sure you don't add too much water while grinding. The dough should be soft and when you press in, it should easily go in though. Take it out in a wide bowl.

Heat a kadai and dry roast the Urad dal. Allow to cool, and grind to a fine powder. Sieve to make sure the flour is fine and doesn't have coarse dal in it.

To the rice dough, add hing, measure out the Urad dal, red chili powder, salt and mix together by sprinkling water. Adjust the seasoning, if more salt is needed, mix in water and blend in sprinkling the salted water.

Heat a kadai with oil for deep frying. When the oil reaches the right temperature, take small balls of the dough, fill in the press and directly press out into the hot oil.

Cook on medium flame to make sure the pakodas are done on inside also. Flip to the other side and cook till golden in colour, drain on to a kitchen towel.

This goes to my Snacks Mela

Thattai Recipe | How to make Thattai | Diwali Savories | Step by Step Recipe

Today's special is a savory snack Thattai, which is very famous down south. I am not sure if this is made in the other states in North. Though I am sure there must be a similar version available.

From my experience I know there are so many recipes for making thattai. Primary objective being, the fried snack is very crispy to eat. The first memory of this snack goes back to my high school time. During summer vacation, we used to make trips with Dad's close friend from college. The kids were all of same age, so it was fun traveling with them. Auntie's Mom used to make delicious Nippattlu / Thattais with groundnut and sesame seeds.

Then the other memories were with buying from stores during festival seasons. This is not a snack that we normally make at home. Amma made this for me and of course I loved it. Though we can make it in different shapes, it was done in the size of puris.

Thattai

Ingredients:

Rice flour - 1 cup
Urad Dal flour - 2 tsp
Channa dal flour- 2 tsp
Grated Coconut - 2 tsp
Ghee - 2 tsp
Asafoetida - 2 pinches
Oil - 3-4 tbsp
Oil for deep frying.

Optional

Channa Dal - 2 tsp, soaked for 30 mins can be added to the dough
Sesame Seeds - 1 tsp

How to make Thattai

In a kadai, dry roast the urad dal to light brown color. Allow to cool, grind the roasted dal into fine powder.

In a bowl, combine the rice and remaining ingredients. Slowly add water and knead to a stiff dough.

Divide the dough into small balls. Keep it aside.

Heat a kadai with oil for deep frying.

Grease a plastic sheet with oil, take each ball and flatten it down to thin discs.

When the oil is hot, deep fry the thattai until turns to crispy and light golden brown color.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9

Pesara Karapusa | Moong Dal Ompodi / Sev | Diwali Savories | Step by Step Recipes

For the second day of the Blogging Marathon, as a Diwali special we made this savory dish with Moong dal along with Rice flour. We made both the flours at home, it turns out pretty easy too if you want to make it for smaller quantity.

It's called Pesara Karapusa, which unlike the Ompodi, tastes more like a thin murukku. Of course you can replace this for your regular ompodi in your Bhel or just snack on it. If you have the moong dal flour ready at hand, this is a quick dish to make. 

Sunday was very hectic as I met my school friends. Some of them I am meeting after 19 years. It was total fun time and enjoyed the nostalgic memories that came back to mind. Kids are having a day off because of the local elections, while that gives me some breathing space to make something new.

Pesara Karapusa | Moong Dal Ompodi / Sev ~ Step by Step Picture Recipe

Pesara Karapusa | Moong Dal Ompodi

Ingredients Needed:

Moong Dal - 1 cup
Rice flour - 2 cups
Red chili powder - 1 tsp
Ajwain / Bishop weeds - 1 tsp
Salt to taste
Water - for kneading
Oil for Deep frying

For using the Ajwain/ Bishop weeds:

When you have to use Ajwain in snacks as these, you can use it in two ways.

1. Soak Ajwain in 1/2 water for 10 mins, grind in a mixer. Strain through a sieve and use the water while mixing the dough.

2. Heat a pan, dry roast the Ajwain, allow to cool and then grind to a powder.

You can follow either of the above methods when you want to use ajwain in the savories.

How to make Pesara karapusa

Roast and grind moong dal to a fine flour. Same for Rice flour.

In a bowl, take the flours, add red chilies, salt.

Add the vamu/ Ajwain to the flour. Add water slowly till you get a soft dough.

Fill this into Ompodi achu and press it out in hot oil.

Cook on both sides and drain to a kitchen towel.

Sending this to the following events:

Suma, who is hosting my favorite event MLLA# 40, an event started by Susan


Serve it - Festival Potluck hosted by Krithi and Danny 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9