Coconut Ribbon pakoda, Diwali snack recipes

Coconut ribbon pakoda with video

Coconut ribbon pakoda| seeval, i just saw this name in Krishna sweets during our trip to India in June. I didn't check out the packet to see the ingredients but noted down the name itself. I have already posted 2 version of ribbon pakoda in Jeyashri's kitchen. I tried this coconut ribbon pakoda at home by adding coconut milk, to make the dough. But some how i am not satisfied. Finally after 2-3 attempts, got the taste, which i had in my mind😃. I made this for my Cookery demo in Pasir ris CC, Singapore. Try this yummy, crispy coconut ribbon Pakoda. Check out my full collection of Deepavali Snack recipes | Diwali snack recipes.

Coconut Ribbon Pakoda

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Yields: 3 cups

     Besan | Kadalai maavu | gram flour 1 cup
     Rice flour   1 cup
     Red chili powder  3 tsp
     Sesame seeds   1 tsp
     Butter  3 tsp
     Hot Oil  1 tblsp
     Oil   for deep frying
     Thick coconut milk  3/4 cup
     Fresh coconut  2 tblsp
     Salt  as needed
    Method:

• Grind the fresh coconut into a fine paste. You can add little water if needed.
• This gives a nice flavour to the coconut ribbon pakoda, so do not skip this.
• In a wide bowl add the rice flour,besan,coconut paste,red chili powder,salt, sesame seeds, butter and 1 tblsp hot oil.
• Warm the coconut milk. Do not boil, just make it warm. If you insert your fingers you should be able to keep the fingers in the coconut milk for 7 seconds. 
• Adding warm coconut milk gives a nice texture to the ribbon pakoda. 
• Add the coconut milk to this and knead this into a soft pliable dough.
• If needed add little water. Do not make it too stiff else it will be hard to squeeze.
• Cover the dough and take small portions and put into the murukku press using the ribbon pakoda achu.
• This time i used the achu which my mom gave to me. The achu has curves and so i got nice lines in  the ribbon pakoda.
• Heat oil and when it becomes hot,bring the flame to medium.
• Squeeze dough  into the oil.
• Fry in medium flame till the shh sound of the oil subsides.
• Drain in the kitchen towel. 
• Repeat this for the rest of the dough.

                                       Video of How to make Coconut ribbon pakoda

            

     
     

Method:

• Grind the fresh coconut into a fine paste. You can add little water if needed.
• This gives a nice flavour to the coconut ribbon pakoda, so do not skip this.

• In a wide bowl add the rice flour,besan,coconut paste,red chili powder,salt, sesame seeds, butter and 1 tblsp hot oil.
• Warm the coconut milk. Do not boil, just make it warm. If you insert your fingers you should be able to keep the fingers in the coconut milk for 7 seconds. 
• Adding warm coconut milk gives a nice texture to the ribbon pakoda. 
• Add the coconut milk to this and knead this into a soft pliable dough.

• If needed add little water. Do not make it too stiff else it will be hard to squeeze.

• Cover the dough and take small portions and put into the murukku press using the ribbon pakoda achu.
• This time i used the achu which my mom gave to me. The achu has curves and so i got nice lines in  the ribbon pakoda.

• Heat oil and when it becomes hot,bring the flame to medium.
• Squeeze dough  into the oil.

• Fry in medium flame till the shh sound of the oil subsides.

• Drain in the kitchen towel. 
• Repeat this for the rest of the dough.

Notes:

1. Home made coconut milk gives a very nice flavor to the ribbon pakoda.
2. I tried this coconut ribbon pakoda with both store bought and home made coconut milk.
3. Do not make the dough in bulk, make it in small portions. I made the dough for this 2 cups of flour (1 cup rice + 1 cup besan) in one go. Do not make more than that.
4. Adding fresh coconut gives a nice taste and flavour, so do not skip this. 
5. This coconut  ribbon pakoda stays crispy for 1 week. Store in an airtight container.