Ribbon Pakoda(Nada Recipe)

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.

Ribbon Pakoda (Nada Recipe)
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 2 tablespoon
Oil For Frying


Accessories Required:
Ribbon Pakoda Press
Ribbon Pakoda Mould

Ribbon Pakoda(Nada Recipe)

Method:

1. 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)