Monday, October 9, 2017

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



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
            
     
     


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.
coconut ribbon pakoda 1
  • 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.
coconut ribbon pakoda 2
  • If needed add little water. Do not make it too stiff else it will be hard to squeeze.
coconut ribbon pakoda 3
  • 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.
coconut ribbon pakoda 4
  • Heat oil and when it becomes hot,bring the flame to medium.
  • Squeeze dough  into the oil.
coconut ribbon pakoda 5
  • Fry in medium flame till the shh sound of the oil subsides.
coconut ribbon pakoda 7
  • Drain in the kitchen towel. 
  • Repeat this for the rest of the dough.
Coconut ribbon pakoda
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.
     

Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...

0 comments:

Post a Comment

Thank you for visiting. Please write your queries to jeyashrikitchen@gmail.com. Any urgent queries post a message on Jeyashri's kitchen Facebook page.