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Diwali recipesCoconut Ribbon pakoda

Coconut Ribbon pakoda

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 versions of ribbon pakoda in Jeyashri’s kitchen. I tried this coconut ribbon pakoda at home by adding coconut milk, to make the dough. But somehow I am not satisfied. Finally, after 2-3 attempts got the taste, that 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
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Coconut Ribbon Pakoda

Melt in mouth coconut flavoured crispy ribbon pakoda recipe
Course Snack
Cuisine Indian, South Indian
Keyword Diwali recipes, murukku recipes, tea time snacks
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 cups
Author Jeyashri suresh

Ingredients

  • 1 cup Besan | Kadalai maavu | gram flour
  • 1 cup Rice flour
  • 3 tsp Red chili powder
  • 1 tsp Sesame seeds
  • 3 tsp Butter
  • 1 tbsp Hot Oil
  • Oil for deep frying
  • ¾ cup Thick coconut milk
  • 2 tbsp Fresh coconut
  • Salt as needed

Instructions

  • 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 tbsp 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

Coconut Ribbon pakoda recipe
Coconut Ribbon pakoda recipe
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Notes

Notes:
1. Homemade coconut milk gives a very nice flavor to the ribbon pakoda.
2. I tried this coconut ribbon pakoda with both store-bought and homemade coconut milk.
3. Do not make the dough in bulk, make it in small portions. I made the dough for these 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.

Method:

  • Grind the fresh coconut into a fine paste. You can add a 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 tbsp 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 take small portions and put them into the murukku press using the ribbon pakoda achu.
  • This time I used the achu that my mom gave to me. The achu has curves 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 the 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. Homemade coconut milk gives a very nice flavor to the ribbon pakoda.
  2. I tried this coconut ribbon pakoda with both store-bought and homemade 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.
 

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