Ribbon Pakoda - Version 3 /Seeval / Naada Karasev




Starting the 3rd week of 92nd edition of blogging marathon with Diwali sweets and savories as theme.
As Diwali is fast approaching,like to share some savories and sweets.Today's recipe is a crunchy and addictive ribbon pakoda.This snack has varoius names such as seeval,Naada Kaarasev and Ribbon murukku  in each region.

I have already shared two version of this snack with different ingredients and proportions.But this is my Grand mother's version and still my aunt follows this recipe.Though I make this snack often I follow this one but this has been in my to do list since long.So tried this one for the first time and it came out so crunchy and kids loved it.



                                                                      
                                                            
                                                              Ribbon Pakoda /Seeval /Naada Karasev


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 30 minutes
   Makes ~ 450 gms(approximately)


   
  Ingredients

    

Ingredient
Quantity
Gram flour/besan
1 cup
Rice flour/arisimaavu
1 cup 
Red chilly powder/milgai podi
1.5- 2 tsp
Turmeric powder/majal podi
1/2 tsp
Asafoetida/perungayam
1/8 tsp
Salt
1 tsp
Water
to knead
Oil
for frying

  Method 
  • Heat the oil in a pan and take all the ingredients in a  bowl and to this add 3tbs of hotoil and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.
  • Take the murukku press with the ribbon pakoda blade,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.Fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.

  • Store it in an air tight container.



  • Cover the dough with a plate to prevent drying.
  • If you feel hard to squeeze then sprinkle some water and mix the dough.
  • The pakoda color will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
  • Instead of hot oil melted butter can also be used.
  • A tbs of roasted urad dhal powder can also be added for extra taste and crunch.

Enjoy..............................






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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

12 comments:

Such a classic dish and definitely addictive. Lovely clicks Nalini.

ribbon pakoda is a perfect and must have snack on festivals. Good one.

Naada murukku, who can resist to this crunchy munchies. Feel like grabbing and having some. Excellent savoury Nalini.

what a great snack I wouldn't mind snacking on these while reading a book!!!

This is so similar to the ribbon pakoda mon used to make. It is such an addictive snack for sure..

I agree this is a classic diwali snack and just as addictive . Great presentation, Nalini.

Wow that ribbon pakoda sounds and looks awesome Nalini, such pretty and captivating clicks..

Riboon pakoda sounds crunchy, would love to have some with my tea.

I haven't made ribbon pakodas using this ratio of flours, I think. They sound crunchy and crispy.

ribbon muruku, a must for diwali, looks crispy and crunchy nalini, pics as usual out of the world!!!

This one sounds such an addictive snack.I would love to have it with my tea

Wow.. this snack is one of mine fav snack... love your capture. so beautiful.

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