In a grinder jar, take ½ cup roasted chana dal, 1 dry red chilli (broken and seeds removed) and ½ teaspoon cumin seeds. You can add ½ to 1 teaspoon red chili powder and ½ teaspoon cumin powder instead of dry red chili and cumin seeds.
Grind to a fine powder. Keep aside. For more spicy ribbon pakoda, you can add 2 to 3 dry red chilies. You can also add green chili paste instead of dry red chili. Ginger paste or garlic paste or onion paste can also be added.
Take a plate, pan or a large mixing bowl. Place a sieve on top of it. Add ½ cup besan and ½ cup heaped rice flour.
Then add the ground roasted chana dal, 1 teaspoon salt and ⅛ teaspoon hing.
Sift the whole mixture.
Then add 1 teaspoon white sesame seeds. Keep aside.
In a small pan or a bowl heat 2 tablespoons butter or oil. I have used salted butter, but you can even use unsalted butter.
Heat till all the butter melts. Now add the hot melted butter in the flour mixture.
With a spoon or spatula mix the butter with the flour. Mix very well. Check the taste and if required you can add some more salt.
Now add ⅓ cup water in parts and begin to knead the flour mixture.
Knead to a smooth and non-sticky dough. Cover and keep aside. If the dough looks dry then you can add some more water. If it becomes sticky then add some more besan.
frying ribbon pakoda
Use the nozzle shown in the below picture for preparing ribbon pakoda. This one has serrated edges. You can even use the plain one without the serrated edges. Also heat a kadai and add oil as required for deep frying ribbon pakodas.
Apply some water or oil in the chakli/murukku maker. Then take a portion of the murukku dough and place it inside the murukku maker. Cover with the top part and keep aside.
Let the oil in the kadai become medium hot. Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then oil is too hot. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.
When the oil is hot enough, directly press holding the murukku maker on top of the oil and let the ribbon murukku directly fall in the oil.
While pressing rotate in a concentric circle from the center to outwards similar to making a chakli. Do not over crowd the kadai with ribbon pakoda. Add as much as needed without overcrowding the kadai.
After adding the murukku, do not touch them immediately with the slotted spoon as they break. Let them get fried first. They need to become crisp first and then you can turn them over with the slotted spoon.
Fry till they have become light golden.
Turn over the ribbon pakoda gently with a slotted spoon, so that they get fried evenly.
Now fry this side also till it becomes light golden.
Turn over a couple of times for even frying. Fry till they are crisp and golden.
When the oil stops sizzling it means the pakoda are fried. Then remove them with a slotted spoon or a strainer spoon. Do not over brown or else the pakora becomes slightly dense. Also do not fry at low heat or low flame or else the pakora absorbs too much oil.
Place them on kitchen paper towels. Fry the remaining pakoda in the same way.
When they are cooled, then place them in an air-tight container or box.
Serve ribbon pakoda as a diwali snack or a tea time snack.
You can also halve or double the recipe.
This recipe roughly serves 250 grams of ribbon pakoda.
Note that the approx nutrition data is for 1 serving of ribbon pakoda.