Ragi Ribbon Pakoda Recipe

Ragi Ribbon Pakoda Recipe

AuthorAnkita
RatingDifficultyIntermediate

Enjoy this brownie crunch Ribbon Pakoda made of versatile wonder grain Ragi, that comes with abundant health benefits..

An Outlook On Ragi Ribbon Pakoda:

Ragi Ribbon Pakoda is an authentic Indian savory known for its  high nutritive value and unique color and it is a healthier version of the regular ribbon pakoda that comes with a power punch. Ancient grains make a comeback in the Indian kitchens and ragi is one among them. Ragi has always been an integral part of the Indian Cuisine since ages, and due to so many factors it was ignored for a few decades and has once again gained attention worldwide. An array of dishes are made of this versatile millet and it really surprises you with its taste and aroma.  Apart from several dishes that come under regular Indian breakfasts, flat breads, malt and porridge, ragi biscuits and sweets like ragi ladoo and halwa, savories like ragi murukku, pakoda, thattai and sev are becoming a huge hit including this Ragi Ribbon Pakoda.

Ragi is a crop of dry regions and it grows well on sandy or black soil and can withstand severe drought conditions. It grows throughout the year in all parts of the country and Karnataka is the largest producer of ragi in India. Its botanical name is Eleucine Coracana and grows at a height of more than two thousand meters. It is widely grown and consumed in the states of Rajasthan, Tamil Nadu, Karnataka, Andhra pradesh, Orissa, Uttarkhand and Maharashtra.

Ragi is a whole grain and it has been a staple food in India since ages and it has been adored for the abundant nutrition it holds.  Apart from having a lot of protein and fiber, it is a gluten free millet which keeps the blood sugar levels in check and a power packed grain that supplies instant energy boost to your body. It fortifies bone density and treats anemia while promoting heart health on the other hand. The amino acids present in ragi acts as a natural relaxant and studies show that consistent intake of ragi in any form reduces anxiety, depression and even insomnia. It is supposed to be one of the best remedies for migraine too. It has rich anti oxidants and a super food for toddlers as it gives the feel of satiation and keeps them active for a longer time. This wholesome  grain can be taken as a post work out diet and certainly a boon for people involved in sports or other strenuous activities and our ancestors used to carry ragi mudde (ragi balls) as lunch while they worked in fields the whole day.

Ragi Ribbon Pakoda is a simple yet nutritious savory that can be made within minutes without much ado. The perfect mixing of ragi flour, rice flour and roasted gram flour in appropriate ratio guarantees a delicious ragi treat provided one should be keen on adopting certain nuances. For example, the consistency of the ragi dough should be smooth enough to have an easy flow from the Murukku Maker, and sturdy enough to hold the shape of a ribbon. One should know the trick to mix the dough in the suitable consistency and it can be gained easily through experience. The second major challenge lies in taking out the fried pakoda out from the oil just in time. As ragi already has a dark color, you would not know when to take out the pakoda and you may either take it out too early or a little late which would spoil the entire taste if done either way. One needs to wait for the sizzling sound to stop completely and this is the perfect time to take it out and this intricacy can be learnt just after a few batches.

The recipe of interesting Ragi Ribbon Pakoda follows:

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Enjoy this brownie crunch Ribbon Pakoda made of versatile wonder grain Ragi, that comes with abundant health benefits..
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients Required To Make Ragi Ribbon Pakoda Recipe

 ½ Cup of Ragi Flour
 2 tbsp Roasted Gram Flour
 2 tbsp Rice Flour
 1 tsp Red Chili Powder
 1 tbsp Butter
 2 Pinches Of Asafoetida Powder
 1 tbsp Hot Groundnut Oil
 1 tsp Ajwain Seeds / Carom Seeds
 Required Amount Of Salt and water
 Groundnut Oil As Required For Deep Frying

How To Make Ragi Ribbon Pakoda Recipe

1

Take the measured quantities of ragi flour, roasted gram flour and rice flour in a bowl and tip in the required salt to it.

2

Then add a teaspoon of red chili powder along with one or two pinches of asafoetida powder.

3

Sprinkle in a teaspoon of carom seeds and knead it gently with your fingers for a while.

4

Finally add a tablespoon of butter and hot groundnut oil each and knead the dry flour again gently.

5

At last, splash in a little water (by sprinkling little by little) and knead the flour into a soft dough and let it rest for about ten minutes approximately.

6

After a while, take the dough and make small rolls out of it and keep it.

7

Take the murukku maker and place the ribbon pakoda plate inside the maker and fix it intact.

8

Fill the maker with a dough roll and squeeze and check it once before you start frying.

9

Heat a kadai and pour in enough cooking oil as required for deep frying.

10

When it is heated, squeeze the dough from the maker into the sizzling hot oil directly in a circular motion.

11

Maintain the flame in medium mode and when the top portion turns slightly darker and crispy, just flip it to the other side.

12

When both the sides become equally crispy, just take it out from the kadai and place it over a plate covered with a paper towel.

13

After a while, just break the savory into long thin strands and now the crunchy ragi pakoda is ready to eat.

14

Serve it along with a sweet like kesari or halwa accompanied with a steaming cup of coffee or tea.

Tips and Tricks Ragi Ribbon Pakoda Recipe

  • Grease the Murukku Maker with a little oil before use.
  • While kneading the dough add water little by little as the dough should neither be too loose nor too stiff.
  • Press out the dough directly into the hot oil to and fry it in medium flame and when the sizzling sound stops just take out the pakoda.
  • Do not keep the dough for a longer time as it may start to turn sour after a few hours. Start frying as soon as it is ready to get the best result.
  • We add a spoon of hot oil just to make the flour crumbly and it usually done in the making of all savory flours.
  • Do the entire process in medium flame and you can also add white or black sesame seeds in place of ajwain.
  • Similarly, you can add a little (roasted & crushed ) garlic for added flavor and it is optional.

Ingredients

 ½ Cup of Ragi Flour
 2 tbsp Roasted Gram Flour
 2 tbsp Rice Flour
 1 tsp Red Chili Powder
 1 tbsp Butter
 2 Pinches Of Asafoetida Powder
 1 tbsp Hot Groundnut Oil
 1 tsp Ajwain Seeds / Carom Seeds
 Required Amount Of Salt and water
 Groundnut Oil As Required For Deep Frying

Directions

1

Take the measured quantities of ragi flour, roasted gram flour and rice flour in a bowl and tip in the required salt to it.

2

Then add a teaspoon of red chili powder along with one or two pinches of asafoetida powder.

3

Sprinkle in a teaspoon of carom seeds and knead it gently with your fingers for a while.

4

Finally add a tablespoon of butter and hot groundnut oil each and knead the dry flour again gently.

5

At last, splash in a little water (by sprinkling little by little) and knead the flour into a soft dough and let it rest for about ten minutes approximately.

6

After a while, take the dough and make small rolls out of it and keep it.

7

Take the murukku maker and place the ribbon pakoda plate inside the maker and fix it intact.

8

Fill the maker with a dough roll and squeeze and check it once before you start frying.

9

Heat a kadai and pour in enough cooking oil as required for deep frying.

10

When it is heated, squeeze the dough from the maker into the sizzling hot oil directly in a circular motion.

11

Maintain the flame in medium mode and when the top portion turns slightly darker and crispy, just flip it to the other side.

12

When both the sides become equally crispy, just take it out from the kadai and place it over a plate covered with a paper towel.

13

After a while, just break the savory into long thin strands and now the crunchy ragi pakoda is ready to eat.

14

Serve it along with a sweet like kesari or halwa accompanied with a steaming cup of coffee or tea.

Ragi Ribbon Pakoda Recipe

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