Easiest Way to Autumn At Home Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda)

Easiest Way to Autumn At Home Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda) Delicious, fresh and tasty.

Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda). Ribbon pakoda is one of my favorite fried snacks. My grandma used to make it very often when I was a child. Store-bought ones are usually spicy and I avoid them.

After baking bread with the foxtail millet flour i want to do some snack items with it.

As kids are at home i go with this deep fried ribbon pakoda snack.

Step by step method to prepare Ribbon Pakoda Recipe Take the rice flour, besan,powdered roasted gram dal [ pottukadalai maavu ] , salt, sesame seeds, red chili powder,asafoetida poswder in a bowl.

You can have Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda) using 10 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda)

1. You need 3 cups of millet flour Foxtail (Thinai Maavu).

2. Prepare 1 cup of Rice flour.

3. Prepare 1 cup of Gram flour (Besan / Kadalai Maavu).

4. Prepare 1 pinch of asafoetida (hing).

5. It’s 1/2 tsp of red chilli Kashmiri powder.

6. It’s 1/2 tsp of sesame seeds white.

7. Prepare 1 tsp of salt.

8. It’s 1.5 tsps of unsalted butter softened.

9. It’s of Water - as needed.

10. Prepare of Oil - as needed for deep frying.

Ribbon pakoda is one of my favorite fried snacks.

My grandma used to make it very often when I was a child.

Store-bought ones are usually spicy and I avoid them.

The usual recipe is made with rice flour.

Thinai Ribbon Pakoda (Foxtail millet ribbon pakoda) step by step

1. Heat a thick bottomed pan. Dry roast foxtail millet flour for 2-3 minutes.

2. Transfer the lightly roasted flour to a wide bowl. Add rice flour, gram flour, asafoetida, chilli powder, sesame seeds and salt.

3. Mix well with your hands, such that all ingredients are mixed evenly.

4. Add softened butter and mix the dry ingredients again. Make sure the butter is well mixed with the flours.

5. Add water slowly and mix to a dough. The dough should be a little softer than chapathi dough.

6. Grease the press to be used with little oil. Also, grease the back of a circular, flat ladle with oil..

7. Squeeze the dough into round shape on the greased ladle.

8. Heat oil for deep frying in a pan. Once the oil is hot enough, reduce the flame to medium.

9. Add a small pinch of dough to the hot oil. If it sizzles up, the oil is hot enough.

10. Transfer the shaped ribbon from the ladle to the oil. You can also directly squeeze the dough onto the oil but I prefer doing it this way.

11. Let it fry for atleast 30 seconds.

12. Once the sizzling reduces, turn it over and wait for the sizzle to stop.

13. Transfer to a casserole.

14. Repeat the steps till the dough gets over.

Today, I tried making it with foxtail millet flour (thinai maavu) and it came out nice and cr.

Thinai - Two Ways for the Sweet Tooth.

Name it and you get it.

Benefits of Thinai/ Foxtail Millet can also be found very easily in the net.

I wanted to try snacks with different millets and surprisingly even the kids enjoyed this ragi ribbon pakoda which made me feel content.