🪔FINGER MILLET /RAGI GARLIC RIBBON PAKODA comes as the second addition to my MILLET SNACKS series for this Diwali season🪔
🪔Finger millet/Ragi is a golden treasure in the millet family. I have shared its benefits in Finger millet/Ragi kali/mudde, Healthy Ragi/Finger millet Idli, and Instant Ragi Rava Dosa🪔
🪔This Ribbon pakoda/Ola pakoda is a South Indian snack predominantly occupies its place in Diwali snacks. It got its name as it resembles ribbon in its appearance. Like Murukku, it has variant recipes, which involves rice flour, gram flour or fried gram flour or urad dal flour. I prefer fried gram flour with rice flour as it adds crispier to the texture. If you add gram flour, it loses its crispiness in short time. Here, I replaced regular rice flour with Ragi flour. You can add any other millet flour or rice flour itself; I’ll leave it to your choice🪔
🪔I made this dish garlicky by adding garlic, shallots and green chilli paste. You can skip this, if garlic is not your terrain. But I highly vouch to include this paste as it adds intense flavour to the bland taste of Ragi🪔
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🪔Stay tuned for more healthy millet snack recipes for this Diwali festival. Also, check my previous insta reels for MILLET HALWA series for this season🪔
Ingredients:
Finger millet/Ragi-2 cup
Fried gram flour-1 cup
Garlic,shallots,green chilli paste-2 tbsp
Butter-2 tbsp
Red chilli powder-1-2 tsp
Sesame seeds white -1 tsp
Asafoetida powder-a pinch
Salt-as reqd
Water- as needed
Instructions:
- 🪔Add 1 ½ tbsp peeled garlic, ½ tbsp shallots, and 2 green chillies along with 2-3 tbsp water and grind it as a smooth paste.
- 🪔In a wide bowl add finger millet flour, roasted fried gram flour (sieve it and add), ground garlic paste, sesame seeds, chilli powder, asafoetida powder, salt, and water as required.
- 🪔Knead into a smooth and soft dough. Cover it with a damp cloth.
- 🪔Heat a thick pan with oil on medium flame, take a chakli maker, and use a ribbon pakoda plate (it’s a flat line-like hole, I’ll add the pic for reference)
- 🪔Roll a cylinder from the dough and fill it in the greased chakli maker.
- 🪔Squeeze into the hot oil directly in a circular motion. Do not overlap, as it’ll not cook properly.
- 🪔Flip it once and drain it on a kitchen tissue. Repeat the same with the remaining dough.
- 🪔Once cooled down, store it in an airtight container that stays fresh for a month.
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