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You are here: Home / Indian Recipes / Murukku and Chakli Recipes / Pottukadalai Ottu Ola Pakoda Recipe | Ribbon Nada Pakoda

Pottukadalai Ottu Ola Pakoda Recipe | Ribbon Nada Pakoda

November 10, 2012 By Sangeetha Priya 12 Comments

Pottukadalai ottu ola pakoda is very famous in our place. Hope you remember Instant Pottukadalai Mullu Murukku recipe i posted last month. Few months back my DB sent this murukku achu through neighbor who arrived from India, so after getting this press I am quite interested in trying all varieties with it. One day I prepared this ottu pakoda by asking my mom, she adds Onion and Garlic paste to this dough which flavors and tastes great. I really got the exact taste how my mom make in my very first attempt and after that frequently make this ola pakoda for quick evening snack. When I shared this pakoda with my friend, from that day she is asking me to post this recipe. This can be prepared in 30 minutes of time with no special design required like we do for murukkus. Do try this easy snack and leave your comments!!!

Ingredients

Instant Rice Flour – 4 Cups

Fine Split roasted gram/Pottukadalai/dalia powder – 1 Cup (Refer Notes)

Onion – 1/2 Numbers (Small size).
Garlic – 10 Numbers (small size)
Salt and Water – As needed
Butter – 3 Tbsp
Red Chilli Powder – 2 tsp
Oil – for Deep Fry

Refer Note section for useful tips.

Method

  • Sieve the dhalia flour and mix with other flours, butter, chilli powder, onion/garlic paste n salt.
  • It looks like crumbled mixture, then sprinkle little by little water and make soft non sticky dough (like chapathi dough)
  • Take small part of dough in the press and start pressing in to the hot oil in circular motion.
  • Single layer is enough and when bubbles n sound suppresses then flip and cook till sound suppress.
  • Onion tends the pakodas to turns brown soon so keep an eye while deep frying, light brown n bit dark brown are equally gud in taste but don’t leave beyond that.
  • Repeat the same for remaining prepared dough.
  • Drain with paper towel, when cooled completely, store in an air tight container.
Notes:
  • When Dhalia powdered fine then no need to sieve.
  • If you feel the powdered flour is bit coarse either you can sieve or then the ratio is 3 Cups of Rice Flour + 1 Cup of roasted coarse gram/pottukadalai flour, the other ingredients remains same.
  • While storing keep paper towels in between the pakodas to absorb the excess oil. Do follow the same for storing murukku like snacks…
  • Can break the pakodas using laddle while frying in hot oil or after removing it from oil.
  • Usually this pakoda never turns very dark brown color.
  • My Mom usually soaks rice (mix of idli/boiled rice), grind it to thick batter and then add other ingredients.
  • When you increase dhalia quantity(more than the given measurement) or the dough has more moisture in it then this pakoda absorbs more oil.
  • The dough separates in to two lines when dropped in oil becoz of 2 reasons

1) When anything (pieces of garlic/onion) struck in the hole.
2) The dough might dried so sprinkle little water, mix the dough very well and then press it in hot oil.
Old Picture below

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Filed Under: Diwali Recipes, Festival Recipes, Murukku and Chakli Recipes, Traditional Kongu Foods Tagged With: Appetizer and Snacks, crispy traditional south indian recipes, Diwali, Festive Specials, flavorful ola pakoda recipe, Kids n Infant Corner, kongu style pakoda, murukku, naada pakouda, nada pakoda, Nitha Kitchen, Onion and Garlic flavored ottu pakoda recipe, ottu pakoda, Pottukadalai pakoda recipe, step by step kongu special ola pakoda recipe, Traditional Kongu Foods

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Reader Interactions

Comments

  1. Radha Balaji

    October 26, 2018 at 1:09 am

    Hi I want measurements for wet grinder method

    Reply
    • Sangeetha Priya

      October 26, 2018 at 9:56 am

      Radha use Idli Rice or Raw Rice 3 Cups , soak and grind thick, others remain same.

      Reply
  2. Saraswathi Tharagaram

    November 11, 2012 at 9:30 pm

    Yummm, crisp and freshh..bookmarking it dear..
    Happy diwali to you and to your family..

    Saras

    Dish In 30 minutes event with Giveaway

    Reply
  3. Reshmi Mahesh

    November 11, 2012 at 9:23 pm

    Delicious snack…Love this..

    Reply
  4. Vidya

    November 10, 2012 at 5:55 pm

    Crisp..delicious..perfect teatime snack.

    Reply
  5. Vijayalakshmi Dharmaraj

    November 10, 2012 at 4:16 pm

    very very nice…
    Today's Recipe – EGGLESS PANCAKE
    VIRUNTHU UNNA VAANGA

    Reply
  6. Asiya Omar

    November 10, 2012 at 3:50 pm

    Ola pakoda looks delicious.

    Healthy Food for Healthy Kids Series- Wraps and Rolls.

    http://www.asiyama.blogspot.com/2012/11/healthy-food-for-healthy-kids-event.html

    Reply
  7. Kaveri Venkatesh

    November 10, 2012 at 12:06 pm

    Adding onion paste sounds interesting…we never add onion or garlic in pakoda…Looks good

    Reply
  8. PT

    November 10, 2012 at 10:16 am

    well made..

    Reply
  9. Divya Pramil

    November 10, 2012 at 7:11 am

    Haven't tried with instant rice flour dear looks too good 🙂
    Rasagullas – A Bengali Sweet

    Reply

Trackbacks

  1. Ragi Murukku Finger Millet Chakli | Kezhvaragu Mullu Murukku Recipe says:
    November 4, 2020 at 9:59 pm

    […] I added Garlic and Onion paste to get nice flavor and its adapted from my family’s signature Ottu Pakoda/Ribbon Pakoda […]

    Reply
  2. Kara Boondi Mixture | South Indian Traditional Mixture Video Recipe - Nitha Kitchen | International and Indian Recipes says:
    October 30, 2018 at 11:18 am

    […] Milagu Kaara Sev Thattai Ola/Ottu/Ribbon Pakoda Thenkuzhal Murukku/Quinoa Murukku/Pottu kadalai […]

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