Ribbon Sev (Diwali Dry Snack) Video by Tarla Dalal

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Ribbon Sev, also known as Ribbon Pakoda, Ola Pakoda or Ottu Pakoda in South India is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried snack is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste. You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container. Enjoy this delicious snack with a cup of hot coffee!

Recipe Description for Ribbon Sev

Preparation Time: 5 mins
Cooking Time: 30 mins
Makes 6 cups
Show me for cups

Ingredients

For Ribbon Sev
1 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 1/2 tbsp soft butter
salt to taste
oil for greasing and deep-frying

Method

For ribbon sev

To make {span class="bold1"}ribbon sev{/span}, combine all the ingredients in a deep bowl and mix well while rubbing it between your palms.
Knead into a soft dough using enough water.
Divide the dough into 2 equal portions.
Grease the ribbon shaped ( the one with vertical lines) press mould with little oil, put a portion of the dough into it, press it and cover it with the lid.
Press out ribbons of the sev into the hot oil, a few at a time and deep-fry on a medium flame till it turns light brown in colour from all the sides. Drain the {span class="bold1"}ribbon sev{/span} on an absorbent paper.
Repeat steps 4 and 5 to deep-fry the remaining {span class="bold1"}ribbon sev{/span} in 3 more batches.
Keep the {span class="bold1"}ribbon sev{/span} aside to cool for 5 to 10 minutes.
Transfer the {span class="bold1"}ribbon sev{/span} into a deep bowl and break it lightly once using your fingers.
Store the {span class="bold1"}ribbon sev{/span} in an air-tight container and use as required.