Kambu Ribbon Pakoda | Bajra Flour Pakoda| Millet Snacks

Every year during Deepavali I used to think about adding new recipes to the blog. But somehow I will stick to the routine follow the tried and tested recipes. Sometimes I might have missed to take step wise pictures. This year I was so sure to add atleast 4-5 new recipes in the blog. Going good so far. Lets see if I can add few more recipes in the next few days. Also I have been meaning to add more millet flour based recipes in the blog.Hence tried this Kambu Ribbon Pakoda today and it turned out yummy.  I used store bought Bajra/Pearl Millet flour for making this recipe.

I make Thattai, Butter Murukku with Ragi Flour once in a while but never tried any savory snack recipes with Bajra Flour so far. Am sure this is going to be made often here after. My husband loved it. It is very difficult to get approval from him especially to new recipes 🤪

You can check the recipe of regular Ribbon Pakoda here. As always make the Kambu Ribbon Pakoda in batches. If you are using induction stove make sure you don’t over heat the frying pan. Maintaining temperature is bit hard in induction hob but again since it is festival time all the effort in the kitchen is worth it 😬If you want to try other millet recipes check these out.

1. Ragi Butter Murukku
2. Barnyard Millet Sambar Sadham
3. Jowar/சோள Dosai
4. Kambu/Pearl Millet Flour Dosai

Print Recipe

Kambu Ribbon Pakoda

Another twist to the traditional deepavali snack recipe. This Kambu Ribbon Pakoda made from Bajra Flour, Besan & Rice Flour tastes so good. Crunchy snack can be an alternate to our regular pakoda

Course

appetizer, evening snack

Cuisine

tamil, tamilnadu

Keyword

Diwali

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

Pieces

Ingredients

• 1 cup Bajra Flour
• 1/2 cup Besan/Gram Flour/Kadalai Maavu
• 2 tablespoon rice flour
• 2 tablespoon butter
• 2 teaspoon Sesame Seeds
• 1 teaspoon Jeera Seeds
• 2 teaspoon salt
• 1 teaspoon hing/Asafetida
• 1 teaspoon Chilli Powder
• Oil (for deep frying

Course appetizer, evening snack Cuisine tamil, tamilnadu Keyword Diwali Prep Time 10 Minutes Cook Time 30 Minutes Servings Pieces Ingredients 1 cup Bajra Flour 1/2 cup Besan/Gram Flour/Kadalai Maavu 2 tablespoon rice flour 2 tablespoon butter 2 teaspoon Sesame Seeds 1 teaspoon Jeera Seeds 2 teaspoon salt 1 teaspoon hing/Asafetida 1 teaspoon Chilli Powder Oil (for deep frying

Instructions

1. Take all the dry ingredients in a bowl

   
2. Mix butter well with flour. Let them form a crumb like texture

   
3. Add water slowly and made smooth dough like this

   
4. Apply some oil in the murukku press and fill 3/4 of the press with this dough
5. I used the plate that has lines on it

   
6. Heat oil in a pan. Once it is hot start squeezing the dough through the press. If it breaks don't worry. Sometimes if the butter is more or if the dough is too soft it will happen. As long as the Pakoda is crunchy you can ignore this issue

   
7. Wait until both the sides get cooked well and the bubble stops forming in the oil

   
8. Remove the Kambu Ribbon Pakoda from the oil and drain the extra oil in a Kitchen Towel
9. Stack of delicious Kambu Ribbon Pakoda is ready