Ribbon Pakoda Recipe | Seeval Recipe | Cheeval

Ribbon Pakoda Recipe | Seeval Recipe | Cheeval

Ribbon Pakoda Recipe or Seeval Recipe with step by step preparations & photos. In my hometown,we call it as seeval or cheeval.This is one of the popular snacks that we prepare in a festival season especially for Diwali.

seeval recipe - easy deepavali snacks recipe

The ribbon pakoda is made with besan,rice flour,urad dal flour and with some spices.Using a murukku press with a seeval mold we can make this ribbon pakoda easily at home.In my MIL house, murukkuseevalomapodikarasev, rava laddu and some sweets are the default snacks for deepavali.

ribbon pakoda recipe

Let’s learn how to make this yummy & crunchy ribbon pakoda or seeval at home.Hope you liked this recipe and give me your comments how it turned out for you.

Ribbon Pakoda Recipe | Seeval Recipe | Cheeval Recipe

seeval recipe - ribbon pakoda recipe - easy diwali snacks recipe

Ingredients

Besan Flour or Gram Flour / Kadalai Maavu – 2 Cups
Rice Flour / Arisi Maavu or Idiyappam Maavu – 2 Cups
Roasted Urad Dal Flour / Varuththa Ulunthu Maavu – 3 tbsp
Sesame Seeds / Ellu – 2 tbsp
Cumin / Jeera / Seeragam – 2 tsp (crushed)
Red Chili Powder / Vaththal Podi – 2 to 3 tsp
Asafoetida Powder / Hing / Perunkaaya Podi – 1 tsp
Butter / Clarified Butter – 2 tbsp
Coconut Oil / Thengai Ennai – 2 tbsp
Curry Leaves / Kariveppilai – little (Finely chopped)
Sea Salt / Crystal Salt – to taste ( about 1 tsp )
Water – as needed ( about 2 1/4 Cups more or less)
Oil – for deep frying

How to prepare Ribbon Pakoda | Seeval Recipe with step by step pictures

1. Add all the ingredients except oil in a big bowl.

ribbon pakoda recipe ingredients

2. Blend all the ingredients thoroughly using a whisk or by hand.

how to prepare ribbon pakoda - mix ingredients

3. Add water little by little (about 21/4 cups) into the blended ingredients.

seeval recipe preparation

4. Mix well and add coconut oil which prevents the dough stick to the hands and gives wonderful aroma to the ribbon pakoda. Make a soft and pliable dough to press the seeval easily. If it is sticky it will drink more oil while frying. If it is dry it will be very hard while pressing.

how to make seeval - make pliable dough

5. Grease inside the murukku press with coconut oil and fit the ribbon pakoda mold.

Murukku kuzhal with Ribbon Pakoda Mold

6.Pinch some dough and make a log shape like the below picture.

cheeval recipe preparation with step by step pictures

7. Stuff the dough inside the ribbon pakoda maker.

how to prepare cheeval

8.Heat oil in a wide thick bottom pan (iron tawa will do the best) over medium flame.To check if the oil is hot drop a tiny piece of dough in the oil.If it floats immediately, then the oil is ready now.Now press the dough directly over the hot oil.

how to make ribbon pakoda with step by step photos

9.Swirl the dough in the clockwise direction from the center to the outwards or vice-versa.

ribbon pakoda preparations

10. Deep fry the ribbon pakoda on a medium flame.

ribbon pakoda recipe preparation - deep frying

11.Flip over to the other side for even cooking. The sizzling sound will stop completely when the seeval fried well.

how to prepare ribbon pakoda recipe with stepwise pictures

12.Take ribbon pakoda using a ladle and place them on the tissue paper.Cool down completely and break them into your desired sizes and store in a dry, airtight container.

how to prepare seeval

how to make seeval with stepwise pictures

13. Yummy & crunchy ribbon pakoda is ready to serve.Enjoy it as a coffee or tea time snacks.

seeval recipe - cheeval recipe - deepavali snacks recipe

Notes

1. If you do not have roasted urad dal flour, just take 3 tbsp of whole urad dal in a bowl. Wash & soak it for 1/2 an hour in water and drain the water thoroughly.Spread the urad dal on a cotton cloth and let it dry completely.Take a heavy bottom pan and roast urad dal until golden on a low flame. Grind the roasted dal using a mixer jar and sieve it.Use it accordingly.

2. You can use roasted Gram (in tamil as ‘Pottukadalai’ or ‘Porikadalai’)  instead of urad dal flour.

3. Always fry the ribbon murukku on a medium flame.If you fry on a high flame soon it will change the color outside but it will not cook inside the seeval.

4. Butter will give the soft crispy ribbon pakoda.Do not avoid it.

5. Using coconut oil gives the wonderful aroma to the seeval.

6. If you want to add salt after everything mixed as a dough, just add required salt dissolved in a very little amount of water and then mix it well with the dough.

How to make Ribbon Pakoda Recipe | Seeval Recipe |Cheeval Recipe

Ribbon Pakoda Recipe | Seeval Recipe | Cheeval

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ribbon Pakoda Recipe | Seeval Recipe | Cheeval

Ingredients

    (1Cup = 240 ml,1 tbsp = 15 ml)
  • Besan Flour or Gram Flour / Kadalai Maavu - 2 Cups
  • Rice Flour / Arisi Maavu or Idiyappam Maavu - 2 Cups
  • Roasted Urad Dal Flour / Varuththa Ulunthu Maavu - 3 tbsp
  • Sesame Seeds / Ellu - 2 tbsp
  • Cumin / Jeera / Seeragam - 2 tsp (crushed)
  • Red Chili Powder / Vaththal Podi - 2 to 3 tsp
  • Asafoetida Powder / Hing / Perunkaaya Podi - 1 tsp
  • Butter / Clarified Butter - 2 tbsp
  • Coconut Oil / Thengai Ennai - 2 tbsp
  • Curry Leaves / Kariveppilai - little (Finely chopped)
  • Sea Salt / Crystal Salt - to taste ( about 1 tsp )
  • Water - as needed ( about 2 1/4 Cups more or less)
  • Oil - for deep frying

Instructions

  1. Add all the ingredients except oil in a big bowl.
  2. Blend all the ingredients thoroughly using a whisk or by hand.
  3. Add water little by little (about 21/4 cups) into the blended ingredients.
  4. Mix well and add coconut oil which prevents the dough stick to the hands and also gives wonderful aroma to the ribbon pakoda. Make a soft and pliable dough to press the seeval easily. If it is sticky it will drink more oil while frying. If it is dry it will be very hard while pressing.
  5. Pinch some dough and make a log shape like the below picture
  6. Grease inside the murukku press with coconut oil and fit the seeval mold stuff the dough inside the murukku press.
  7. Heat oil in a wide thick bottom pan (iron tawa will do the best) over medium flame.To check if the oil is hot drop a tiny piece of dough in the oil.If it floats immediately, then the oil is ready now.Now press the dough directly on the hot oil.
  8. Swirl the dough in the clockwise direction from the center to the outwards or vice-versa.
  9. Deep fry the ribbon pakoda on a medium flame.
  10. Flip over to the other side for even cooking. The sizzling sound will stop completely when the seeval fried well.
  11. Take ribbon pakoda using a ladle and place them on the tissue paper.Cool down completely and break them into your desired sizes and store in a dry, airtight container.
  12. Yummy & crunchy ribbon pakoda is ready to serve.Enjoy it as a coffee or tea time snacks.

Notes

1. If you do not have roasted urad dal flour, just take 3 tbsp of whole urad dal in a bowl. Wash & soak it for 1/2 an hour in water and drain the water thoroughly.Spread the urad dal on a cotton cloth and let it dry completely.Take a heavy bottom pan and roast urad dal until golden on a low flame. Grind the roasted dal using a mixer jar and sieve it.Use it accordingly.

2. You can use roasted Gram (in tamil as 'Pottukadalai' or 'Porikadalai') instead of urad dal flour.

3. Always fry the ribbon murukku on a medium flame.If you fry on a high flame soon it will change the color outside but it will not cook inside the seeval.

4. Butter will give the soft crispy pakoda.Do not avoid it.

5. Using coconut oil gives the wonderful aroma to the seeval.

6. If you want to add salt after everything mixed in your dough, just add required salt dissolved in a very little amount of water and then mix it well with the dough.



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