Ribbon namkin

Servings:
Preparation time: 10 minutes.
Frying time: 10-12 minutes.
Total time: 22 minutes.

Deepawali, a global festival indeed…

This festival is celebrated by the Indian origin people in Britain, Canada, Indonesia, Japan, Singapore, united state of America and many more countries.

In Tamil Nadu is that newly wedded couples celebrate the first Deepawali after their marriage as ‘Thalai Deepawali’; the parents of the bride invite their son-in-law and present them new dress and other gifts on the day of Deepawali.

Now, let’s relish the real taste of south Indian ribbon namkin…

“Ribbon Namkin” is a popular South Indian snack loved for its light, crispy texture and beautiful ribbon-like shape. Made from a simple dough of rice flour, gram flour, and spices, it is pressed through a ribbon-shaped sev maker and deep-fried.

This snack is a festive favorite during Diwali and other celebrations, but it is equally cherished as a teatime treat. Stored in an airtight container, ribbon namkin stays fresh for days, making it a convenient munching option for the whole family. Tasty…tasty…

Ingredients:

Rice flour: 2 cup
Besan: 1 cup
Salt: 1 teaspoon
Hot oil: 1 serving spoon
Green Chilli: 2 no.
Ginger: 2”piece
Cumin: 1 teaspoon
Sesame seed: 1 teaspoon
Refined oil: for deep frying

Preparation:

For making dough:

Grind chilli, ginger and cumin to fine paste with water.
Take a wide vessel; pour rice flour, Besan, hot oil, salt, Sesame seed, prepared paste, mix well by rubbing between palms, add water in small quantity and knead them, if required, put some more water till the dough becomes soft.(The dough can be made in food processor also).
Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape.
Take sev maker with proper sieve (ribbon namkeen), apply oil inside. Fill the maker with dough.

Method:

Heat oil in a fry pan on medium flame (to check if oil is ready, put a little piece of dough in the oil if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again). Now release the ribbon from the sev maker into the hot oil as shown in photo.
Deep fry the ribbon on medium heat, after they start to come up slowly turn over. Fry till it becomes light brown in colour. Remove ribbon from the oil; wait for few minutes to get the oil hot again, Repeat this till all are done. Now, Ribbon namkin is ready to serve. Store this Ribbon namkin in an air-tight container.