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Ribbon Pakoda

Photo credit: Deepa Ballal


  • 1 cup brown rice flour
  • 1 cup gram flour (besan)
  • ¾ tsp coarsely ground black pepper (kali mirch)
  • 1 tbsp coconut butter
  • ¼ tsp asafoetida (hing) powder
  • Unrefined salt to taste
  • Water as required


Mix together well the rice flour, gram flour, pepper powder, coconut butter, asafoetida and salt. Add water – a little at a time – and make a stiff dough. Preheat the oven at the 200 °C mark for 10 minutes and line a baking tray with parchment paper. Fix the ribbon pakoda disc (plate/cutter) in the chakli maker and fill the hollow of the maker with the prepared dough. Squeeze the dough onto the lined tray in a circular manner, in a single layer – just one layer to ensure even and quick cooking. Bake for 10 – 15 minutes, turning it over once, after about 6 – 7 minutes. Store in an airtight container.


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