Sunday, June 17, 2012

Ribbon Pakoda

Ribbon Pakoda is the favourite in my house. My mom always makes this whenever we have guests at home. This recipe requires a special instrument called chakli/murukku press.

  • 2 cups Rice flour
  • 1 cup Besan
  • 1 tsp Chilli powder (Adjust to taste)
  • 1 tsp Salt (Adjust to taste)
  • 1/4 tsp Asafoetida
  • 1 tsp Sesame seeds
  • 1 tbsp Butter, softened
  • 1 cup Water (use as required)
  • Oil for deep frying

  1. Mix the rice flour and besan in a bowl and add the salt, chilli powder, sesame seeds and asafoetida and mix well.
  2. Add the butter and add the water little by little and keep mixing to form a soft but firm dough.
  3. Heat Oil in a Kadai/Wok for deep frying.
  4. Add a portion of the dough in the murukku press with the ribbon achu and press it over the hot oil in a circular motion.
  5. When the sizzling sound subsides, flip it over and remove it with a big slotted spoon when it is done or when it begins to brown very slightly.
  6. Place the ribbon pakodas on a paper towel to drain the excess oil and repeat the process for the remaining dough. 
  7. In the end with the very little dough that is leftover we an make small rings and fry them. Kids will like them too.
  8. Enjoy the crisp ribbon pakodas as a tea time snack! Store the remaining in a dry airtight container once it is cooled completely.

Suggestions/ Notes
  1. Traditionally after mixing the dough we make a small cone with it and keep it aside. This cone represents the god who will be witnessing the cooking so that there wouldn't be any hassles during the process.
  2. The ribbon pakoda dough should be mixed and made immediately else the pakodas will turn brown.
  3. If the oil is too hot the ribbon pakodas will turn brownish and if it is not the right temperature it will be soggy. So make sure the oil is of the right temperature.
  4. If the pakodas are breaking in the oil, then it means that the butter is too much. Add more flour and adjust the dough accordingly.

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