Saturday, 7 November 2015

Ribbon Pakoda

Getting into Diwali mood in a full swing. So we are jumping  directly into the recipe.
This is one of the easiest and no fail recipe.
Following measurement is for one batch. It is better to make in batches, because once you mix the dough, it becomes dry after a while. So it should be done in batches.
  • Raw rice flour – 2 cups (Here we don’t need processed rice flour like murukku)
  • Gram flour – 1 cup
  • Urad dal flour – 1 tbsp
  • Chili powder – 1 tsp (Change according to the taste)
  • Butter – 1 tbsp  (Room temperature)
  • Hot oil – 2 tbsp
  • Asafetida water -2 tbsp  (Or u can use powdered asafetida – ¼ tsp)
  • Salt as required
  • Coconut oil for deep frying.
Powder raw rice in a flour mill or in ur own mixer into fine powder and sift well.
Sift the gram flour.

Soak asofitida in water for half an hour at least.
Heat the coconut oil in a deep frying pan.
While the oil is heating, we will prepare the dough.
In a wide bowl, add raw rice flour, gram four, urad dal flour, chili powder, butter, 2 tbsp of oil which is getting heated in the kadai, salt, asofitida and mix well. 

 Becareful when you pour the hot oil.

Add water little by little and make it a loose dough. If it is very tight it is very difficult to press in the machine, so it is better it have it little loose. If it is too loose, it will break into pieces.

Check if the oil is heated.
In the murukku nazhi (Machine), put the ribbon pakoda achu. 

Directly press in the hot oil in spirals, not over crowd in one area.

Cook it medium flame till it reaches a golden color and gently flip it to the other side.

Cook it till it is golden color and take it carefully out and drain the oil.

Allow it to cool, break it into smaller pieces and Store it in an air tight container.
It stays for a week when stored well in warm dry place.

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