Ribbon murukku | Ola pakoda
Crispy and tasty ribbon pakoda with rice flour and roasted dal
Servings: 3 cups
Ingredients
- 6 cup Rice flour
- 1 cup Pottukadalai | chutney dal
- 1 tsp Moong dal
- 1 tsp Channa dal
- 1 tsp Urad dal
- ¼ tsp Sesame seeds
- 3 tsp Red chilli powder
- Salt to taste
- 2 tsp softened butter
- 1 tbsp Hot oil
- 2 pinches Asafoetida
- Oil for deep frying
Instructions
- If making the flour in rice mill, dry roast the urad dal, channa dal and moong dal till it emits a nice aroma.
- Add it to the rice along with pottukadalai and make it into a flour.
- If making at home, take 6 portions of rice flour, powder the pottukadalai and powder the roasted dals too. Sieve everything together for even mixing. Flour is ready for ribbon pakoda|ola pakoda.
- In a wide bowl take 2 cups of flour, add sesame seeds, butter,hot oil, red chilli powder,salt and asafoetida.
- Add little water to this and make into a soft dough.
- In a murruku press using ribbon pakoda achu press the ribbon pakoda into hot oil. Ensure the oil should not be smoky. It should be medium high.
- Fry till the sound subsides.
- Drain in a kitchen towel. Repeat this for the rest of the dough.
- Store in a dry air tight container.
Notes
1. Do not overcrowd the pakodas in oil. It will not get cooked.
2. While making the first batch , keep the dough covered .
3. Do not knead more dough, it will make the pakodas reddish soon.
4. If you want you can add ground fresh pepper, reduce the red chili powder and add freshly ground pepper.
5. Ribbon pakoda | ola pakoda stays good in an air tight container for 2 weeks.
2. While making the first batch , keep the dough covered .
3. Do not knead more dough, it will make the pakodas reddish soon.
4. If you want you can add ground fresh pepper, reduce the red chili powder and add freshly ground pepper.
5. Ribbon pakoda | ola pakoda stays good in an air tight container for 2 weeks.
