Ribbon pakoda recipe
Crispy deep fried ribbon pakoda recipe- A popular tea time snack
Servings: 4
Ingredients
- 1 cup rice flour You can use store bought flour too
- 1/2 cup gram flour | besan
- 2 tsp red chili powder
- Salt as needed
- 1/4 tsp asafoetida
- 1 tbsp white sesame seeds
- 2 tsp melted butter
- 1 tbsp hot oil
- Oil for deep frying
Instructions
- In a wide bowl, add the rice flour and gram flour .
- Add in the red chilli powder, salt, sesame seeds, 2 tsp melted butter, 1 tbsp hot oil, and asafoetida.
- Mix this into a soft dough using water.
- Heat oil for deep frying in a kadai.
- Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
- When it is done on one side flip this carefully using the ladle.
- When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
- Repeat this for the remaining dough.
- Store this in an airtight container.
Notes
Notes:
1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil. 2. Always use fine quality and smooth flour. 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil. 4. If making in bulk, just mix all the ingredients except water. 5. Make the dough in batches to avoid the pakodas getting reddish in color. 6. Fresh ground pepper powder can be used instead of red chilli powder. 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks. 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
1. Always fry the pakoda in hot oil. If you make the flame low the pakodas will absorb a lot of oil. 2. Always use fine quality and smooth flour. 3. If the flour is not of fine texture the pakoda will break when we make and also it will drink oil. 4. If making in bulk, just mix all the ingredients except water. 5. Make the dough in batches to avoid the pakodas getting reddish in color. 6. Fresh ground pepper powder can be used instead of red chilli powder. 7. Always add hot oil to the flour mixture. It gives crispiness to the snacks. 8. This ribbon pakoda stays good for 2-3 weeks in an airtight box.
