Ribbon pakoda /Instant snack recipe/Easy Diwali Recipes
Ingredients
- Rice flour/arisi maavu - 1 cup
Bengal gram flour/kadala maavu - 1/4 cup
Roasted gram flour/pottu kadala maavu - 1/4 cup
Butter/vennai - 1tbsp,
Seeragam/jeera - 1 tsp
Hing - 3/4 tsp
Salt to taste
Oil to fry
Instructions
- Take rice flour, Bengal gram flour & roasted gram flour in a mixing bowl.2.Now add needed salt and jeera,hing to this and mix thoroughly with finger tips so that it mixes evenly like crumbles.3. Put butter, add water little at a time to form a firm but soft dough,it should not be hard or too loose.4.In-between take murukku presser with ribbon pakoda attachment and smear the insides with little oil and keep ready.5.Heat oil in a kadai,fill the dough in the murukku press.6.Now squeeze pakoda in oil,and now you can adjust the flame then and there so that the heat is maintained and insides also cooks well.7.When shh sound subsides take out in a tissue and store.
Notes
- Once the ribbon pakoda has cooled completely, store them in an airtight container. They will remain fresh and crispy for several days.
- After frying, use a slotted spoon to remove the pakoda from the oil and place them on paper towels to absorb excess oil.
- Let them cool and become crisp.
- When squeezing the dough through the mold, maintain even and consistent pressure to create uniform ribbon-like strips.
- The oil should be hot but not smoking.
- Test the temperature by dropping a small piece of dough into the oil.
It should sizzle and rise to the surface without browning too quickly