RIBBON PAKODA RECIPE
Ingredients
- 1 cup Rice flour
- 3/4 cup Gram Flour /Besan/ / Kadle Hittu
- 1 tsp Cumin Jeera
- 1 tsp White sesame / White til
- a big pinch Asafoetida/ hing
- 1 tsp Red chilli powder
- 2 tbsp Hot oil, to add to dough
- Oil to deep fry
- to taste Salt
Instructions
- In a wide bowl,take rice flour,besan,hing,chilli powder,salt ,jeera & til .Mix well
- Heat oil in a small kadai .Add to the flour. The oil should be so hot that when you pour it on dry flour ,bubbles should form. Mix well.
- Add water little by little and make a smooth,non-sticky dough.
- In the chakli press use ribbon pakoda moulds .Grease the press and the mould with little oil .
- Heat oil in a kadai for deep frying .
- Take the ribbon pakoda mould and keep a ball of dough in the press.
- Press it directly into hot oil in a circular motion. The consistency of the dough should be free flowing .Let the flame be on medium - low. Cook it one side and flip . Cook it both sides uniformly till it becomes crispy and " shh... " sound stops. Drain on a tissue .
- Once it reaches room tempertature store in air tight container and enjoy crispy ribbon pakoda with a cup of tea . Has a good shelf life of 2-3 weeks.
Notes
- How to determine the right temperature to deep fry in oil ? When the oil becomes hot,drop a small ball of dough.If it rises immediately,temperature is pefect .
- Do not add more water to the dough . It will absorb more oil also will be difficult to form tapes.But then the dough shouldn't be tough too . It will be tough to press. The consistency of the dough should be smooth and free flowing.
- If the ribbon pakoda turns very hard to bite,it means the amount of hot oil you added to the dough is not enough. Add 1 tbsp more and make the next batch. If it turns soft and getting scattered in oil that means hot oil added is more. Increase flour quantity .
- You can use soft butter too instead of hot oil.
- Don't overcrowd while deep frying .