Chettinad-Samayal-Ribbon pakkoda

Ribbon Pakkoda:

All-time snack crispy spicy and easy to prepare with minimal effort. Yields more to prepare a large quantity this will not absorb more oil and stays for 15 to 20 days store in an air tight jar.

Ribbon Pakkoda
Ribbon Pakkoda

 

Ingredients:

Rice flour-2 cups

Gram flour 1/2 cup(besan)

Fried channa dal powder-1/2 cup (pottu kadalai mavu)

Chilli powder-1 tsp

Salt -1 tsp

2 tbsp butter or 1 Ladle of hot oil

Oil- 2 cups for deep fry

Method:

Sieve Rice flour and dal flour together.

Mix in a wide bowl, add hot oil or melt butter one ladle in the flour, add salt, chilli powder or paste, asafoetida or garlic paste as you prefer the aroma.

Add 3/4 cup of water mix it well as a smooth dough should not be too tight or too loose.

Heat oil in a pan.

Place a golf-sized ball of the prepared dough in the murukku press.

Check if the oil is ready by dropping a tiny drop of the dough in the oil if it rises up immediately then the oil is ready to fry. Lower the heat, and squeeze out the dough in a circular motion into the oil carefully.

Keep heat in medium flame and fry by flipping the pakoda once or twice in between. When the sizzling sound reduces drain and place it to a paper toweled tray

Repeat the same with remaining dough.

Drain and cool then When the murukku cools, store it in an airtight container and enjoy it any time of the day.

Notes:

Homemade rice flour works best and tastes best, though store bought flour will do too.

If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make a dough.

If the dough is kept for a long time, then the pakodas will become red on frying.

You can add some sesame seeds in the dough, the desired flavour like  Garlic paste, Asafoetida ajwain etc..

If the dough is too tight, then it will be very difficult to press. And if too loose, then the pakodas will get cut while pressing, they will absorb more oil so be careful about mixing the dough.

While storing make sure that the pakodas are cooled completely before closing them in the airtight containers, else the vapour will condense and the pakodas will lose their crispiness.

 

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