P.J.
0
Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack
INGREDIENTS:
RICE FLOUR 2 CUPS
BESAN( BENGAL GRAM FLOUR) 1 CUP
RED CHILLI POWDER 2 TSP
SALT AS NEEDED
ASAFOETIDA 2 PINCHES
SESAME SEEDS |ELLU 1 TSP
MELTED BUTTER 2 TBLSP
OIL FOR DEEP FRYING
METHOD:
• In a wide bowl, add the rice flour and gram flour .
• Add in the redchilli powder, salt, sesame seeds,butter and asafoetida.
• Mix this into a soft dough using water.
• 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.
• Always fry the pakoda in hot oil. If you make the make the flame low the pakodas will drink lot of oil.
• Always use fine quality and smooth flour.
• If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.
• If making in bulk, just mix all the ingredients except water.
• Make dough in batches to avoid the pakodas getting reddish in colur.
Fresh ground pepper powder can be used instead of red chilli powder.
Source:Narayanan Dharmaraj
INGREDIENTS:
RICE FLOUR 2 CUPS
BESAN( BENGAL GRAM FLOUR) 1 CUP
RED CHILLI POWDER 2 TSP
SALT AS NEEDED
ASAFOETIDA 2 PINCHES
SESAME SEEDS |ELLU 1 TSP
MELTED BUTTER 2 TBLSP
OIL FOR DEEP FRYING
METHOD:
• In a wide bowl, add the rice flour and gram flour .
• Add in the redchilli powder, salt, sesame seeds,butter and asafoetida.
• Mix this into a soft dough using water.
• 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.
• Always fry the pakoda in hot oil. If you make the make the flame low the pakodas will drink lot of oil.
• Always use fine quality and smooth flour.
• If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.
• If making in bulk, just mix all the ingredients except water.
• Make dough in batches to avoid the pakodas getting reddish in colur.
Fresh ground pepper powder can be used instead of red chilli powder.
Source:Narayanan Dharmaraj
