Monday, March 23, 2015

Ribbon Pakoda

I prefer savoury snacks to sweet ones and karaboondhi, seedai, thattai and these ribbon pakodas all fall into my favorite category. Though my mom uses a different recipe for ribbon pakoda, this one is from one of my aunts (J periamma). When I tasted her ribbon pakodas they were just perfect in the flavours they had and had a melt in the mouth texture (which sounds counter intuitive for a crunchy snack but I'm unable to find a more suitable description).  I found that her secret was ground pottukadalai (dalia or roasted channa - that we use when making coconut chutney). It also had a lovely garlic flavoring... so here's her recipe - the only change is that I've added extra chilli powder and some sesame seeds...


Rice flour (Arisi Maavu)  - 2 cups
Besan (Kadalai Maavu)- 3/4 cup
Pottukadalai maavu - 3/4 cup (grind pottukadalai to a fine flour)
Black sesame seeds - half tsp (optional)
Salt - 1 tsp
Chilli powder - 1 tsp
Butter melted - 2 tbsp
Oil, to deep fry

To Grind:
Asafoetida /Hing/ Perungaayam- small piece
G. chillies - 10
Garlic - 7 cloves of garlic
Water - about half cup

1) Grind Asafoetida, Green chillies, garlic with water to until well blended. Strain this and set aside the flavored, spicy water.

2) Sift rice flour, besan and pottukadalai with salt to ensure there are no lumps. Take this mixture in a bowl with chilli powder and add melted hot butter and mix well. 

3) Next add the flavored water from step 1 above gradually while mixing to form a stiff and smooth dough. Add water as required if flavored water is not enough.

4) Use the dough press with the one for ribbon pakoda (it has 2 slits). Grease the press and add the dough. 

5) Heat oil on medium (or slightly more) until a small bit of dough when added sizzles immediately and floats on top. Do not heat the oil too much. 

6) Press the dough to form strips directly in the hot oil ( a swirling motion of the hand when pressing enables the dough doesn't pile up and is spread out as a single layer)

7) Allow to cook on one side before flipping over and cooking till done (the bubbles surrounding the dough will subside quite a bit when ready). Drain to a paper towel and repeat this process until all the dough is used up.  

Store in an airtight container (once completely cooled) and enjoy!

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