Ribbon
Pakoda is one of the popular savories prepared in many house-hold in South
India, especially Tamil Nadu , on the occasion of Diwali. It is a crispy deep
fried snack. It is made with some mixed flours and mild spice powders. Children
will love this for its crispness and taste. Also it makes up a good snack
during tea/coffee time too. Make this Ribbon Pakoda this diwali and relish it
with your family.
2. In a big kadai, add required oil and once it becomes hot, take the "Ribbon Pakoda press mould" and stuff some dough into it and squeeze the dough into circles into the hot oil. Wait till the pakoda becomes light brown in colour, keep turning sides to cook evenly. Once it turns light brown, remove from the oil and shift into another vessel spread with tissue paper to absorb any excess oil.
If you are not comfortable directly dropping the dough into the oil, then take a big ladle with holes (jalli karandhi as we call in tamil), reverse the ladle and grease it with little oil and then squeeze the mould in circular motion to make the ribbon pakoda on the reversed side. Then hold the ladle with the dough on top and take it close to the hot oil or slightly touching the oil and reverse it (so the squeezed dough comes below) , the dough drops into the oil & then remove the ladle from the oil. Repeat this for each ribbon pakoda that you make.
To make this
Ribbon Pakoda you need the traditional Pakoda mould and press, which is
available in the market (also illustrated in photo). To make the ribbon pakoda
dough easy to drop when squeezed, prior to its preparation, grease the inside
of the mould and bottom of the press with oil, this will enable smooth flow of
the dough from the mould into your pan.
Ingredients:
Gram Flour -
2 Cups
Rice Flour -
1 Cup
Red Chilly
Powder - 1 1/2 tsp
Salt - to
taste
Hing - 1 tsp
Butter - 4
tbsp
Water - 1
Cup
Hot oil - 3
tsp - For mixing
Oil - For
frying
Method:
1. In a big
bowl/vessel, add the gram flour, rice flour, red chilly powder, salt, hing, oil
and butter and mix well. Add the water little by little and make a dough
similar to chapathi dough in consistency (the dough need not be too thick,
slightly loose dough is good).
2. In a big kadai, add required oil and once it becomes hot, take the "Ribbon Pakoda press mould" and stuff some dough into it and squeeze the dough into circles into the hot oil. Wait till the pakoda becomes light brown in colour, keep turning sides to cook evenly. Once it turns light brown, remove from the oil and shift into another vessel spread with tissue paper to absorb any excess oil.
Tips:
If you are not comfortable directly dropping the dough into the oil, then take a big ladle with holes (jalli karandhi as we call in tamil), reverse the ladle and grease it with little oil and then squeeze the mould in circular motion to make the ribbon pakoda on the reversed side. Then hold the ladle with the dough on top and take it close to the hot oil or slightly touching the oil and reverse it (so the squeezed dough comes below) , the dough drops into the oil & then remove the ladle from the oil. Repeat this for each ribbon pakoda that you make.
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