RIBBON PAKODA
INGREDIENTS:
1. Rice Flour: 2cups
2. Gram Flour: ½ cup
3. Black Pepper: ¾ tsp, Or 1tsp chilly powder
4. Butter: 2 tbsp
5. Oil: 2-3 tbsp
6. Asafetida powder: ½ tsp
7. Salt and water: As required
8. Oil: For frying
2. Gram Flour: ½ cup
3. Black Pepper: ¾ tsp, Or 1tsp chilly powder
4. Butter: 2 tbsp
5. Oil: 2-3 tbsp
6. Asafetida powder: ½ tsp
7. Salt and water: As required
8. Oil: For frying
METHOD:
Take a big bowl and mix in it the rice flour, gram flour, black pepper powder, softened butter, asafetida, oil and salt.
Add very little water and start mixing the ingredients to form soft dough. Add water if needed to make a non-sticky, stiff dough.
In a kadai, heat the oil.
Take murukku press and fill it with the prepared dough. Use the ribbon plate to give the pakoda the needed shape.
Press the dough into the hot oil forming just a single layer. Don’t make many layers to avoid uneven cooking.
Once the bubbles in the pakoda reduce, flip it and cook again until the bubbles. stop completely
Add very little water and start mixing the ingredients to form soft dough. Add water if needed to make a non-sticky, stiff dough.
In a kadai, heat the oil.
Take murukku press and fill it with the prepared dough. Use the ribbon plate to give the pakoda the needed shape.
Press the dough into the hot oil forming just a single layer. Don’t make many layers to avoid uneven cooking.
Once the bubbles in the pakoda reduce, flip it and cook again until the bubbles. stop completely
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