RIBBON PAKODA / NADA
INGREDIENTS:
(Just notice the ratio, take measurements in your available cup as per this ratio)
1. Gram flour/ Besan flour: 3 cups
2. Rice flour/ pachai arisi(ask for mavu arisiin shop): 1 cup
3. Butter: 3 tbspns
4. Salt and red chillies: as per ur taste
5. Hing/ Asafoetida/ Perungayam: 1.5 to 2 tspn
6. Oil: To fry
METHOD:
1. To Grind in mixie:
Add required salt, red chillies(I used 4 redchilles) and hing to a mixie jar. Add some water and make it as a smooth paste and keep it ready.
2. Heat oil in a pan in medium heat for frying.
3. In a bowl, add gram flour, butter and rice flour and crumble well. Add the grounded paste to the flour. Add some water and a tspn of hot oil and make it like a soft chappathi dough. Not a very tight one.
4. Place ribbon pakoda shape plate/achu in the press, and squeeze it in hot oil like long strips or spiral style like murukku.
5. Turn both sides until it gets cooked. Tip: The bubbles and the bubbling noise will gradually reduce. This is the perfect stage.
Ribbon Pakkoda is ready!
Enjoy with your beloveds!!
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