Friday, October 29, 2010

Ribbon Pakoda

Here's Anusha's recipe for ribbon pakoda


Besan (kadalai maavu) - 2 cups
Rice flour (arisi maavu) - 1 cup
Salt - 2 tsp
Chili powder - 1 tsp
Heeng (perungayam) - 1/4 tsp
Unsalted butter - 1/4 cup (1/2 a stick) at room temperature
Water - enough to make a smooth dough

Sift rice flour and besan together. Add salt, chilli powder and heeng.  Now add the butter and mix well. Slowly add water and knead the dough. The dough should not be too hard. It should be soft enough to form soft oval balls. Place the ball inside a press (known as murukku nazhi) with the ribbon pakoda attachment in it. Press over hot oil and cook till crisp and light brown color (ribbon gets darker when cooled). If the dough is too tight to press through the nazhi, add more water to make it easier. Store in air-tight container.

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