Sunday, October 19, 2014

Ribbon Pakoda - ரிப்பன் பகோடா-Diwali Special - Step by step

     I am not in the mood to blog for the past 1 week. The thought of Ebola is making me sick. I pray everyday for the people, who suffer from this deadly disease. West Africa is the epi centre  of this deadly disease. Almost 4500 people have lost thier lives . So lets hold hands together and pray for the victims, to come over this. Also. thank all the care givers, who has kept thier life in stake and  help the victims there. 
       Coming to the recipe, this is very simple savoury ,which can be cooked under 30 minutes. Besan flour gives a crunchy texture to the pakoda. We can spice up the pakodas, using chilli powder or red chilles. Have a happy and safe diwali.


Preparation time : 10 minutes
Cooking time : 15 mins
Yield - about 3 cups 

Ingredients:
1.Besan Flour - 2 cups
2.Rice flour - 1 cup
3.Garlic pods - 4 to 5
4.Red chillies- 6 to 7
5.Hing - a pinch
6.Oil - for frying
7.Water- to knead
8.Salt - to taste


Method:

* Take garlic pods and red chillies in a blender and grind it finely, without any chunks.


















* Take besan flour,rice flour,salt and hing in a mixing bowl.


















* Now mix the grinded red chilli and garlic paste to the bowl. Heat a pan with oil to fry the pakodas.



* Add a tbsp or 2  of hot oil to the bowl. Add water little by little to form a soft dough.


* Divide the dough into equal sized balls. Take your ribbon pakoda mould .

* Grease the murukku press with oil. Fill the Press with the dough and close.

* When the oil is hot, press the dough ,like that of a ribbon. Let it cook for 1 or 2 minutes.Flip it around and let the oil stop making noise. This is the right time to stop the flame.

* Once  the pakodas are cooked, take them out, strain the excess oil using a paper towel. Break them into pieces and store in air tight container.



Notes:
* We can also add chilli powder instead of using red chillies.
* My ribbon pakoda press had big holes, hence the thickness of my pakodas are thick.
* We can also use 1 cup of besan flour and 1 cup of rice flour, to get a crispier pakodas.
* Adding hot oil, makes the pakodas crunchy, so don't skip it.
* Alter the number of red chillies, according to your taste.



4 comments:

Rumana Ambrin said...

Looks crispy and nice combination with tea..

Shanthi said...

yummy treat for diwali...

nandoos Kitchen said...

ribbon pakoda looks very nice and tempting.. Love the garlic flavor.

Suja Manoj said...

Can never say no to this,spicy and crispy snack

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