Friday, October 28, 2016

Posted by Mala at 1:30:00 AM 2 comments
Well.....this snack, which is the most favorite of many, has various names....other than the 2 mentioned above, this is also called "Nada thenkuzhal" and "Olai pakoda".
In my Salem home, it is always called "Oattu pakoda", and after my marriage, when I mentioned this name, my inlaws brought down the roof with their laughter.....they hadn't heard this name, and I hadn't heard "Ribbon pakoda".........by which name, they idnetify this snack.....
Well...years have rolled by...Salem girl has become a total Tanjore woman now............since I got married at a very young, easily mouldable age,  change from one custom and habits to another , wasn't difficult at all..........
I don't even think of the name Oattu pakoda...and always call it Ribbon, as a short name....
But just felt like mentioning it here......


Ingredients
Store bought rice flour / idiyappam flour - 3 cups
Besan / gram flour - 1 1/2 cups
Ghee - 2 tsps, melted or unmelted
Chilli powder - 4 1/2 tsps
Hing / asafoetida powder - 1/2 tsp
Black or white sesame seeds - 2 tsps
Salt to taste
Cooking oil to fry

Recipe Cuisine: South Indian; Category: Snacks
Prep time: 10 mts; Cooking time: 1 hour

Yields roughly 1 kg to  1 1/2 kgs

Both the flours, with chilli powder, salt, hing powder, sesame seeds put in a bowl


This is the murukku press with which I made. My old one suddenly broke, had to buy a new one


 All the above shown ingredients kneaded to a soft pliable dough


Oil heated in a pan, and ribbon pakoda squeezed out. Flames always should be on the highest, otherwise, the pakoda will not turn out crisp, and will sag


flipped over


Drained on a kitchen towel in a colander




 After these come to room temperature, store in airtight containers.

An ideal tea-time snack!!!

This post first appeared in www.malpatskitchen.com
Notes
* You can add butter also instead of ghee. But as I always feel, if you add butter, it takes in more oil. With ghee, oil drunk is less, and there is no oily feeling when you eat this.
* We all like this ribbon pakoda to be spicy. If you want to reduce the spiciness, you can reduce some chilli powder to taste.

2 comments:

  1. "The traditional"diwali delight!never gets bored. Yummy and crunchy!nice!

    ReplyDelete
  2. "The traditional"diwali delight!never gets bored. Yummy and crunchy!nice!

    ReplyDelete