Ribbon pakoda from Grand Sweets (Chennai) has been one of our staples in the snack section of our pantry while growing up. Now it has become my daughter’s favourite. So each time we go back to Chennai we bring back packets of these to freeze!
I’ve tried making these before but never got the right texture. Something was always amiss!I get discouraged and promise myself Il never attempt to make these again. But ….but…but……….when it comes to cooking…….I never give up and this time I nailed the recipe. It was nice and crisp and slightly spicy. Just the way we like it.
INGREDIENTS:
rice flour – 2 cups
besan/ kadala maavu – 1 cup
red chili powder – 1 and a half tsps
turmeric powder – 1/4 tsp
white sesame seeds – 1 tsp
crushed cumin seeds – 1/2 tsp
hing / asafoetida powder – 1/4 tsp
hot oil – 3 tbsps
salt – 2 to 3 tsps
water to knead into a dough – as needed ( I used 1 cup and 3 tbsps)
oil for frying
murukku press with the ribbon pakoda shape plate
oil for frying
murukku press with the ribbon pakoda shape plate
PROCESS:
- In a bowl, mix together the rice flour, besan, red chilli powder, turmeric powder, hing, sesame seeds, crushed cumin seeds and salt.
- Add in the hot oil and rub it into the flour mixture.
- Now, slowly add in the water to form a soft dough.
- Heat oil for frying.
- Oil the murukku press on the insides, and put some dough inside.
- When the oil is hot, squeeze the press over the oil in a circular motion.
- Don’t overcrowd the pan.
- Once it is cooked and becomes browned, you can remove from the oil and drain on a kitchen towel.
- Repeat with the rest of the dough.
- Once it cools, press down the murukkus so they break down into smaller pieces.
- Store in an airtight container.
