Ribbon Pakoda
Prepared By Lakshmi Aparna
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 750 grams
1 Cup measurement: 200ml
Ingredients
Senagapindi (Bengal Gram Flour) : 2 Cups
Biyyampindi (Rice Flour) : 1 Cup
Allam (Ginger) : 2 inches Piece
Pachimirapa (Green Chillies) : 5 or 6
Nune (Oil) : 1/2 kg
Jeelakarra (Cumin Seeds) : 1 tsp
Venna (Cooking Butter) : 2 Tsp
Salt : As Per Taste
Pakoda Maker
Procedure
Step 1 : Blend Ginger, Chillies adding 1 tsp Salt & 1 tsp Cumin Seeds into paste (add little Water)
Step 2 : In a Basin mix 2 Cups Bengal Gram Flour and 1 Cup Rice Flour
Step 3 : Add 2 tsp Cooking Butter. Mix well
Step 4 : Filter Ginger, Chillies Water to the powder. Mix everything
Step 5 : Take little quantity of flour each time adding water to make smooth dough (Taste and add Salt if necessary)
Step 6 : Insert Dough in the Pakoda maker. Heat 1/2 kg Oil in wide Deep Pan
Step 7 : Slowly press and leave in to heating oil in a Spiral fashion
Step 8 : Fry till golden color in High flame, remove with Strainer
Crispy Ribbon Pakoda is ready for evening snacks. Has a Shelf Life of around 30 days
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