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Ribbon Pakoda
Gluten free snacks that can be made in a jiffy for Diwali or for your snack time.
5
from 1 vote
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Prep Time :
5
minutes
mins
Cook Time :
20
minutes
mins
Servings :
4
Course :
Snacks
Cuisine :
South Indian
Author :
Radhika
Equipment
Deep Fry Pan
Chakli Press or Murukku Mould
Ingredients
1x
2x
3x
1
cup
Kadalai maavu or besan or chickpea flour
½
cup
Rice Flour
1
teaspoon
Red Chilli powder
¼
teaspoon
Turmeric powder
⅛
teaspoon
Asafoetida
1
teaspoon
Ghee
1
teaspoon
Hot oil
Salt to taste
Oil to deep fry
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Instructions
Grease the insides of the murukku mould with oil and keep it ready.
Heat oil in a deep pan for deep frying. When hot simmer the flame.
In a wide bowl, mix together kadalai maavu,
rice flour
, red chili powder, turmeric powder, asafoetida, salt and mix well.
Make a well in the center & add ghee, hot oil and rub it into the flour with fingertips till it resembles bread crumbs.
Add water little by little and mix into a soft dough. Keep it covered. No need to rest the dough.
Take a pea-sized dough, roll it into a disc and drop it into the hot oil. If it rises immediately, the temperature is correct.
Insert the ribbon pakoda jaali in the mould and fill with dough.
Press the dough directly into the oil in a circular motion.
Cook over medium flame till the sizzling stops and turn it over. Cook till the ribbon pakoda turns to golden brown color.
Remove onto a plate and proceed with the rest of the dough.
Break ribbon pakoda into big pieces and store in an airtight container.
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