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Wednesday 7 November 2012

RIBBON PAKODA / KOKKU VADA / NADA THENKUZHAL

RIBBON PAKODA / KOKKU VADA / NADA THENKUZHAL

INGREDIENTS

RICE FLOUR- 1 CUP
BESAN FLOUR / KADALA MAVU / BENGAL GRAM FLOUR- 1/2 CUP

RED CHILLI POWDER- 1 TABLESPOON
ASA FOETIDA - A PINCH
SESAME SEEDS/ ELLU- 1/2 TABLESPOON
MOLTEN BUTTER - 1 TABLESPOON

SALT
OIL

PREPARATION

MIX RICE FLOUR IAN D BESAN IN A LARGE BOWL
NOW ADD RED CHILLI POWDER, ASAFOETIDA POWDER, BUTTER,SESAME SEEDS AND SALT TO IT
BY ADDING WATER LITTLE BY LITTLE FORM A SMOOTH DOUGH

HEAT OIL IN A KADAI
PUT A PORTION OF DOUGH IN MURUKKU PRESS WITH RIBBON PAKODA FRAME  OR SLIT IN POSITION
MAKE A ROUND LAYER IN OIL

WHEN 1 SIDE FRIED, TURN OTHER SIDE
WHEN SIZZLING SIDE SUBSIDES, REMOVE FROM FLAME

DRAIN OIL

CUT IT INTO PIECES


STORE IN A N AIR TIGHT CONTAINER

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