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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