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Ribbon Pakoda

Rice Flour – 2cups
Garam Flour / kadalai Mavu – 1cup
Chilly powder – 1 tsp
Butter / oil – 2 1/2 tsp
Asafoetida – 2 pinches

To Grind (this is for method -2 , not for method 1)
Red Chilly – 3 to 4
Fennel – 1 tsp
Garlic – 4 pods
Ginger – 1/2 inch (Grind these coarsley and take the juice from the mixture. Adjust the spices as per your taste)

How to
Method 1. Mix Rice flour and Garam flour in a bowl, add chilly powder, asafoetida, butter, salt and add enough water and knead the dough. In your murukku press, place the pakoda plate and load the dough and press it directly into the hot oil. Fry for few minutes, turn it over and fry until brown and crisp. Drain it from oil once it is done.

Method 2: If you want an extra spicy flavor, follow this method. Everything is same as method 1, instead of chilly powder, use the juice from the spice mix. Rest all the ingredients are same.

Note: The dough should not be too watery.


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