RIBBON PAKODA

Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.

Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight containers.

2nd Version :

raw rice flour (fried) - 1 cup
kadalai maavu - 1/4 cup
red chilly powder- reqd
garlic flakes - reqd grind like a paste in the mixture.
hing - reqd
salt - reqd
hot oil - 1 tblsp

mix with boiling water and place the dough in the mould and prepare ribbon pakodas.

if we Urad dhal powder - 1/4 cup then the ribbon will come smoothly from the mould, taste will also be very nice.

3rd version

Ribbon pakoda: (mom's version - 2)
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idli rice - 1 cup soak for 4 hours and grind it nicely in the wet grinder, donot add more water
then add pottukadalai maavu - 1/4 cup , red chilly powder, salt , hing, garlic flakes, hot oil . mix this with normal water. prepare it in the ribbon pakoda mould. this taste will be too good compare to the version 1.

NOV VERSION

RIBBON PAKODA

Ingredients

Gram Flour - 1kg
Rice Flour - 500 gm
Ulunthu Flour - 250 gm
Small Onions - 100 gm
Curry Leaves - 2 bunches
Dried Chilly - 50 grms
Salt to taste
Cooking oil for frying


Method

Combine the three kinds of flour.
Wet grind the onions, curry leaves and chilly with a little water.
Add the ground mixture bit by bit until you get the right consistency. Add water if necessary.
Put dough in Pakoda press and press out directly into the hot oil and fry until golden brown.
Keep in air-tight container.