Ribbon Pakoda/Nada Pakoda/Ola Pakoda

M always demands some dry snacks with tea in the evening. Usually he settles down with store bought goodness’. But now I am more interested in making healthy homemade snacks (ahem! yeah..yeah.. I wanna add posts!!).So I m on a mission to try dry crisps every month.
My First post on dry snacks is gonna be this ribbon Pakoda, which is an easy snack that do not call for any precision or complexities and I have a fool proof recipe from Amma! Its really tasty and also keeps well in the shelf for a week!

Ingredients:

Rice Flour/Idiyappa maavu-2 cups

Gram flour/Besan/kadalai maavu-1/2 cup

Fried gram flour/pottu kadalai maavu-2 tbsp (simply add 2 tbsp of fried gram in mixer and ground to fine powder)

Butter-1 tbsp

Chili Powder-1 tsp

Turmeric powder-1/2 tsp

Asafoetida/Hing Powder-1 /4 tsp

Salt & Water-as needed

Oil-For frying

How it Happened:

1. In a bowl sieve in rice flour, besan, pottu kadalai maavu .Add chili powder, salt, turmeric powder and asafoetida. Mix all the dry ingredients well.

2. Now add butter (at room temperature) and a tbsp of hot oil. Mix well.

3. Now little by little add water and knead to dough consistency. The dough should be thick and should not be sticky.

4. Heat oil in a kadai, simultaneously add part of the dough in a sevanazhi/murukku press with ribbon slots.

5. Check the oil by dropping a bit of the dough and if it bounces back, hold the murukku press above the oil and start pressing down the dough in circles directly into the oil. Do not overcrowd.

6. Adjust the flame, and allow it to cook flip and fry on both sides, once when the sound stops and when it has turned golden brown, remove from oil and drain it in kitchen tissue.

7. Store in a clean, dry air tight container.

Notes:

*Pottu kadalai maavu gives a nice flavor.

*Chili powder is traditionally added but you can also add coarsely ground pepper but it shouldn’t be too coarse then it will get stuck in the ribbon slots.

*Keep adjusting the flame or else it may get browned.

*Amma’s recipe has black sesame seeds added but since I was trying for the first time I don’t want to takes chances and get messy(incase if it gets stuck while pressing??!).