Ribbon Pakoda

Ribbon Pakoda can me made in many ways. I always use this proportion of 3 rice flour to 1 gram flour. Less gram flour makes the ribbon pakoda very thin and I feel it consumes less oil. I am trying to post all the snack recipes before diwali so it's easy for the followers of this blog to pick the snack for diwali.

Ingredients

Rice flour - 3 cups(I haven't used processed rice flour. Just bought it from the shop)
Gram flour- kadalai mavu - 1 cup
Butter or Ghee - 2 tablespoons
Chilly powder - 1/2 teaspoons
Asafoetida - 1 teaspoon
salt to taste
water to bind the flour

Procedure

1. Always try to mix the dry ingredients, then divide that into 5-6 portions. Don't add water to the entire mix. Reason,
                1. Even if one batch goes wrong, we can mend that in the second batch.
                2. Most important, we don't want the dough/batter to become soggy by the end of the last batch.
So first mix all the dry ingredients in a wide mouthed plate or bowl.

2.Then add water slowly to the first batch. Add water until it's soft and ready to be squeezed through the mould.

3. Then make small oblong balls so it's easy to fill after each batch.

4. Now take the mould and fill it with the dough. Make sure it's only 3/4 filled with the mould.
(Picture courtesy:www.spicytasty.com)

5. Heat oil in a wide mouthed pan. Make sure the oil is piping hot. Squeeze the dough  and make sure u spread this uniformly through out the oil. It should not be clustered at one place.

6.Take it out once the sound of the oil stops. This won't take long. For any recipe like muruku, thengozhal we have to wait till the oil stops boiling. That's the sign. You should not wait for the colour to change. There will be a slight change in colour after we take it out.

7. Take it out and squeeze the next batch. Once the first batch is over, add water to the next batch.First keep this in a colander and then transfer this to a air tight container.