Tuesday, October 29, 2013

Ribbon Pakoda II

                                   This Ribbon Pakoda is prepared from the same batter for Murukku using Idli rice and Pottukadalai flour ( Roasted Channa Dhal ). We can prepare within 30 mins. tasty Ribbon Pakodas.
                               This can be prepared on the day when we are grinding the Idli batter, so that cleaning the grinder is easy.The Pakoda should be prpared atleast within 30 mins. after grinding.The Pakodas will be very crispy as the Pottukadalai ratio is different but
does not absorb oil.

Ribbon Pakoda


Ingredients :

Idli rice   2 cups
Roasted Channa Dhal ( Pottu Kadalai ) 1 cup.
Chilly Powder 1 tsp.
Butter  1 tsp. ( If no stock, hot oil can be used )
Salt, Hing
Oil 2 cups.

Method :

1. Dry the Pottukadalai in the sun for 2 hrs. or dry roast for 2 mins. If the Pottukadalai is
    fresh and crisp, they can be powdered without drying.Seive them.This can be prepared
    in advance and kept ready.

2. Soak the rice for 2 hours and grind to a fine paste. Add 1 tsp. of salt and hing
    removing from the grinder.The consistency must be similar to Idli batter.

3. Mix the batter,Pottukadalai flour and butter together.If the batter is very hard,
    sprinkle some water and mix. Be careful and don't add much water. The batter should
    not be too hard or too loose.

4. Press them in the hot oil using the Murukku mould and the disc meant for Ribbon
    Pakodas as one single round piece.Turn to the other side and remove from the oil after
    the bubbles disappear.The whole batter can be made as Pakodas with in 30 mins.

Note :

    As the batter is the same for Murukku,grinding 2 cups of rice, half can be made as
    Ribbon Pakoda and half as Murukkus.For 2 cups of rice, 1 cup of Pottukadalai is used.
    So the Pakodas are very crisp.For this proportion, adding coconuts or more butter
    will make the batter to break into small pieces in the oil.



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