Ribbon Pakoda

Cooking time: 45mins

Serves: 6-8

Ingredients

- 200g of rice flour

- 50g of besan (gram flour)

- 1tsp of red chili powder

- 1/2tsp of turmeric powder

- 1/2tsp of asafoetida (hing)

- 1tsp of sesame seeds

- 2tbsp of melted ghee (clarified butter)

- Salt to taste

- Oil for deep frying

Method

- In a mixing bowl, combine the rice flour, besan, red chili powder, turmeric powder, asafoetida, sesame seeds, melted ghee, and salt to taste. Mix well to incorporate all the ingredients.

- Gradually add water to the mixture and knead it into a smooth dough. The dough should be firm and pliable.

- Heat oil in a deep pan or kadai over medium heat for deep frying.

- While the oil is heating, prepare the ribbon pakoda. Take a portion of the dough and place it inside a ribbon pakoda press or sev maker fitted with a ribbon pakoda plate.

- Press the dough directly into the hot oil in a continuous ribbon-like shape, moving the press in a circular motion. Be careful not to overcrowd the pan.

- Fry the ribbon pakodas until they turn golden brown and crispy. Flip them occasionally for even frying. Fry them in small batches to maintain the oil temperature.

- Once fried, remove the ribbon pakodas from the oil using a slotted spoon and drain them on a kitchen paper towel to remove excess oil.

- Allow the ribbon pakodas to cool completely before storing them in an airtight container.

Note: Ribbon Pakoda is a popular snack during festivals and special occasions in South India. It pairs well with a cup of tea or coffee. The ribbon pakodas can be stored in an airtight container for up to two weeks. Enjoy!