Ribbon Pakoda


Fixings: 

 2 glasses Rice flour 

 1/2 Dalia powder (Chutney dal/Pottukadalai powder) 

 2 tbsp Butter 

 4 tsp Chili powder (include according to your prerequisite) 

 1 tsp White seasame seed (mostly simmered) 

 1/4 tsp Asafoetida 

 Salt to taste 

 Oil for searing 

 Strategy: 

 1. Strainer the rice flour and pottu kadalai flour completely sepertely to guarantee that there are no grains in it. This is to abstain from blasting of the pakoda. Seasame seeds are likewise incompletely simmered to abstain from blasting. As I had a terrible involvement previously, i apply this practice.

 2. In a blending dish, include every one of the fixings aside from oil and blend well.

3. Add water and massage well to make a delicate, non sticky and malleable mixture.

 4. In the mean time, heat oil in a wide search for gold singing.

5. Take a modest bunch of mixture and place it in the chakli producer (murukku creator). You will have two line plate in the chakli producer. Utilize this plate for making the same.

 6. Press into hot oil and make a major circle utilizing roundabout movement. Make each one in turn and don't pack.

 7. Profound broil till brilliant chestnut. Swing to cook both sides.

 8. When it is done,remove from the oil and keep it on permeable paper to uproot overabundance oil.

 9. Store them in impermeable compartments when totally cool. Appreciate with hot tea/espresso. It is a decent thing to crunch whenever of the day. We can have it with sambar rice rather than thoran.