Ingredients:
- Rice flour - 500 gms
- Bengal Gram Dhal - 150 gms
- Moong Dhal - 150 gms
- Asafoetida Powder - 2 to 3 teaspoon
- Chilly Powder - 2 tspn or according to the spicyness required
- Salt - 2 tspn / according to taste
- Butter - 50 gms
- Water - As required
- Oil - For deep Fry
Method:
- Slightly fry the rice and dhals in empty pan and grind to flour in flour machine or buy readily available rice and dhal flour in shops
- In a bowl add butter, salt and mix thoroughly until it becomes puffy then add rice and dhal mixture
- To this add chilly powder, asafoetida powder and make as soft dough by adding water
- Heat oil in a pan, take a muruku maker in that select ribbon pakoda attachment fix it to the maker
- Take a small amount of dough and place it inside the maker - the one which has narrow hole in it
- Now place the other mould which is used to press the dough through the hole on top.
- Press the dough on the oil in the pan and you will find the dough coming out shaped as ribbon pakoda . Slightly rotate the maker round and round until you make a circle.
- After it cooked take it out and keep it on butter paper to absorb excess oil.
- Keep it in airtight container.
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