Tuesday, October 5, 2010
2 cups gram flour (besan)
1/2 cup rice flour
1 tsp red chilli powder
1/2 tsp asafoetida (kayam/hing)
a small bunch of curry leaves (roughly chopped)
salt to taste
water for the dough
Oil for deep frying
Knead all ingredients (except oil) into a soft firm dough.
Heat oil in a kadai.
Using a murukku press with a disc that has a small straight cut, squeeze the dough directly into the hot oil.
Fry till both sides are golden brown & crisp.Drain on a paper towel.
Serve with tea.
Store remaining ribbon pakoda in an airtight container afer it has cooled to room temperature.