Wednesday, October 19, 2011

Ribbon Pakoda /Nada Pakoda


Rice Flour   - 2 Cups
Bengal Gram Flour/Besan - 1 Cup
Red Chilli powder - 1 Tsp (adjust to ur spice level)
Butter - 1/2 Cup (if u r health consicious, then use little butter)
Hing A Pinch
Salt To Taste
Oil For Deep Frying


Mix all the ingredients in a mix rice flour, gram flour, red chilli powder, salt, butter and hing in a bowl.
And then add water and make the flour into a dough. It should be somewhat similar to chapati dough.
Heat oil in a heavy bottomed pan/non-stick kadai.
Once the oil is hot, then take one hand full of dough in a ribbon pakoda mould.
Squeeze the dough into the oil directly. If you are a beginner, then you can squeeze the dough in a plate & then transfer it into the hot oil.
Deep fry the ribbon padoka in low flame until it turns into golden brown color.
Take the pakodas from the oil and place it in a plate with tissue paper in order to remove excess oil and allow it to cool.
Store it in a air tight container and serve.
The delicious ribbon padoka/Nada is ready to serve.

To check whether the oil is ready for frying, take a small piece of dough and put the same into the  oil.
When the dough raises immediately means, the oil is ready for frying.

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