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Monday, March 12, 2012

Nada pakoda or Ribbon pakoda

  • Rice flour - 2 cups
  • Besan flour - 1 cup
  • Red Chilly powder - 1 tsp
  • Salt
  • Hing or Asafoedita - a pinch
  • Oil

Method :

  • Mix the rice flour, gram flour, red chilly powder, salt, heated oil (1 tbsp) and hing in a vessel.
  • Add water and make the flour into a chapati like dough..
  • Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the heat. When the dough raises immediately then the oil is ready for frying.
  • Put 1 hand full of dough in a press, and close the press with ribbon pakoda mould. Squeeze the dough to a big circle.
  • Deep fry the ribbon pakoda/Nada in low flame till it is crisp and turns golden brown color.
  • Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
  • Store it in a air tight container and serve.
  • The delicious ribbon pakoda/Nada is ready to serve.

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