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RIBBON PAKODA
By Sathya Sankar 
Yeilds 4cups

INGREDIENTS

• 2 cups rice flour ( idiyappam flour )
• 1 cup besan flour/chickpea flour/kadalia maavu
• 1/4 cup roasted gram dal flour/pottukadalai maavu
• 2 tablespoons hot oil
• 1 teaspoon asafetida
• 2 teaspoons ajwain/omam
• 2 teaspoons sesame seeds
• 1 tablespoon garlic paste (optional)
• 1 tablespoon red chili powder
• salt to taste
• oil, for deep frying

METHOD

• In a wide bowl, sieve all the flours. Add in the asafetida, ajwain, sesame seeds, red chillies powder and salt, mix well to combine.
• Add the garlic paste and hot oil, mix well to incorporate.
• Add water little by little and make a soft dough, cover and set aside.
• Heat oil in a heavy bottomed pan, the oil should be medium hot.
• Check the oil by dropping a tiny ball of dough, if it rises to the top then the oil is ready.
• Grease the murrukku press and fill it with the dough.
• Squeeae the  dough into the hot oil, do not overcrowd the pan.
• Let it cook on one side and then turn it over and cook until it is crisp and golden and the oil seizes.
• Drain on to paper towel and repeat with the remaining dough.
• Once all the pakodas are fried, store them in an airtight container. It keep well for a week.

NOTES

• Adding garlic paste is optional, but it gives a nice flavour to the ribbon pakoda.
• While frying the ribbon pakoda the oil should be in correct temperature, if the oil is too hot the pakodas will turn golden on the outside and raw on the inside, if the oil is not hot enough then it will soak up oil and will not crisp up.
• You can adjust the quantity of chillies powder to your liking.

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BUTTER MURUKKU - FRIED RICE FLOUR STICKS
By Sathya Sankar 
Serves 4   

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INGREDIENTS

• 1 cup rice flour
• 1/2 cup Kadalaimaavu/besan/chickpea flour
• 1/4 cup pottukadalai maavu/fried gram dal flour
• 3 tablespoons butter, softened
• 1 teaspoon asafetida
• 1 teaspoon cumin seeds/jeera
• salt, to taste
• oil, for deep frying

METHOD

• Heat oil in a heavy bottomed pan.
• Sieve all the flours along with salt, mix in the asafetida and cumin seeds.
• Add butter and mix well until all the butter is incorporated and the mixture has a crumbly texture.
• Slowly add water and knead to a smooth but firm dough.
• Add the dough to the greased murukku press and slowly press the dough into the hot oil.
• Deep fry till until crisp, turning over now and then.
• Drain the fried murukku onto paper towel.
• Repeat with the remaining dough and store it in am airtight container.

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