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Ribbon Pakoda - Crispy South Indian Savoury

posted 7 Jan 2013, 06:49 by R A   [ updated 6 Oct 2014, 22:21 ]
Nada Pakoda, Tape are the other names given to this south Indian savoury.

Besan Flour - 1 cup
Butter - 100 gms
Oil to fry
Salt - 2 tbsp
Hing - 1 inch piece
Red Chilly Powder - 2 tbsp

Soak hing in water. Add water to salt to make 1/5th cup of salt water.

In a shallow mixing bowl, add rice flour, besan flour, butter, hing water, salt water and red chilly powder and make it a dough. Heat oil in a shallow pan, reduce the flame when hot and squeeze the ribbon using the ribbon achu. Turn it to the other side. Fry both the sides till they become golden brown in colour. Remove from flame and spread it on kitchen towel to remove the excess oil. Store it in airtight container. 

Note: Do not add salt directly, it will make the ribbon pakoda to splutter and break.