Ingredients
- 2 cups - besan (chickpea flour)
- 1 cup - rice flour
- Melted Butter - 5 tbsp (I used unsalted butter, if you
use salted butter, adjust the quantity of salt)
- Sesame seeds - 1.5 tsp
- Asafoetida - 1/4 tsp
- Red chilli powder - 1 tsp
- Salt - 1 level tsp (approximately)
- Water - I ended up using about 250ml of water totally,
but added it very gradually so as to not end up with a sticky mass.
Method
- Mix the rice flour, chickpea flour, sesame seeds and
asafoetida in a large bowl. Melt the butter till just liquid and then mix
into the flour gradually. Add the salt - its always better to add a little
less and then increase it after tasting the dough. Mix till all the
ingredients come together.
- The dough may just about be able to come together but
not able to hold shape. Start adding the water a little at a time and
knead into a soft, pliable dough. At this stage, you can leave it a little
bit firmer than what is actually needed and then add some more water to
each batch just before being pressed out.
- Divide the dough into 4-5 portions, each just
enough amount to fit into the murukku press. Keep the rest aside covered
by a damp cloth so that it doesn't dry out and work with one portion at a
time.
- Grease the insides of the murukku press. Take one
portion of the dough and add about a tbsp of water (if needed), put into
the murukku press. Use the plate which has a star shaped hole in it.
- Press down on a oiled quarter plate or even a greased
plastic sheet - it should be easy to press out and the shapes should form
easily. If you are finding it difficult to press out the dough, then
remove the portion and add one or two tbsp of water to it and try again
till you come to a stage where it becomes easy to press out the ribbon
shapes. It doesn't matter if the shapes don't come out into an exact round
shape - as you keep pressing it will become easier to control. Don't press
out too much at one time since it will take time to cook.
- Meanwhile, heat oil in a heavy bottomed
kadhai/wok - test the temperature by putting a small bit of pressed dough
into the oil, it should rise to the top. If not wait for some more time.
Keep the flame on medium low at all times.
- When the oil is hot enough, slide the pressed out
shapes from the plate/plastic sheet onto your hand and then slide it
slowly into the hot oil, taking care not to drop it from a height,else the
oil might splash on to your hands. Put in a few more or as much as the pan
can accomodate without overcrowding.
- When it rises to the top, flip over and fry for a few
more minutes - till the bubbling of the oil stops and the ribbon pakoda is
cooked through and a golden brown in colour. Wait for the first batch to
cool and eat one to check the salt and consistency. Accordingly adjust the
seasoning if needed and correct the frying time for the next batch.
- Press out the remaining portions as well in the same manner
No comments:
Post a Comment