- Rice Flour – 1Cup (150gms)
- Roasted Gram Flour – 1/4Cup (30gms)
- Red Chili Powder – 2tsps
- Salt – To Taste (1tsp)
- Unsalted Butter – 1tsp (At Room Temperature)
- Asafetida – 1/2tsp
- Sesame Seeds – 1 1/2Tbsps (Optional)
- Water – As Required (Take 1 Cup = 220gms Water & Use as much required, because full 220 gms may not be required, depending upon the flours)
Take a clean and dry cloth and spread it in a plate. Add rice flour on to the cloth and bring edges together to form a bundle. Place this rice flour bundle in a bowl. Take a pressure cooker and add some water in it. Place the rice flour bowl in it and cover the bowl with lid. Now cover the pressure cooker with lid and heat it on high flame. After first whistle, cook the rice flour on low flame for 10 minutes and switch off the flame. Allow the pressure cooker to cool completely and then remove the bowl. Remove the rice flour bundle and add it to a sieve and sift it breaking all the lumps with fingers. Now use this rice flour to make ribbon pakoda. Steam cooking the rice flour removes the rawness in it.
Heat a pan and add sufficient oil in it to deep fry. Take one cup that is 220gms water and heat it till it reaches a boil. Meanwhile take a wide bowl and add rice flour, roasted gram flour, red chili powder, salt, asafetida, sesame seeds and mix well. Now add softened butter and rub through the flour mixture very well. Add boiling water little by little and mix with a ladle. Using required amount of water make soft dough. Use food processor to mix the dough if needed for easy mixing. Cover the dough and keep it aside.
Take a chakli mould. Here I have selected a mould plate as shown in the picture, which is relatively thin compared to other moulds. However choice is yours, use any one. Place the plate in the mould and fix it. Grease the inner side of the cylindrical mould with oil. Also grease the inner side of the plate with oil. Wet fingers slightly and take a portion of the dough. If required sprinkle few drops of water and knead the portion of dough till it is soft. Shape the dough into cylinder form and place it in the mould. Cover the mould with lid.
Spread paper napkin in a plate and keep it nearby. After frying the ribbon pakoda place it on the paper napkin to absorb excess oil.
When oil is sufficiently hot, swirl the oil with a ladle so that heat gets distributed well all over the oil. Now, hold the mould on the oil in the pan. Hold mould with left hand and press with right hand. While pressing the dough swirl the left hand so that the dough falls as spirals in oil. After adding the dough spirals increase flame to medium and fry turning sides till it turns golden in color.
Takeout the fried ribbon pakoda from oil with a slotted ladle and place it on the paper napkin to remove excess oil. After few minutes, transfer the fried ribbon pakoda into a wide plate. Repeat the process of pressing the dough in oil and frying ribbon pakoda.
When the mould is empty refill it with the remaining dough. Before placing dough in the mould sprinkle water if necessary and knead dough till soft and then use it. Fry the ribbon pakoda as mentioned above.
Once the ribbon pakoda spirals are cool to room temperature crumble with palms to bite sized pieces. Add the ribbon pakodas into jars and cover with tight lids and store in dry place.
Points To Observe:
Steam cooking the rice flour removes the rawness from it.
One can even steam cook in microwave oven. Take the flour into a cloth & bring edges & form a bundle. Pour water in the lowest compartment of steamer set and place the steaming basket on it. Place the rice bundle in steamer basket and cover with lid. Cook the rice flour on high power for 8 minutes. Remove the rice flour and sift & use.
Roasted gram flour gives a soft (KAMMATI RUCHI) taste to the ribbon pakodas. One can also use gram flour (besan) instead of roasted gram flour.
Sesame seeds give a nice look once the ribbon pakodas are fried.
Butter may be replaced with oil but using butter gives a better flavor.
While handling the chakli mould on top of the oil, be very careful. Wash hands well and see that hands are not oily---so wash and pat dry well before handling the mould on oil.
Fry on medium flame turning sides so that it gets fried well evenly. Items made with rice flour gets fried fast and when the cookie mould which is very thin is used for making ribbon pakoda it gets fried very fast ---so be attentive and remove it from oil once done.
Serve ribbon pakoda when guests are around or serve at family get-togethers.