Its the festive time of the year again!! Happy Diwali to all of you
I’m sure most of you have filled the canisters with your sweets and savories, bought the crackers and of course, new clothes!!! Are your diyas already out and clean?? This is the one of the times when I miss being in India so much All the festivities, family, friends, food, special TV programs and crackers!! My mom is all set this year with badusha, surul puri, mullu murukku, tenghuzhal and mixture. She saw two other sweet recipes on the TV and is going to try them!!! Now you understand why I miss her and home so much ?? Anyways, I do my bit to make our home here feel festive. Major part being the food of course!!! So for the next few days, it will be raining Diwali recipes at Ambika’s Kitchen.
The recipe I’m sharing with you today is one of the most staple snacks in the south Indian homes, Ribbon Pakoda or Pokkodam. As is evident from the name, they are called so because they look like pretty little ribbons. Here I have slightly spiced up the traditional version with some garlic and kasuri methi (dried fenugreek leaves). They add a whole new dimension and flavor.
The special equipment you will need for this is the Murukku Press (Click here to see how it looks). You will need the disc with a thin long slit. I like to use the one that is neither too thick nor too thin. (Mine is shown in the pictures here, the small black thing in front of the murukku press).
Besan (Chickpea flour) – 1 cup
Rice flour – 2 cups
Red Chilli powder – 2 tsp (or less, adjust according to your spice level)
Garlic – 2 large cloves (grated) (Optional)
Kasuri Methi (Dried fenugreek leaves) – 1 Tbsp (Optional)
Unsalted Butter – 2 Tbsp (softened)
Salt – to taste (about 1 1/2 tsp)
Water – enough to knead the dough
Oil – for deep frying (Use flavorless oils such as Canola, Vegetable etc)
Tip: You can use 1 tsp of garlic powder instead of freshly grated garlic.
- Mix together the rice flour, besan, salt, chilli powder, finely grated garlic and kasuri methi (if using). Add the melted butter to this and mix well.
Tip: To use kasuri methi, take a palmful of the dried leaves in between your palms and rub. Use this powder in your recipes
- Use enough water to make a soft, but firm dough. You should be able to form the dough into logs easily. If the logs seem too brittle, add some more water and knead.
Note: if the dough is too firm and brittle, you will have a tough time trying to push the dough the murukku press.
- Heat oil on medium heat in a kadhai/wok for deep frying. Have at least 3 inches of oil.
- Now fill the dough in the murukku press and attach the appropriate disc. To test if the oil is ready, add a small pinch of the dough and check if it rises to the surface rapidly. Now, press the dough from the murukku press directly into the hot oil, in concentric circles, so you fill the surface of the oil in a single layer. Do not pipe in too much dough all at once.
- Fry until golden brown, then turn on the other side and cook for a minute (until the bubbles have subsided). Drain on paper towels. Let cool completely and store in airtight containers.
These keep well for upto a month.
See those little specs of green, that is the kasuri methi.