Ribbon Pakoda

Method

1. 1

   Prepare dough: Combine 2 cups rice flour, half cup roasted chickpea flour (besan), half tsp red chilli powder, 1 tsp sesame seeds, a pinch of asafoetida and salt. Add 2 tbsp hot oil and mix.

2. 2

   Add water gradually: Add hot water little by little, mixing to form a smooth, non-sticky dough. The dough should be firm and hold its shape.

3. 3

   Fit the disc: Fit the ribbon disc (flat disc with a long narrow slit) into the murukku press. Grease the inside of the press.

4. 4

   Load the press: Fill the murukku press tightly with dough, leaving no air gaps. Screw the lid firmly.

5. 5

   Heat oil: Pour oil into a kadai to 3-inch depth. Heat on medium heat. Test by dropping a small piece of dough — it should rise slowly.

6. 6

   Press into oil: Hold the press directly over the oil and press the handle steadily to release long, flat ribbon-shaped strings into the oil.

7. 7

   Fry first side: Fry on medium heat for 2-3 minutes without disturbing.

8. 8

   Turn carefully: Use a slotted spoon to gently turn the ribbon pakoda. Fry for another 2-3 minutes until light golden and crisp.

9. 9

   Drain and cool: Remove and drain on paper towels. The pakoda will crisp up further as it cools.

10. 10

    Store and serve: Cool completely before storing in an airtight tin. Serve as a teatime snack. Stays crispy for up to 2 weeks.