I'm very much drawn towards snacks during tea time and my hubby as well, so there will be a box of snacks always at home. I want to add this long time back but couldn't due to unknown reasons :P Today made some clicks and finally here comes another crispy tea time snack-Ribbon pakkoda/Pakkavada which is my mom's recipe.
Ingredients :
| Raw rice flour | 1 cup |
| Besan flour | 1 cup |
| Chilly Powder | 2 tspoon |
| Pepper Powder | 2 tspoon |
| Asafoetida Powder | 1/2 tspoon |
| Salt | to taste |
| Oil | to deep fry |
| Water | as needed |
Preparation:
(1) This step is to prepare raw rice flour. If you have store bought flour, use it directly and proceed to step:3 else :
Soak around 1/2 cup of raw rice in water for about 2 hours( i soaked 2 cups of raw rice as in below picture). Drain the water completely (I used to drain the excess water in rice by spreading it over a newspaper/cloth as my mom used to do).
(2) Grind it in a mixer and make a fine powder. Rice flour is now ready.
(3) Take ground raw rice flour in a vessel. Add besan flour and needed salt to it. Mix well. To this add chilly powder, pepper powder and asafoetida powder. Sprinkle water little by little and make a smooth,stiff and non sticky dough.
(4) You need a ladle to make pakkoda. Select the appropriate disc as shown in below picture.
(5) Mean while heat oil in a bottomed pan. Fill the pakkoda maker with a handful of dough. Rotate the handle of the maker using hand by holding it above the oil. Rotate in clockwise direction and make circles without overlapping. Deep fry in oil. Flip it over once the air bubbles on top of oil reduces. Pakkoda will be ready once the shhhhhh sound reduces completely.
(5) Drain it in tissue paper and store in an airtight container.
Enjoy with your hot tea/coffee...
Tips:
- Raw rice flour should be equal to besan flour.
- If you want karasev more crispy and red in color increase the amount of besan than raw rice. If you like it to be whitish add more raw rice.
- The dough should be smooth. Add water little by little while mixing.
- If you find the dough little watery add more besan flour.
- While frying, air bubbles on top of oil reduces which indicates pakkoda is done.
