Rice flour - 1 Cup
Besan flour - 1/4 Cup
Fried Gram dhal - 1/4 Cup (optional)Video doesn't have this step
Red chilli powder - 1 Tsp
Asafoetida - a pinch
Sesame seeds - 1 Tsp
Melted butter - 2 Tsp
Salt - as needed
Oil - for deep frying
HOW TO MAKE:
Make a fine powder of fried gram dhal by mixie. Melt the butter and keep aside.
Take a bowl add rice flour, besan flour, gram dhal powder, sesame seeds, melted butter, red chilli powder and asafoetida. Add needed salt. Meanwhile heat oil in a deep pan for frying. Add water little by little and make a soft dough as shown in the fig.
Grease the press with oil and fill the press with the dough.
Press the dough on the oil starting from the edge. Press only 2 to 3 layers at a time so that the layers will get cooked evenly. Turn over the other side. When the bubbles ceases reduced take out the pakkodas with the use of ladle and drain it on a tissue. Repeat the same to preparing the remaining dough.
Once cooled down transfer into the airtight container. Crunchy ribbon pakkodas are ready to have with filter coffee :-)
TIPS:
When you start to making a dough heat oil in a pan. Make a dough and immediately start frying. Once prepared then heat a oil will give deep brown pakkodas. For all the snacks like muruku, seedai follow the same method.
Add cumin seeds instead of sesame seeds. Black sesame seeds also can be added.
Urad flour can be added instead of fried gram powder.
Do not add too much butter. Adding lot of butter, the pakkodas will loose the form and it will get break while frying.
Asafoetida always gives good flavour hence do not forget to add a pinch in all the snacks while preparing a dough.
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