I made this using a basic dough recipe, which gives your the most tasty and yummy crunchy snack. I have another version, which has a more pepper taste to it, will share it soon
Cooking Time : 1 to 2 min per batch
Makes : 3 to 4 cups
Rice Flour / Arisi Mavu – 1/2 cup
Cumin Seeds / Jeerakam – 1 tsp
Chilli Powder – 2 tsp
Salt to taste
Butter / Ghee / Vanaspati – 2 tblspn
Water as needed
Asafoetida / Hing / Kaya Podi – a pinch
Oil for deep frying
Take all the ingredients in a bowl except oil and water. Mix well so the butter incorporates with the flour.
Now add in water slowly and make a little sticky dough.
Heat oil for deep frying.
Now take your ribbon pakoda mould and put it in idiyappam press. Put the dough into the mould. Press it straight into the oil and fry till the shh sound subsides from the oil.
Drain onto some paper towel.
Cool this down completely and store it in a air tight container for more than 10 days.
|Take gram flour in a bowl|
|add in rice flour|
|add in cumin seeds|
|add in salt|
|add in chilli powder|
|now add in butter or ghee or vanaspati|
|add little asafoetida|
|add in water slowly|
|make it into a soft sticky dough|
|you need this mould|
|take a portion of dough|
|press it in the mould|
|press it straight in the oil|
|keep doing it in circular motion|
|now fry this on medium high heat|
|now the bubbles has started subsiding|
|now it is done|
|done..cool this down and you can break them lightly|
|store it in a air tight container.|