RIBBON PAKKODA

INGREDIENTS:

Boiled rice  2  cups

Besan flour  1  cup

Roasted gram  2/3  cup

Red chillies  8  to  10

Unsalted butter  75  gms  (In room temperature)

Sesame seeds  3  tbsp

Salt

PREPARATION METHOD:

Wash and soak boiled rice in water for 3 hours.

Powder the roasted gram well.

Sieve besan flour.

Grind rice, salt and red chillies with less water in to a smooth paste.

Add the ground  flour to a broad bowl.

Add the besan flour, roasted gram flour, butter and sesame seeds to the bowl.

Mix every thing with hand, evenly and check for taste.

Apply oil in the ribbon pakkoda maker.

Heat  a broad and big pan.

Add oil  to half the capacity of the pan and heat it in high flame.

Fill the ribbon pakkoda maker with the batter.

When the oil is very hot reduce the heat and squeeze the batter in  circular shape.

After a few seconds increase the heat to high.

When the sizzling sound decreases gently turn the pakkoda.

Reduce the heat and let the pakkoda get cooked on the other side.

Remove from oil after a few minutes and add it to the stainer.

Before every  batch, heat the oil in high flame till it becomes very hot.

If the heat is not sufficient the pakkodas will start obsorbing more oil.

PS: The consistency of the batter should be soft enough to squeeze.