Jan 1, 2017

484: Ribbon Pakoda- Version 2

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Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.


Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian


Ingredients:

Rice flour                        2 cups
Gram Flour                      1 cup 
Red Chili Powder              2 Tsp.
Asafetida powder             1 Tsp.
Salt                                To Taste
Water                             As required
Butter                             2 Tbsp.
Oil                                  for Deep Frying       
  
Tools:
Sev Press
Slotted Spoon
Paper Towel
Kadai

Method:

  • In a bowl sieve rice flour and Gram flour together.
  • Add red chili powder, asafetida, salt, and melted butter, mix everything well.
  • Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
  • Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
  • Grease the Sev Press with oil. Fill in the dough into the press.
  • Only press in enough to cover the oil.
  • Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
  • Cool the entire ribbon Pakoda and store in an air tight containers.
  • Serve with Tea or coffee.


Note:

  • If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
  • You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.


See my Other Ribbon Pakoda Recipe here




Dec 31, 2016

6th Anniversary

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Today marks the Six year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Six years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live. 
I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Six remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 6th year of life:

Total Posts                    482
Total Visitors               171,341
Total Page views         1,522,486
Facebook Fans            4158



Dear  Friends

Tomorrow is the First Blank Page of 365 page Book. Write a Good one.

Happy New Year 2017



Dec 19, 2016

482: Kodubale/ Ring Murukku/Chekodies

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Crispy Kodubale is really a yummy snack and is very famous in South India. This snack is been called in different names in different parts of the places. In Tamilnadu, it’s called as ring Murukku.
One of my Karnataka friend Kohila Mami gave this recipes. I made little change and made it. It came very well. Thank you Mami for Crispy Kodubale recipe.

Ingredients
 
Kodubale dough
Rice flour                                          2 cups
Roasted Maida                                  ½ cup (skillet dry roast)
Roasted Fine Rava                            1/4 cup
Roasted Gram dhal (Pottukadalai)       ½ cup
Dry coconut powder                          ½ cup
Red chili powder                               1 tablespoon.
Asafetida (Hing powder)                    ¼ teaspoon
Dry fried ajwain                                1/2 teaspoon.
Melted Ghee                                     1 tablespoon.     
Finely chopped curry leaves               1 tablespoon
Salt                                                 To Taste
Oil                                                   For deep frying

Method:

  • Dry roast the Maida and keep aside.
  • Powder the fried gram dal and coconut powder to very fine texture.
  • In a large bowl, add all flours, roasted Rava, Hing, dry fried ajwain, chopped curry leaves, red chili powders and salt. Add melted ghee in it and mix well.
  • Add little water and knead to a thick smooth dough.
  • Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold.


  • Heat the oil in Kadai. Oil should be very low heat.
  • Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
  • Fry on medium heat and wait till the bubbles stop after frying, indicating it is done, remove from the oil.
  • Drain oil and transfer to the paper towel.
  • When completely cooled, store in air tight containers.


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