Are you wondering why I am posting a Gokulastami recipe now, when the festival was over about a month ago. Hold on.., for few of us... the festival is not over yet. We are celebrating the Gokulastami (Krishna Janmastami) on the coming Monday (15th September 2014).
I noted down the ribbon pakoda recipe during my visit to India. When I searched the internet, I found many recipes for ribbon pakoda. Each of them was different. Hence, I went ahead with what I had noted down. It came out very crisp.
Preparation Time: 10 mins
Cooking Time: About 30 mins
Rice flour | Akki hittu: 1 cup
Gram flour | Kadale hittu: 1/2 cup
Butter: 1.5 tbsp, melted or softened
Salt: As needed
Asafoetida | Hing: a pinch
Pepper powder: 1 tsp
Water: As needed
Oil: For deep frying
Add the rice flour, gram flour, salt, asafoetida, pepper powder to a mixing bowl.Add the softened butter.
Mix well. The flours should get coated with the butter.
Add water little at a time to the flour mixture and make soft, non sticky dough. The dough should be smooth but non sticky.
Heat the oil in a wok for deep frying.
Grease the murukku maker. Use the ribbon pakoda plate. Add the dough to the murukku maker.
When oil is hot, press the ribbon murukku directly on to the oil. Cook it on a medium high heat until it turns golden brown.
Flip the pakoda & cook on both sides.
Drain the ribbon pakoda on a paper towel. Repeat pressing the pakoda & frying until the dough is over.
Cool the pakoda & save it in a air tight container. Can be stored for about 10 days.
- As soon as the murukku is dropped in oil, the oil makes a "shh" sound and you see lots of bubbles in the oil. As the murukku gets cooked, the sound reduces to zero & the oil becomes clear.
- You could use about 2 tbsp of hot oil instead of butter to make a vegan version.