Thursday 8 November 2012

Tomato maida ribbon pokoda


















Ingredients :

  • Maida - 1 glass[tie in a cloth and steam  for  15 mints ]
  • Rice flour - 2 glass
  • Butter - 1 tsp
  • Red tomato - 3
  • Green chilli - 4 to 5
  • Salt - as per taste
  • Asafoetida - 1 / 2 sp
  • Oil - for - for deep frying

Grind together :

Grind tomato, green chilli, salt, and asafoetida  together in mixie to a smooth paste.

Method :

Sieve the maida through a fine siever. Mix maida, rice flour, along with ground masala, butter.  Add required water to make a thick dough. [ make pakkodam immediately, do not keep the dough for a long time. ]
Heat oil in a kadai, keep portions of the dough in a ribbon presser  and  press  it straight in to the hot oil [ keep the flame in lower ] in a rotatory motion. When it is slightly crisp [ the sound and bubbles subside ] turn other side over. When crisp and golden on both sides, remove from the oil and keep over a colander base, to drain excess oil. Store in a an air- tight container. 

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