The Rain Gods have started smiling down on us and for me, its a welcome turn of the seasons. The summer heat was insane. It somehow feels that the summers get hotter every year. So when we had a timely start to the monsoon season, I was overjoyed. The one thing that I’ve noticed over the years is that when it rains I get hungry and usually feel like snacking. A while ago while I was going through some blogs, I came across Swathi’s blog where she shared a recipe for this ribbon vada.
I tried it out and the results were crunchy, addictive and most importantly a homemade treat that I could snack on. Being a savory treat, you can adjust the level of spice by adjusting the amount of chilli powder used. I was a welcome change from the store bought bag of chips and I’m sure it healthier too, being without the ton of synthetic ingredients and preservatives used. Its nice to have something like this in an airtight container. I’m certainly going to look for ways to whip up a few more treats like this to have at hand. But for now, here’s the recipe for the Ribbon Pakoda.
Adapted from: Zesty South Indian Kitchen
2 cups besan (chickpea flour)
1 cup rice flour
1 tbsp ghee / clarified butter
2 tbsp red chilli powder
4-5 sprigs curry leaves
1/2 tsp asafoetida
1 1/2 tsp Salt
1 cup warm water
Vegetable oil for deep frying
In a bowl, mix the chickpea flour, rice flour, ghee, red chilly powder, asafoetida and salt.
Add the warm water gradually to make a soft dough. You may not need all of it or may need a little more. It will be a little sticky.
Heat the oil in a kadai (wok).
Place a part of the dough in a chakli press, using the mould with the flat lined slots.
When the oil is hot, holding the chakli press over it, carefully press out the dough in 3-4 circles.
Cook this over a medium flame, till they are golden brown in color. Place on some absorbent kitchen paper.
Once you’ve finished using all the dough, turn the gas off, and place the curry leaves in the hot oil carefully and cover with a lid. Be careful because the leaves will start sputtering once they make contact with the oil. Keep a lid at hand so that you can cover it soon.
When the leaves are crispy, drain on some kitchen paper and sprinkle over the the pakodas.
Once it cools completely, store in an airtight container.
This recipe is linked to –